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Roast Pumpkin with Cheesy Gnocchi

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Floridia Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavour. Made the traditional Italian way, Floridia Ricotta is manufactured from the whey produced in the making of Mozzarella and Pecorino. Ricotta can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips or with Prosciutto and melon. Ricotta is a favourite in Lasagna, Cannelloni, Manicotti and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes.

Flavour
Semi-sweet and creamy
Colour
White
Body
Moist, soft with a light delicate grain
Shop product
Ingredients
  • 1 Japanese pumpkin 25cm in diameter
  • Olive oil spray
  • 500g potato gnocchi
  • 300g mozzarella grated
  • 150g casalingo grated
  • 1/4 cup butter
  • 1/4 cup plain flour
  • 2-2.5 cups of milk
  • 6 sage leaves fried
  • Salt and pepper
Method
  1. Pre heat oven to 180degrees.
  2. On a large flat tray, spray your pumpkin with the olive oil to lightly coat, placing it in the oven for 20-25 minutes. You want your pumpkin to be firm, but slightly cooked so that you can cut the top quarter off to make your lid.
  3. Carefully slice the top quarter off and place it aside, scraping off any seeds that may be there.
  4. Using a spoon, scrape out any seeds from the inside of the pumpkin and discard.
  5. Place both pieces of pumpkin back on the tray, spray with olive oil and season with salt.
  6. Back into the oven for a further 20-25 minutes or until it is cooked through, but still holding it’s shape. You don’t want your pumpkin to be too soft, it needs to hold the gnocchi.
  7. At this stage, you will need a large pot of salted boiling water to cook the gnocchi. Follow instructions on packet or from the deli/pasta shop from which you purchased it. The rule with gnocchi is that, when it floats, it is ready to be removed from the water.
  8. In another medium-large pot, melt butter and add flour cooking on a low heat for roughly 3-4 minutes, stirring constantly with a wooden spoon or spatula to avoid lumps.
  9. Add 1 cup of milk and stir using a whisk, as it heats, the mix will thicken, add 1/2 a cup more milk at a time, until you have a thick sauce.
  10. Add salt and pepper to taste, 1/2 of the sage leaves and gradually add the cheese until it is melted and you have a deliciously creamy, cheesy white sauce.
  11. Add gnocchi to your cheesy sauce and immediately place into the sweet toasted pumpkin to serve.
  12. Garnish with more fried sage and enjoy.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

Good Friday- Closed
Easter Saturday open 8am to 1pm
Easter Sunday – Closed
Easter Monday open 8am to 12pm

Factory outlet hours:

Mon to Fri 7.30am - 4.00pm
Sat Closed
Sun 8.00am - 1.00pm

Christmas Day: Closed
Boxing Day: Closed
New Years Day: Closed

Closed Sundays in the month of January

For all business and general enquiries:

info@floridiacheese.com.au
+61 3 9464 2600
Privacy Policy - Copyright © 2019 Floridia Cheese Pty Ltd
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