Padella Ricotta and Pumpkin Gnudi with Crispy Pancetta, Sage and Parmesan

Gnudi are small balls of seasoned and flavoured ricotta that you roll in semolina flour and then poach. The creamy flavour goes really well with the sweet pumpkin and salty pancetta. Delicious...

Padella Ricotta and Pumpkin Gnudi with Crispy Pancetta, Sage and Parmesan

SERVES

4

PEOPLE

Ingredients

  • For the gnudi

  • 1.5kg Delica pumpkin (or butternut squash), to yield 450g cooked pumpkin

  • Ā¼ tsp freshly grated nutmeg

  • Ā¼ tsp ground cinnamon

  • Ā¼ tsp crushed dried chilli (or more if you like heat)

  • 200g ricotta, strained of all liquid

  • 1 medium egg yolk

  • 50g Parmesan, finely grated, plus extra

  • To finish

  • 25g plain flour 100g semolina, for shaping and coating

  • sea salt and freshly ground black pepper

  • For the sauce

  • about 20ml extra virgin olive oil

  • 120g unsmoked pancetta, sliced paper-thin

  • 120g unsalted butter, cubed

  • 12 sage leaves

You may also like...