Gnocchi with pumpkin cream, sage and Grana

Ingredients

For 1 serving

• Potato gnocchi200 g
• Pumpkin200 g
• Grana Padano20 g
• Ricotta50 g
• Extra virgin olive oil8 g
• Fresh sageto taste
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: September – January

Method

1. Put a pan of water on for the gnocchi and a small pan with a little water and a steamer basket. Meanwhile peel the pumpkin, remove the seeds and strings and cut it into 2 cm cubes.
2. Steam the pumpkin, covered, for 12 minutes, until it crushes easily with a fork.
3. Blend it with the ricotta, a pinch of salt and a grating of nutmeg until smooth.
4. In a large frying pan warm the oil with the fresh sage leaves over a medium-low heat for 2 minutes, until the sage is crisp and fragrant; add the pumpkin cream and heat for 1 minute.
5. When the water boils, add salt, drop in the gnocchi and cook until they float, about 2 minutes; lift them out with a slotted spoon into the pan with a splash of cooking water.
6. Stir gently for 1 minute over a low heat, until the gnocchi are coated in the cream, and finish with grated Grana Padano, another grating of nutmeg and pepper.