1 kg Kent or Butternut pumpkin
150g (whole milk) ricotta
3/4 cup (100g) plain flour
4 egg yolks
Pinch of nutmeg
Salt and pepper
1 1/2 cups finely grated vintage (or other non animal rennet) cheese
Preheat the oven to 180C.
To make pumpkin puree cut a small to medium pumpkin in segments, scoop out seeds and strings and lay face down on a foil-lined baking sheet. Bake at 180C for 45 minutes to an hour.
Allow to cool enough to handle, then scoop out the flesh and mash till free of lumps. Place pumpkin mash into a large bowl and then fold in the sifted flour, ricotta, egg yolks and cheese.
Season well with salt, pepper and nutmeg.
If mixture is too sticky add more flour.
Spread the dough mixture with a spatula onto a well oiled baking tray to about 1/2 inch thick (10mm). Cover with plastic wrap and refrigerate for at least two hours.
Preheat oven to 200C.
Brush gnocchi well with olive oil and place tray on middle shelf and bake for 15-20 minutes or until the dough is firm.
Slide the cooked dough onto a cutting board and allow to cool. Using a sharp knife cut the gnocchi into six equal slices, then cut from corner to corner to make triangles.
Place two triangles on a plate, overlapping slightly.
Serve immediately with extra cheese and a fresh green salad.
Photo © McKay Savage 2009