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1 cup (225gr.) Pumpkin puree 1 cup (225gr.) Ricotta cheese with whole milk 3 large eggs 1/4 cup (35g.) Grated Parmesan cheese 1 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground nutmeg 1/2 cup (85g.) potato flour 1/2 cup (55g.) millet flour, plus more for kneading (if you do not find these kinds of flour put cornmeal 140 g) 1/2 cup (80g.) sweet rice flour plus more if needed to finish the dish (2 servings):
1/3 gnocchi with ricotta and mashed pumpkin oil, as needed 85g. pancetta, diced 1/3 small head red cabbage, leaves cut into 1-2 pieces 2 tablespoons chopped parsley, plus more for garnish few large sage leaves, sliced 1 tablespoon lemon juice black pepper parmesan Run :
In a large bowl, lightly whisk together pumpkin puree the ricotta cheese, eggs, Parmesan, salt and nutmeg. fresh market Mix through the potato flour and millet flour, then gradually add the rice flour little by little until the dough starts to bind. It should be slightly sticky, but tight enough to pull the walls of the bowl and maintains its shape. Pour the dough on a surface fresh market dusted with millet flour, flip the bowl over the dough and let it rest for 15-30 minutes.
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