Ricotta gnocchi with pumpkin sauce, apples and feta cheese
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:
And this is how it's done.
INGREDIENTS (FOR 4 SERVINGS)
- 500 g ricotta
- 2 eggs
- 300 g spelt flour
- 1 tsp turmeric
- Salt, ground pepper
for the pumpkin sauce
- 1 onion
- 1 garlic clove
- 1 small pumpkin – hokkaido or butternut
- 2 tsp tomato paste
- 1 tsp sugar or honey
- 200 ml vegetable stock
- 100 ml whipping cream
- 1 organic lemon, grated
- 1 handful fresh parsley
- salt, ground pepper
- olive oil
furthermore
- 2 apples
- 150 g feta cheese
- 2 tsp chestnut or forest honey
- 1 orange
- 1 handful pumpkin seeds
- A small knob of butter
PREPARATION
- For the gnocchi, put all the ingredients in a bowl and mix to a smooth dough. Place the dough on a floured work surface, divide in half and shape into two rolls with floured hands. Cut into approx. 2 cm pieces with a knife or pastry card.
- For the pumpkin sauce, chop the onion and garlic. Cut the pumpkin into small pieces as well. Heat some olive oil in a pot. Sauté the onion and garlic. Add the tomato paste, a little salt and sugar and let it caramelise slightly. Add the pumpkin. Pour in vegetable stock and cook for 15 minutes until soft. Add whipped cream and puree everything into a creamy sauce. Season to taste with salt and pepper.
- Cut the apples into slices for the caramelised apples. Melt a small knob of butter in a frying pan. Sauté the apple slices on both sides. Add the honey and orange juice and simmer gently for 1-2 minutes.
- For the gnocchi, bring plenty of salted water to boil and cook the gnocchi in batches for 2-3 minutes until they float to the surface. Lift out with a skimmer and fry in a pan with a little butter.
- Add the pumpkin sauce to the gnocchi in the pan and toss. Mix in the freshly chopped parsley and grate some fresh lemon zest over the gnocchi. Serve the gnocchi with the apples, some crumbled feta cheese and pumpkin seeds on top.
