A delightful dish of pumpkin gnudi served with a savory bacon butter sauce and a drizzle of aged balsamic. Perfect for celebrating exciting new chapters!
1: In a mixing bowl, combine the ricotta, pumpkin purée, egg, semolina, Parmesan, lemon zest, and nutmeg until smooth.
2: Using two spoons, form quenelles and place them on a baking sheet dusted with semolina.
3: Working in batches, blanch the gnudi in gently simmering salted water for 3–4 minutes, or until they float.
4: In a pan over medium heat, sauté the bacon in oil until slightly crisp.
5: Add the sage, then the water, and swirl in the butter to emulsify.
6: Plate five pieces of gnudi per serving.
7: Spoon the bacon butter sauce over the top, drizzle with balsamic reduction, and finish with parsley.
