Potato gnocchi with ricotta cheese, pumpkin cream and pepper
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 150g of pumpkin
- 60g of fresh ricotta cheese
- 2 tablespoons of olive oil
- 1 tablespoon of grated Parmigiano Reggiano cheese
- salt and pepper
Prepare the pumpkin by removing the seeds and skin, cut it into small pieces and leave to simmer in a pot for around 20 minutes with the olive oil. When cooked, mash the pumpkin and add the ricotta cheese, seasoning with salt to taste. Briefly heat the mixture, boil the gnocchi and place it on the cream, sprinkle with Parmigiano cheese and ground pepper and serve immediately.
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