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Ricotta Gnocchi with Pumpkin, Leeks &

Ah, the ricotta gnocchi .... a really great discovery! This dish was born so to take out the pumpkin, leeks and ricotta that were parked too long in the fridge. Yes, because I every time I go to the supermarket I take leave the sacred fire of culinary creations and think of (im) possible recipes (who knows why more lengthy and complicated requiring three thousand pots and pans) to try with all good things with which I am filling the truck, along with recipes and suppose also photo shoot ... and if I miss the background, the glass plate or need, I buy that too! Of course, the sacred flame goes out as soon as the system in the pantry, fridge or in the corner of Caccavelli (angle to the face!) My booty and all the amazing recipes that hitherto occupied the bottom end in my little head (but right at the back) to the drawer of "try, cook, do it" as my side SignoraLuisaCheArrivaPrestoFiniscePrestoENonPulisceIlWater forcefully takes over and the only thought is "You're not crazy but in all those dirty pots ??!!!"....

For these dumplings have a dirty pot and a frying pan ..... and have enjoyed great success .... to be fair, I (which I have great confidence in me as cheff, sweet part) have been doubtful until such time as P., "Del Monte man" at home (because every house has one!) tasted them and not only said "yes" but also "there are more?"

Ricotta Gnocchi with pumpkin, leek and Amaretto
For 2-3 people

For ricotta gnocchi (I discovered from her)
Ricotta 125g (not too watery)

80g flour 1 egg 2 tablespoons Parmesan
small

Salt Mix all the ingredients to form a firm dough and let stand half an hour in the refrigerator. After resting, proceed to make the dumplings as well as those of potato on a floured surface to form cords of the size of a finger, and cut into pieces of about 2cm. Rigarli gently with a fork (or a line dumplings) and place on a floured cloth.

For the dressing 4

Leeks 350g pumpkin (already cleaned and cut into cubes) 1
vaccine Caprino
2 amaretti
Sale

Clean leeks and cut into rounds. In a large skillet heat to put plenty of olive oil and when hot add the leeks and pumpkin. Cook over medium heat until the vegetables are soft, adding a couple of ladles of water and adding salt when half cooked (if desired you can use half nut vegetable). Whisk the goat cheese with blender, 2-3 tablespoons of vegetables and 1 tablespoon of hot water to form a creamy sauce not too thick.

Boil water in a pot and throw the dumplings. Drain with slotted spoon as they are afloat. Season with the creamy sauce of goat cheese and the rest of the vegetables and add the crumbled amaretti Serve quickly.

For a more elegant, it can lay the dumplings topped with creamy sauce on a bed of leeks and pumpkin cooked and then add the amaretto. A smile

good appetite,
D.