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Ricotta Gnocchi with pumpkin and blue cheese sauce

By Warren Carle
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Serves:
8
Prep time:
45 minutes
Cooking time:
20 minutes
Level of Difficulty:
Easy
Cuisine:
Italian
Function:
FullSteam, Induction, FlameSelect®

Ingredients

Gnocchi

300 g ricotta
200 plain flour
2 eggs
½ bunch basil roughly chopped
1 tsp salt
½ tsp cracked black pepper
50 g extra flour for rolling
Olive oil, to coat

Sauce

50 ml olive oil
½ onion finely cut
2 cloves crushed garlic
100 g blue cheese
500 ml cream
200 g butternut pumpkin, peeled and grated
½ bunch basil roughly chopped

Method

Gnocchi

Place all ingredients in a medium mixing bowl and combine. Set aside for 30 minutes then cut the dough into 4 pieces, lightly flour the bench and roll each piece into 1 cm round logs then cut into 2-3 cm pieces.

Place onto baking paper on the large steamer tray. Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool. Coat with olive oil to prevent sticking.

For the sauce

Select induction or FlameSelect® level 8. Place a large frying pan down and add 50 ml olive oil. Sauté onions and garlic until lightly coloured then add the blue cheese and cream, increase cooktop to level 9 to bring it to a boil. Stir constantly until the cheese dissolves then add the grated pumpkin and simmer for a further 5 minutes. Add the cooked gnocchi, once heated through add the basil. Stir and serve.

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Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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