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Gnudi of pumpkin and ricotta
Serves 4 Starters and mains
Ingredients
- 500g pumpkin, deseeded
- 1⁄4tsp dried chilli, finely chopped
- 1⁄2tsp ground cinnamon
- 1⁄2tsp caster sugar
- 1tbsp marjoram, chopped
- 200g ricotta
- 20g parmesan, finely grated, plus extra for topping
- 1⁄2tbsp plain flour
- 1⁄4 nutmeg, finely grated
- 5 egg yolks, beaten
- 50g semolina
- 60g unsalted butter, cubed
- 8 sage leaves
Method
Preheat the oven to 180C/350F/ Gas 4. Cut the pumpkin into equal-sized wedges then put in a single layer in a heavy- bottomed, non-stick roasting tray. Season with the chilli, cinnamon, caster sugar and marjoram and bake for 1 hour 15 minutes, checking the pumpkin from time to time – you want it to be quite dry with a dark golden crust and soft enough to put a knife through with no resistance.
Scoop the pumpkin flesh out of the skins while still hot, then mash until smooth and spread out on a tray. Leave until cool.
To make the gnudi, mix together the pumpkin, ricotta, parmesan, flour, nutmeg and egg yolks, then shape into little golf-ball-sized balls. Dust the gnudi in semolina and leave in the fridge for at least 1 hour to firm up before cooking.
Bring some water up to the boil in a large pan. Add salt, then drop the gnudi into the water and cook for 2 minutes. Gently remove the gnudi from the pan, reserving the cooking water.
In a separate saucepan over a medium heat, drop in the butter, sage and a small ladleful of the pasta cooking water then carefully add the gnudi. Gently stir until the butter and water emulsify into a silky sauce. Serve on hot plates and grate parmesan on the top.
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