Ricotta Pumpkin Gnocchi on Paprika Zucchini Vegetables

For the ricotta pumpkin gnocchi on peppers zucchini vegetables, peel and grate the pumpkin, sauté with sliced shallots and season with salt and pepper.ricotta squeeze well with a cloth, then mix with the pumpkin and the remaining ingredients. Season again with salt, pepper and garlic. Then let rest for about 15 minutes.On a floured board form 1.5 cm thick rolls and then cut them into 1.5 cm long pieces. Press briefly with a fork on the top and boil in boiling salted water. It is ideal if you can cook them in a steamer. Then strain the gnocchi and fry lightly in a non-stick pan with a little rosemary.Meanwhile, in a second pan, fry the zucchini bell pepper vegetables until crisp and arrange on a plate with the gnocchi. Sprinkle with Parmesan cheese and top with brown butter.

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