Roasted pumpkin with gnudi and apples
1
PREP TIME
35 min
TOTAL TIME
40 min
Makes
4 Servings
Roasted pumpkin with gnudi and applesPhoto by Angus Fergusson
Ingredients
- 700 g sugar pumpkin , peeled and coarsely chopped
- 1/4 cup olive oil
- 3/4 tsp salt
- pepper , for seasoning
FOR GNUDI:
- 2 eggs
- 1 cup extra-smooth ricotta
- 1/2 tsp nutmeg
- 1 1/4 cups all-purpose flour
- 2 tbsp red-wine vinegar
- 1 tbsp honey
- 2 tsp lemon zest
- 4 cups arugula
- 1 red apple , cored and thinly sliced
- 1/2 cup shredded fresh basil
- 2 tbsp butter
Instructions
- Preheat oven to 400F. Toss pumpkin with 1 tbsp oil and 1/4 tsp salt on a large baking sheet. Season with pepper. Roast in oven until pumpkin is fork-tender, 25 to 30 min.
- Boil a large pot of water. Whisk eggs in a medium bowl. Add ricotta, nutmeg and remaining salt and stir until smooth. Season with pepper. Gradually stir in 1 cup flour until combined. Dough will be slightly sticky. Divide into 4 portions. Sprinkle counter and your hands with remaining flour. Roll each dough portion into a long rope about 12 in. long and 1/2 in. wide. Cut into 1/2-in. pieces. Drop half of dough pieces into simmering water and cook until they float to the surface, 2 to 3 min. Use a slotted spoon to remove to a colander. Repeat with remaining pieces.
- Whisk remaining 3 tbsp oil with vinegar, honey and lemon zest in a large bowl. Toss in arugula, apple slices and basil.
- Melt butter in a large non-stick pan over medium-high. Add gnudi and stir often until sides turn dark golden, about 5 min. Add gnudi and warm pumpkin to arugula mixture. Toss until well coated.
Nutrition (per serving)
- Calories
- 529,
- Protein
- 16 g,
- Carbohydrates
- 51 g,
- Fat
- 30 g,
- Fibre
- 5 g,
- Sodium
- 600 mg.
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