Home » Pumpkin flan potatoes and ricotta

Pumpkin flan potatoes and ricotta

Very easy and delicious

by Ada Parisi
5 min read
Sformato di zucca patate e ricotta

Pumpkin flan potatoes and ricotta: a single dish one one outline easy, very soft, greedy, vegetarian, by season. This Vegetable flan it's really yummy, There are no other words for it. Among other things, Today you do with pumpkin, tomorrow with broccoli, the day after tomorrow with artichokes. In short, it's a real Jolly Recipe, to be served in small, elegant portions. Or, even in a lovely classic pan, if you are in the family, or if you want to bring a picnic or serve at a dinner between friends very informal. Guardate come è semplice da preparare nella video recipe step by step.

In video recipe instead of whipping snow whites, I combined the whole eggs to the flan: The result is more compact, with whipped egg whites it is lighter and more meltable. The choice is yours.

Is, since we are in the season of pumpkin, take a look all my RECIPES WITH PUMPKIN, surely find someone suitable to you!

To prepare the pumpkin flan potatoes and ricotta, I prefer Bake the pumpkin in the oven, because it dries very slightly and candy, giving the flan a Very tasty flavor and, especially, reducing to zero the risk of an excess of moisture. If you do not want to turn on the oven, you can also Steam the pumpkin. We do not recommend, instead, Boil the pumpkin, because it impregnerebbe of water and the flan would be soaked inside.

Mixed seeds and smoked provola On the inside, I'm a stroke of genius: the seeds are crisp and tasty and provolone dissolves, with smoked hints, the sweet taste of the pudding. Enjoy this easy pumpkin pie and potatoes for an aperitif or a light dinner, you will not regret. Have a good day!

Sformato di zucca patate e ricotta


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


600 grams of pumpkin Red

2 eggs

500 grams of potatoes

250 grams of ricotta cheese

1/2 cup of cream

70 grams of grated pecorino cheese Dop

80 grams of grated parmigiano Reggiano PDO

150 grams of smoked cheese

salt and pepper, to taste

mixed seeds, to taste

butter to grease the cocotte


To prepare the pie pumpkin, potatoes and ricotta, Preheat oven to 200 degrees static. Wash the pumpkin, remove the Peel, remove the seeds and cut into small pieces (the smaller before they will cook). Bake in the oven for 30 minutes or until the pumpkin won't be tender. Lower the oven to 180 degrees.

Wash potatoes and boil them in salted water, then Peel and mash coarsely with a fork.

Separate the egg whites from the yolks.

Put the ricotta in a large bowl, combine the egg yolks and work with a whisk until the mixture is smooth and creamy. Add the cream and mix well. Add the grated Parmesan and pecorino, then the smoked diced very small, the mashed potatoes and the pieces of pumpkin. Stir everything carefully and season with salt and pepper.

Whip the egg whites to snow and add them to the mixture by mixing with a spatula and making a movement from top to bottom to incorporate as much air as possible.

Grease the cocotte, But if your family can also use a single dish if you want then serving sizes directly from the Pan. Pour the mixture in cocotte, filling them to the brim and sprinkle the surface of the pumpkin flan, potatoes and ricotta with mixed seeds.

Bake in the oven for 30 minutes. Allow to cool pumpkin flans, potatoes and cottage cheese for a few minutes before serving. Bon appétit!


If you want, you can follow the same procedure using other vegetables, such as broccoli, artichokes or cauliflower.

MATCHING: "Pozzodorico" is a white wine produced from Cellar Cincinnatus, nel Lazio, Cori (province of Latina). A wine that is obtained from an autochthonous Lazio grape, the Bellone, retrieved by this cooperative Winery, bringing together more than two hundred members. Pozzodorico is fermented in oak barrels, smells gently of vanilla with touches of smoke, which result from the flow of wine in the Woods ; the taste is soft with a contained acid; good gustatory pertistenza. With this recipe, the acidity marries well the savory tastes and attenuates the fatty ones, while the aroma of the provola agrees with the smoky hints of the wine.

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Emma 6 November 2019 - 08:32

You can prepare the day before?

Ada Parisi 6 November 2019 - 09:58

It certainly Emma, I can cook, maybe just a few minutes less, and the next day heat it. ADA

floret November 18, 2015 - 18:33

I do it with Bacon instead of ricotta. But even this version is definitely great. I can't wait to try it. Floret

Ada Parisi November 18, 2015 - 18:35

Hello!!! I had thought about putting a little’ Bacon or bacon in the mix, but then I decided to do a vegetarian and I added some’ of smoked flavor. Try my version, next time I'll try your. Thanks and see you soon, ADA


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