Pumpkin Gnudi

Cook Time 1 hour 45 minutes

Serves 4

Ingredients

500g roasted pumpkin

500g fresh full-fat ricotta 

1 egg

30g finely grated Parmesan, plus extra to serve 

Pinch of nutmeg, freshly grated

1 cup pasta tipo “00” flour, plus extra for dusting 

Salt and pepper, to taste

100g butter

8–10 sage leaves

2 tbsp hazelnuts, chopped

Method

Place the pumpkin in a food processor with the ricotta, egg, Parmesan, nutmeg, flour, and a pinch of salt and pepper. Pulse until the mixture just comes together into a sticky dough.

Line a tray with baking paper and dust with a little flour. Tip about ¾ cup of extra flour into a shallow dish. Using 1 tsp as a rough guide, shape the dough into 50-cent-sized portions. Place the flour in a bowl to completely coat, then roll the mixture between your hands into balls and place on the prepared tray. Repeat with the remaining dough. Arrange the gnudi in a single layer on the tray and refrigerate to firm up for 1 hour or, even better, overnight.

Place the butter in a large pan over medium-low heat and cook until the butter starts to foam. Continue cooking until the butter turns nut-brown, then add the sage and hazelnuts, and remove from the heat. Season with salt and pepper.

Bring a large saucepan of salted water to a gentle boil. Add the gnocchi gnudi (there is enough sauce for half; freeze the remaining gnudi) to the water and cook for 2–3 minutes, until they rise to the surface. Remove the gnudi with a slotted spoon and add to the butter sauce. Toss and serve with extra Parmesan.