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Pumpkin and Ricotta Gnocchi with Mushrooms

Writer's picture: CucinedalMondo5CucinedalMondo5

Gnocchi di Zucca e Ricotta con Funghi misti

Autumn, colours, flavors and hands in the dough. While gray clouds roll across the sky outside, my kitchen comes to life after a good coffee. Kneading board and off we go, today we're going to First Course with some delicate Pumpkin and Ricotta Gnocchi with mixed mushrooms.


They are also very good seasoned with butter and sage, in fact my daughter preferred them like this... her mother knows ;-)


Ingredients for 4:

  • 250 g of floury Pumpking, like Butternut or Delica

  • 200 of ricotta chesse

  • 250 g of flour*

  • 1 egg**

  • a pinch of nutmeg and salt

  • 50 g of grated Grana or Parmesan cheese


*for the flour you may need more, it depends on how much liquid the pumpkin contains, the consistency of the ricotta and the humidity of the flour and the air. Add more if necessary until you obtain a soft but workable and homogeneous mixture


** egg I didn't add it, the gnocchi turned out equally good but if you want to make them properly add it, in this case you will certainly need more flour.


Mushrooms seasoning

  • 1 pack of mixed mushrooms

  • 1 clove of garlic

  • parsley if you like it

  • salt

  • pepper

  • 1 carrot


Procedure:

Cook the pumpkin, steamed or in the oven or even in a pan until the pulp is soft. Then let it drain and cool in a colander.



In the meantime, prepare the mushrooms, brown the garlic in the oil and the finely chopped carrot in a pan (you can also grate it or chop it in the blender, the important thing is to feel the little pieces), add the parsley and then the mushrooms, let them flavor well over high heat then lower and cook covered for about 15-20 minutes. Before turning off, season with salt and pepper.



Crush the pumpkin pulp, add the Ricotta cheese, salt and nutmeg and start mixing (at this point add the egg if you want). We begin to add the flour little by little, when the mixture begins to solidify, transfer it onto the floured pastry board.



Knead until it is homogeneous. We cut some pieces and create little loaves from which we can obtain many small pieces with a knife. You can leave the gnocchi like this or use the gnocchi ruler as in the video below or even a fork.




Proceed like this until the dough is finished. Bring a pan of water to the boil, add salt and add the Pumpkin and Ricotta Gnocchi. Turn the heat back on under the Mushrooms, add a little of the gnocchi cooking water, as soon as they come to the surface, transfer them to the pan with the seasoning, mix well and Serve hot with freshly ground pepper and a drizzle of raw oil.



You will feel how delicious these Pumpkin and Ricotta Gnocchi are with the scent of forest and autumn, an easy recipe that also goes well with stronger condiments with ingredients such as bacon or sausage.




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