1.5kg delica pumpkin or butternut squash, to yield 450g cooked pumpkin
¼tsp freshly grated nutmeg
¼tsp ground cinnamon
¼tsp crushed dried chilli or to taste
200g ricotta, strained of all liquid
1 medium egg yolk
50g Parmigiano Reggiano, finely grated, plus extra to serve
25g plain flour
100g semolina, to shape and coat
For the gnudi
1.5kg delica pumpkin or butternut squash, to yield 450g cooked pumpkin
¼tsp freshly grated nutmeg
¼tsp ground cinnamon
¼tsp crushed dried chilli or to taste
200g ricotta, strained of all liquid
1 medium egg yolk
50g Parmigiano Reggiano, finely grated, plus extra to serve
25g plain flour
100g semolina, to shape and coat
For the sauce
approx. 20ml extra virgin olive oil
120g unsmoked pancetta,
sliced paper-thin
120g unsalted butter, cubed
12 sage leaves
Method
The day before, make the gnudi.
Preheat the oven to 190C/170C F/Gas 5. Cut the pumpkin into 7-8cm, even-sized wedges, discarding the seeds, put in aroasting tin and season with the nutmeg, cinnamon, chilli and salt and pepper. Roast for around 1 hour until the pumpkin is soft all the way through. Allow to steam-dry and cool to drive off all excess moisture.
Scoop the pumpkin flesh out of the skin with a spoon, weighbowl. Add the ricotta, egg yolk, cheese and flour and mix well to form a smooth paste. Taste and adjust the seasoning with salt and/or pepper.
Put half the semolina in another bowl. Roll the pumpkin and ricotta paste into little balls, around 4cm in diameter, to create the gnudi. Drop thegnudi balls into the bowl of semolina and turn to coat all over. Scatter the rest of the semolina in a container, or on a tray or plate and sit the gnudi on top. Store in the fridge for24 hours before using – this will give the gnudi a better texture.
The next day, put enough olive oil to create a thin layer in a frying pan and heat over a medium heat. Add the pancetta slices, in batches, and fry until golden and crisp. Drain the pancetta on kitchen paper and chop into roughly 1cm pieces.
Bring 4-5 litres water to the boil in a large pan, add a fistful of salt and turn down to a simmer.
Melt the butter in another pan large enough to easily hold the cooked gnudi. Add the sage and fry over a low heat for 2-3 minutes until crisp and the butter is golden brown. Take off the heat and stir through the pancetta. Add splashes of cold water and stir to stop the cooking. At the same time, drop the gnudi into the pan of simmering water and cook for around 90 seconds until they start floating to the surface.
Using a large slotted spoon,sieve or spider strainer, lift the gnudi out of the simmering water and add to the pan with the sage and pancetta. Set over a low heat and gently fold the gnudi through the sauce for a few moments until coated, being careful not to mash them. If the sauce is a little dry, add small splashes of the hot cooking water to loosen it.
Taste and adjust the seasoning if needed and serve on hot plates or in bowls with the extra cheese sprinkled over.
Recipes and photographs taken from ‘Padella: Iconic Pasta at Home’ by Tim Siadatan, photography by Sam A Harris (Bloomsbury Publishing, £25)
