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

Method

1. Preheat your oven to 190°C/180°C Fan/Gas 5.

2. Cut the pumpkin into even-sized wedges, about 7-8cm, discarding the seeds. Place in a roasting tin and season with the nutmeg, cinnamon, chilli and salt and pepper. Roast in the oven for about 1 hour until the pumpkin is soft all the way through. Allow to steam-dry and cool (to drive off all excess moisture).

3. Scoop the pumpkin flesh out of the skin with a spoon, weigh 450g and place in a large bowl. Add the ricotta, egg yolk, Parmesan and flour. Mix well to form a smooth paste. Taste and adjust the seasoning with salt and/or pepper.

4. Put half the semolina into a bowl. Roll the pumpkin and ricotta paste into little balls, about 4cm in diameter, to create the gnudi. Drop the gnudi 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 for 24 hours before using (this gives the gnudi a better texture).

5. Heat a thin layer (about 20ml) of extra virgin olive oil in a frying pan over a medium heat and fry the pancetta slices in batches until golden and crispy. Drain the pancetta on kitchen paper then chop into roughly 1cm pieces. 

6. For the gnudi, in a large cooking pot, bring 4-5 litres water to the boil and add a fistful of salt. Turn down to a simmer.

7. Melt the butter in a saucepan large enough to easily hold the cooked gnudi. Add the sage leaves and fry over a low heat for 2-3 minutes until crispy and the butter has turned golden brown. Take off the heat and stir through the pancetta. Add small splashes of cold water and stir to stop the cooking.

8. At the same time, drop the gnudi into the pan of simmering water and cook for about 1½ minutes 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 them to the pan with the sage and pancetta. Place over a low heat and gently fold the gnudi through the sauce for a few moments until they are nicely coated (be 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 with salt and/or pepper if required.

9. Serve on hot plates or bowls and finish with grated Parmesan.