Ricotta Gnocchi Ingredients
- 1 lb ricotta (drained)
- 1 each whole egg
- ½ cup of microplaned parmesan
- 5 teaspoons of salt
- 25 cups of AP flour plus more for dusting
Ricotta Gnocchi Technique
- place ricotta in a bowl and add egg, parmesan and salt
- use fork to incorporate
- sift in flour and mix until incorporated
- turn soft, scrappy dough out on to floured work surface and knead until smooth wet dough forms
- wrap in plastic and let rest at room temperature for at least 30 minutes
- once rested cut dough into six portions and keep covered
- roll on floured surface into log ¾ inch in diameter
- using knife cut into ½ inch pieces
- place on floured sheet pan
*at this point you can either refrigerate to use that day or freeze for up to one month. If you freeze, remove from sheet pan once frozen and store in Ziploc bag. Do not defrost. Cook from frozen
Pumpkin Cream Ingredients
- ½ cup white wine
- 1 15 oz can pumpkin puree
- 25 cups of heavy cream
- Salt to taste
- Pinch of nutmeg
Pumpkin Cream Technique
- add wine to sauce pan and reduce by 1/3 over medium high heat
- add cream, nutmeg and pumpkin
- whisk until smooth
- simmer at medium for 10 minutes
- adjust taste with salt
- reserve warm
Pancetta & Sage Ingredients
- 12 oz of diced pancetta, rendered crispy and removed from grease
- 1 table spoon of sage chiffonade plus whole leaves for garnish
- 3 tablespoons of brown butter
Pancetta & Sage Technique
- Add liquefied brown to mixing bowl
- Add gnocchi, sage and pancetta and toss in bowl
- Ladle sauce into base of warm serving bowl
- Arrange gnocchi mixture on top
- Garnish with sage leaves
