Chef's table: Visions of Venice

Chef's table: Visions of Venice View Gallery
Pumpkin and ricotta gnocchi with black truffle, burnt butter and Parmesan

This week, chef and restaurateur Nino Zoccali presents three recipes from his new book Venetian Republic, which celebrates the cuisine of Venice, the Veneto, the Croatian coast and the Greek islands

This dish is an absolute joy, but it’s also a labour of love. The key to getting it right is ensuring you remove as much liquid as you can from the ricotta and the pumpkin by pat-drying with tea towels.

As with any northern Italian gnocchi, you want to avoid adding too much flour, so the more moisture you can remove, the softer and more pillowy your gnocchi will be. Have a few tea...

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