Ricotta Gnocchi Recipe

Preparation and Cooking

1. 1

   Make the Gnocchi

   In a mixing bowl, combine ricotta, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

2. 2

   Shape the Gnocchi

   On a floured surface, divide the dough into small pieces and roll each into a log about 1 inch thick. Cut the logs into 1-inch pieces and use a fork to create ridges.

3. 3

   Cook the Gnocchi

   Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove and set aside.

4. 4

   Prepare the Pumpkin Fondue

   In a saucepan, combine pumpkin puree and heavy cream. Heat gently, stirring until smooth. Adjust seasoning with salt and black pepper.

5. 5

   Cook Pancetta and Cipollini

   In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove and set aside. In the same skillet, add cipollini onions and sauté until caramelized.

6. 6

   Serve

   On plates, spoon pumpkin fondue, top with gnocchi, sprinkle with crispy pancetta, caramelized cipollini, and drizzle with Calabrian chili paste. Finish with grated Grana Padano cheese.