Roasted pumpkin with gnudi and apples

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35 min


40 min


4 Servings

Roasted pumpkin with gnudi and apples

Roasted pumpkin with gnudi and apples
Photo by Angus Fergusson


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


  • 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


  • 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.