Gnudi with Pumpkin and Smoked Salmon

Method

1. In a bowl, mix ricotta with finely chopped spring onion greens, black pepper, salt, and egg. Gradually add flour, working until the dough no longer sticks to the bowl.
2. Form the dough into small balls (gnudi), dusting lightly with flour.
3. In a pan, melt butter over medium heat. Add thinly sliced red onion and sauté briefly.
4. Add diced pumpkin, season with salt and pepper, and cook gently, adding a little water if needed, until the pumpkin is tender but still intact.
5. Gently add the gnudi to the pan with the pumpkin sauce. Cook slowly, stirring carefully to prevent sticking, until the gnudi are cooked through (they will float and become tender).
6. Add fresh tarragon to the pan and let it infuse for a moment.
7. Serve the gnudi with pumpkin sauce on a plate, top with slices of smoked salmon, and garnish with additional tarragon.