Recipe: Pumpkin Gratin Gnocchi

1 Cut the pumpkin into large chunks and let it melt with a tablespoon of olive oil, salt and pepper, then cook covered gently for 15 minutes.

2 When cooked, blend the pumpkin pulp, drain it, then place it in a kitchen towel by twisting the two ends in opposite directions to squeeze out as much liquid as possible.

3 In the blender, put the pumpkin pulp, ricotta, one clove of garlic, flour and the whole egg beaten like an omelet. Salt and pepper, blend for 15 seconds.

4 Bring a large pot of salted water to a boil and once boiling, use two spoons to shape small quenelles of pumpkin, dropping them into the boiling water for 3 minutes, then cool them in ice water and drain as quickly as possible.

5 Butter the bottom of a ceramic or earthenware dish and arrange your gnocchi in it.

6 Set your oven to broil.

7 Bring your heavy cream and remaining garlic clove to a boil, salt, pepper and give it a quick blend, then pour over your gnocchi, add the grated parmesan and broil in your oven. For a festive appetizer, make your pumpkin gratin gnocchi in individual ceramic or earthenware dishes with a few crayfish tails added, guaranteed success!