Ingredients
The following ingredients have 6 Servings
- 1 cup roasted winter squash puree ((8 ounces / 225 grams))
- 1 cup whole-milk ricotta ((8 ounces / 225 grams))
- 3 large eggs
- 1/4 cup grated Parmesan ((1.25 ounces / 35 grams))
- 1 1/2 teaspoons fine sea or kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup potato flour (not starch) ((3 ounces / 85 grams))
- 1/2 cup millet flour, plus more for rolling ((2 ounces / 55 grams))
- 1/2 cup sweet rice flour, more as needed ((2.75 ounces / 80 grams))
- 1/3 of the pumpkin ricotta gnocchi
- olive oil, as needed
- 3 ounces pancetta, diced ((85 grams))
- 1/3 small head red radicchio, leaves torn into 1-2" pieces
- 1- 2 tablespoons chopped parsley, plus a few pretty leaves for garnish
- a few large sage leaves, sliced
- 1 tablespoon lemon juice
- black pepper
- parmesan
