Belluno-Style Pumpkin Gnocchi

Cut the butternut squash into large chunks and place them in the oven. Cook until the flesh is tender and easily pierced with a fork; the surface may appear slightly dry, but it shouldn't burn. Let the pieces cool enough to handle, then separate the flesh from the outside.

Pass the cooked pulp through the food mill and place it in a large bowl. Mix until you obtain a smooth puree, without any visible strings or lumps. A smooth consistency allows the egg and flour to be better incorporated and helps the gnocchi form evenly.

Add the egg to the pumpkin puree and salt carefully. Mix until the egg is completely distributed. the mixture It should have a uniform color and a soft consistency, without any separated liquid particles. Immediately add the flour, avoiding letting the dough rest for a long time.

Pour the flour into the bowl and work it with the puree until you obtain a soft, smooth dough. Stop when the mixture It's blended and maintains a certain consistency: the actual amount absorbed may vary depending on the pumpkin's moisture content. Avoid over-processing to keep the gnocchi soft.

Remove the dough with the tip of a tablespoon and form the gnocchi one at a time. Keep the dimensions even, so they cook evenly. The dough should separate from the spoon, forming a firm but soft dough; if it tends to fall apart, knead it briefly again before continuing.

Bring to a boil Bring plenty of salted water to a boil and gently lower the gnocchi. Cook them for a few minutes, checking the consistency because the cooking time depends on the quality and moisture of the pumpkin. Once they're cooked and firm, drain them carefully, avoiding breaking them, and transfer them directly to the sauce.

Melt the butter in a skillet until it reaches a hazelnut hue. Observe the color and aroma: the butter should become golden and aromatic, without darkening excessively or taking on burnt notes. Keep it ready to receive the freshly drained gnocchi.

Pour the gnocchi into the melted butter and spread the smoked ricotta Grated. Toss gently to coat each portion without breaking it, then serve immediately. The dressing should be glossy and well-coated, with the aroma of brown butter and the smoky note of ricotta clearly perceptible.