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...
SERVES
4
PEOPLE
Ingredients
For the gnudi
1.5kg Delica pumpkin (or butternut squash), to yield 450g cooked pumpkin
ÂĽ tsp freshly grated nutmeg
ÂĽ tsp ground cinnamon
ÂĽ 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
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