Pumpkin and Pecorino Polenta Gnocchi with Sage and Poppy Seeds
EasyIngredients for 4 people
- 125 g of “Bramata” polenta flour
- 500 ml of water
- 200 g of cooked and well drained pumpkin pulp
- 130 g of grated pecorino cheese
- Black pepper
- 100 g unsalted butter
- 8 fresh sage leaves
- 1 teaspoon of poppy seeds
- Coarse sea salt
Method
To make the polenta, heat a thick-bottomed steel pot with 2 liters of water.
When the water is about to boil add the salt.
Now pour the polenta flour into the water by sifting it in with a wide-textured sieve while stirring with a spoon.
Stir quickly while cooking at high temperature.
Continue stirring while waiting for the boil to resume, then lower the heat to low and continue cooking for 50 minutes over low heat, stirring occasionally and ensuring that the polenta doesn’t stick to the bottom.
After 50 minutes, turn up the heat so that the polenta stops sticking to the pot, then ensure that is has also stopped sticking to the bottom.
Remove from heat.
Add the well drained pumpkin pulp and 60 g of the grated pecorino.
Mix well and let cool.
Use 20 g of butter and grease a baking sheet.
With the help of two spoons, form a quenelle with the mixture of polenta and pumpkin.
Spread the quenelle on the buttered pan and sprinkle with 40 g of grated pecorino.
Bake at 220° C for 10 minutes in a preheated static oven.
In the meantime, melt the remaining butter in a pan together with the sage leaves.
In a mortar, crush the poppy seeds and add them to the butter and sage.
Lightly brown the butter and remove from heat. Leave to infuse.
When the gnocchi are hot and the cheese is melted cheese take them out of the oven, arrange them on plates (preferably hot) and season with the melted sage and poppy butter.
Serve immediately.
