Pumpkin Gnudi
Ingredients
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Ricotta cheese, fresh, pressed overnight -- 2 1/4 cups
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Libby's 100% Pure Pumpkin, pressed overnight -- 1 1/4 cup
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'00' Flour -- 3 Tbsp
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Parmesan cheese, grated -- 1/4 cup
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Pecorino-Romano, grated -- 1/4 cup
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Egg yolk -- 1 ea
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Kosher salt -- 2 tsp
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Nutmeg -- 1/8 tsp
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Hazelnuts, toasted, coarsely chopped -- 2 Tbsp
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Herb oil -- 1 tsp
Preparation
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1In a medium bowl, add ricotta, pumpkin, flour, parmesan, Pecorino-Romano, egg yolk, salt, and nutmeg. Fold gently until well combined. Cover with plastic wrap and allow to rest for 15 minutes in the refrigerator.
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2While the dough rests, add salt and water to a medium sauce pot and bring to a boil, then reduce heat to a simmer.
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3Scoop and measure dough into ¾ oz pieces, roll gently, and place on a lightly floured half sheet pan.
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4Carefully drop cheese balls into the hot water pot and cook until they float. With a slotted spoon, remove gnudi and transfer to a baking dish.
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5Garnish with hazelnuts and herb oil.
Components
