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Before cooking always remember to wash your hands and wear an apron.
GNOCCHI
Preheat oven to 200•C. Cut pumpkin into 2cm cubes with the skin off. Bake the pumpkin with a drizzle of olive oil for 15-20 minutes.
Be careful using the oven and always use oven mitts.
Tip the hot pumpkin into a large bowl and add ricotta, egg yolks, flour, nutmeg and salt and pepper to taste. Mix with hands, breaking up the pumpkin and ricotta until the mixture is smooth.
Ricotta
Flour
Egg Yolk
Salt and Pepper
Mix with hands :)
Until smooth
Roll the mixture into long strips on a bench and cut into small pieces. Add as much flour as necessary.
Boil a pot of water.
Cook the pieces of Gnocchi until they float to the surface and then dish into a colander.
SAUCE
Red Onion (sliced)
Garlic (finely chopped.)
Parsley Stalks
Roughly chopped parsley (as a garnish.
Melt the butter and oil in a saucepan.
Add onion, garlic and parsley stalks
Sauté until softened but not browned
Add the cream and simmer until reduced
Plate up
Enjoy ! :)
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Do not take to breasts!
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