Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4.6 33 Bewertungen

Zubereitung 10 Min

Gesamt 4 Std.

4 portions

Zutaten

Gnocchi

Parmesan cheese cut into pieces (3 cm)
180 g
ricotta drained
400 g
"00" pasta flour or gluten free flour
200 g
sea salt
1 - 2 pinches
ground nutmeg
1 pinch

Pumpkin purée

Kent pumpkin peeled and cut into pieces
350 g
garlic clove
1
fresh thyme leaves only
1 sprig
extra virgin olive oil
2 tbsp
Chicken stock paste (see Tip)
1 tsp
water
50 g
pouring (whipping) cream
20 g
ground black pepper
1 pinch

Gnocchi

boiling water
1700 g
extra virgin olive oil
1 tsp
sea salt
1 tsp

Sage and Lemon butter

salted butter
150 g
fresh sage leaves only
2 sprigs
dried chilli flakes
¼ tsp
freshly squeezed lemon juice
2 tsp
toasted hazelnuts chopped
2 tbsp
fresh thyme leaves only, to serve

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1489.4 mg

Eiweiß 35 g

Brennwert 3998.8 kJ / 955.7 kcal

Fett 68 g

Ballaststoffe 4.7 g

gesättigte Fettsäuren 37.9 g

Kohlenhydrate 53.9 g

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