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- Pumpkin Gnocchi with Gorgonzola and Sage Butter
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Search results for 200g ricotta
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- 250gOrdinarily £6.40 per kilo(£6.40 per kilo)Price£1.60
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Search results for 1 (425g) tin pumpkin purée (or use fresh purée; swap for butternut squash if you prefer)
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Search results for 2 large egg yolks
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Search results for 2 tsp fine salt
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Search results for 2 tsp light brown sugar
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Search results for ¼ tsp freshly grated nutmeg
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Search results for 300g plain flour, plus extra for dusting
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Search results for 2 thyme sprigs (approx.), to decorate (optional)
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Search results for 200ml double cream
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Search results for 100g gorgonzola, chopped
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Search results for 30g parmesan, finely grated
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Search results for 100g cavolo nero, finely sliced
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Search results for 100g salted butter
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Search results for 20 sage leaves
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Search results for 50g chopped walnuts
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Ingredients
- 200g ricotta
- 1 (425g) tin pumpkin purée (or use fresh purée; swap for butternut squash if you prefer)
- 2 large egg yolks
- 2 tsp fine salt
- 2 tsp light brown sugar
- ¼ tsp freshly grated nutmeg
- 300g plain flour, plus extra for dusting
- 2 thyme sprigs (approx.), to decorate (optional)
- 200ml double cream
- 100g gorgonzola, chopped
- 30g parmesan, finely grated
- 100g cavolo nero, finely sliced
- 100g salted butter
- 20 sage leaves
- 50g chopped walnuts