Pumpkin Gnudi
Looking for a little fun project? Make pumpkin Gnudi. Similar to gnocchi this “naked” ravioli take less time and effort to make in my opinion. Coat them in a sage brown butter sauce, they make the perfect fall dish. Enjoy!
Video
Ingredients
- 1 3/4 cups ricotta Polly-O
- 1 cup parmesan cheese shredded
- 3/4 cup semolina flour and more for coating Bob’s red mill
- 1/3 cup caned pumpkin pure sprouts
- 1/8 tsp Freshly grated nutmeg
- 1 egg whisked happy egg
- Salt to taste
Sauce
- 4 tbsp Butter
- A few leaves of fresh sage
- Parmesan cheese
Instructions
- Strain ricotta if needed to release extra water.
- In a bowl combine all ingredients together until a soft dough forms. Not too soft not too hard.
- Use a spoon or ice cream scoop to make little balls about 1/2 “ size. Roll it on your hand and drop it into semolina flour.
- Repeat the process. Place them in a sheet pan with more semolina flour and refrigerate for a couple of days so a skin can form.
- Cook them in salted boiling water for about 4 minutes.
- In the meantime brown butter in a sauté pan with fresh sage leaves.
- Drop gnudi in the butter sauce and swirl to coat them.
- Serve immediately with freshly grated parmesan cheese.
- Enjoy!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!