Method
Whisk eggs in a large bowl and season with salt and pepper. Then add ricotta and stir well till smooth and creamy. Then add Parmigiano Reggiano and Prosciutto di Parma paste and stir well. Finally, add flour and mix till combined.
Allow to rest in the fridge for 30 minutes.
Divide the gnocchi mix into 10 equal parts, and roll into 1.5 cm logs. Cut each log into 2cm pieces and place onto a floured tray.
Bring plenty of salted water to a boil, when boiling add gnocchi and cook till the surface, 4-5 minutes. Meanwhile, melt unsalted butter in a large frying pan, drain gnocchi when ready and toss win butter for 1 minute with 1/3 cup of cooking water, set aside.
Heat the pumpkin sauce in another pan and keep to the side.
Add melted butter into a large frying pan and cook until brown in colour, then add pine nuts, sultanas and spinach, season and cook till spinach is wilted.
To serve, pour pumpkin and amaretti sauce onto a place, then spinach with sultanas and spinach, and then the gnocchi. Last, garnish with Prosciutto di Parma slices and amaretti biscuit crumbs.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
