Pumpkin Gnocchi

by Chef Angelo Masarin, Salumeria 104 and Midtown Oyster Bar

Ingredients

1 small to medium size pumpkin
180gr ricotta impastata
200gr flour
100gr grated Parmesan cheese
Ground nutmeg
Salt
For the sauce:
Unsalted butter
Sage
Crumbled amaretto cookies
Dehydrated pumpkin seeds

Method:

1. Cut the pumpkin in 4 slices, remove the seeds and rinse the seeds in water.
2. Place the pumpkin in an oven tray and bake in the oven at 375F, until tender.
3. Place the seeds in a small tray or sauté pan and add salt. Bake carefully in oven at 275F to dehydrate, then set aside.
4. When the pumpkin is tender, discard the skin and blend the pulp in a food mill.
5. Leave the pulp inside a strainer for 6 hours to make the pulp dry and collect the water on the bottom. Keep the water for the sauce.
6. When the pulp is completely dry, add the ricotta impastata, the flour, the Parmesan cheese, a pinch of salt and a sprinkle of nutmeg in a food processor and process until it becomes a dough consistency.
7. Remove from the bowl and put the dough to rest in fridge for 1 hour.
8. Cut the dough into 6 equal parts and place 1 piece at time on a lightly floured work surface. Roll piece into a long rope and slice into little dumplings.
9. While you wait for the salted water to boil, in a large sauté pan reduce the pumpkin water then add the fresh sage and the butter.
10. Add the gnocchi to the boiling water. As soon as they become afloat, remove gently with a slotted spoon and add to the butter and sage pan.
11. Serve on 4 plates and sprinkle with crumbled amaretto cookies and few dehydrated pumpkin seeds.