We are absolutely loving all these autumnal flavors here at Taste of Pace! Trumpet squash, butternut squash, kabocha squash... if it's a squash, we've got our hands on it.
Pictured above is our dinner with Lincoln Cars with Weiser Farms! Our spread of butternut squash fritters and beet leek risotto cakes is the epitome of cozy fall sweater-weather.
And to celebrate all these delectable fall flavors, check out Chef Pace's pumpkin gnudi recipe!
pumpkin gnudi, brown butter, fried sage
yields 60 pcs
6-8 oz. ricotta
10 oz. (approx) AP flour
6 oz. (approx) pumpkin, cooked or canned
1/2 tsp. nutmeg
salt to taste
20 leaves fresh sage
Mix dry ingredients together for pasta. Puree fresh cooked pumpkin with oil and water. Combine ricotta and pumpkin. Then add puree into flour. Season with spices to taste.
For the butter. Brown milk solids and season with salt to taste.
Fry sage and set aside for garnish.
Cook pasta in boiling water. Remove when pasta floats to the top. Toss pasta in browned butter. Plate and garnish with fried sage leaf.