Cream of Pumpkin Soup with Buttermilk Gnocchi
- 1 pound pumpkin (500 g)
- 2 tablespoons cooking olive oil (3 cl)
- 1 white onion
- 1 leek
- 2 quarts light chicken stock (2 l)
- 1 1/2 ounces butter (40 g)
- 1 1/4 cups whipping cream (30 cl)
- 7 ounces ricotta cheese (200 g)
- 3/4 ounce flour (20 g)
- 1 egg
- 1 1/2 tablespoons olive oil (2 cl)
Step 1: Cream of Pumpkin Soup
Peel the pumpkin, remove the seeds, and dice into small pieces. Peel and thinly slice the onion and leek, and sweat in the butter and some olive oil. Add the diced pumpkin, cover with light stock, and cook for about an hour.
When the pumpkin is soft, purée with part of the consommé, adding liquid until you have the proper consistency for the soup. Strain through a fine-meshed chinois, then through cheesecloth, and set aside.
Step 2: Gnocchi
Place all of the gnocchi ingredients in a food processor, and blend to a smooth, even paste.
Make small quenelles of gnocchi using two teaspoons, and plunge into simmering water seasoned with salt. As soon as the gnocchi floats up to the surface, remove with a slotted spoon, cool, and set aside on a greased plate until ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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