Recipe: Gnocchi gratinés au potiron

1 Cut the pumpkin into large dice 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 put it in a cloth twist the 2 ends in opposite directions to squeeze it as much as possible.

3 In the blender put the pumpkin pulp, ricotta, 1 clove of garlic, flour and finally the whole egg beaten like an omelette. Salt and pepper, blend for 15 seconds.

4 Boil a large volume of salted water and when boiling, using 2 spoons make small pumpkin quenelles by immersing them in boiling water for 3 minutes then refresh them in ice water and drain them as quickly as possible.

5 Butter the bottom of a dish (porcelain or earthenware) and place your gnocchi on it.

6 Set your oven to broil position

7 Bring your liquid cream and remaining garlic clove to a boil, salt, pepper and give it a quick blend then pour over your gnocchi, add grated parmesan and broil in your oven.
For a festive starter, make your pumpkin gratinéed gnocchi in small individual dishes (earthenware or porcelain) with a few crayfish tails added
guaranteed success !