Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce Recipe
Behind The Plates | All for the love of the dish
Behind The Plates | All for the love of the dish
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Ingredients

  • 2 cups of flour
  • 1/2 cups part
  • 1/2 cup canned pumpkin
  • 1/3 cup grated pecorino romano cheese
  • 1 large egg
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 4 tbsp unsalted butter
  • 1/4 cup reserved pasta water
  • 8 sage leaves
  • 1/2 lemon
  • salt and pepper to taste
  • ½ cup of flour

Instructions

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