Roasted pumpkin with gnudi and apples

Prep 35 min
Total 40 min
Makes 4 Servings

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700 g
sugar pumpkin, peeled and coarsely chopped
1/4 cup
3/4 tsp
pepper, for seasoning


1 cup
extra-smooth ricotta
1/2 tsp
1 1/4 cups
all-purpose flour
2 tbsp
red-wine vinegar
1 tbsp
2 tsp
4 cups
red apple, cored and thinly sliced
1/2 cup
shredded fresh basil
2 tbsp


  • 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.


Calories 529, Protein 16 g, Carbohydrates 51 g, Fat 30 g, Fibre 5 g, Sodium 600 mg.
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