Roasted pumpkin with gnudi and applesPhoto by Angus Fergusson
, peeled and coarsely chopped
, for seasoning
1 1/4 cups
, cored and thinly sliced
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.