Pumpkin tart with ricotta gnocchi

Name: Pumpkin Tart with Ricotta Gnocchi
Yield: Serves 6
Ingredients: 1 head of garlic; 1tbsp extra-virgin olive oil; 1kg pumpkin flesh; 320g all-butter puff pastry; 20g butter, melted; 250g ricotta cheese; 2tbsp plain flour; tbsp fresh parmesan, finely grated, plus extra to serve; tbsp melted butter; 1tsp fresh thyme leaves; 1tsp fresh sage leaves, chopped; 1 egg, beaten, and 1 egg yolk

A crisp tart with new-season pumpkin and creamy ricotta gnocchi

29 August 2024

'This crisp tart combines new-season pumpkin with creamy ricotta gnocchi. Buy wedges taken from larger pumpkins or small Caribbean pumpkins; if they are not in shops, butternut, acorn or other large squash can be used. You will need to drain the ricotta in a sieve lined with kitchen towel for 1 hour.' - Rose Prince

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