Nutrition: Per serving
Heat the oven to 180C/160C fan/gas 4. Put the pumpkin on a baking tray and roast for 1 hr 30 mins or until soft all the way through. Allow to cool slightly, cut it in half, scoop out the seeds and peel off the skin. Mash the flesh to a smooth paste and allow to cool. Drain any excess liquid in a sieve, if you need to.
Put the parmesan in a bowl along with the ricotta, flour, egg yolk, ¼ tsp of salt and the nutmeg. Weigh out 75g of pumpkin flesh, then mix it into the other ingredients to make a smooth dough. Divide into 24 pieces and roll into balls. Put on a lined tray, cover lightly and chill until ready to cook.
Put the shallots in a small pan with the white wine and white wine vinegar, bring to a boil, then reduce the heat and simmer for 6-7 mins or until the shallot is very soft and the liquid has all but evaporated.
Meanwhile, put the butter in a medium pan over a medium heat. Cook for 5-6 mins or until it turns a nutty brown colour and smells nutty. Add the buttermilk and cream to the shallots, bring to a boil, then remove from the heat and pour into a blender. Blend on a high speed until smooth, and while still blending, slowly pour in the caramelised butter and all the sediment at the bottom of the pan until you have a homogenised sauce. Set aside in a pan with a lid and keep warm.
When ready to cook the gnudi, bring a pan of lightly salted water to the boil, turn down to a gentle simmer and add the gnudi to the water in batches of 6. Allow them to rise to the surface and then simmer for 3-4 mins or until light and fluffy. Lift out with a slotted spoon, shake off any liquid and add straight to the sauce. Repeat with the remaining gnudi.
Add the mushrooms to the pan with the sauce and gnudi, and put back on the heat for 2 mins to gently cook them through. Meanwhile, bring a pan of lightly salted water to the boil, add the cavolo nero and cook for 2 mins until just wilted. Drain well and season.
Put the cavolo nero in a pasta-style bowl. Top with the gnudi, mushrooms and a good few spoonfuls of sauce. Top with the tardivo and finish with a grating of parmesan and black pepper.
