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Ingredients
- 1 cup puréed butternut squash
- 1 cup ricotta
- 2 large eggs
- 2 teaspoons Kosher salt
- 1/4 cup Parmesan cheese
- 3-4 cups all purpose flour
- 2-3 teaspoons minced fresh sage
- 1/4 cup unsalted butter
- Black pepper to taste
Ingredients
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Instructions
Butternut Squash Purée:
- Bring a large pot of water to boil. Cut squash in half, scoop out the seeds and strings, then cube into 1-inch pieces. Add pieces to boiling water and cook until soft (15-20 mins). Then mash with a fork or blend with an immersion blender.
Dough:
- Mix pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl Add ½ the flour and mix well (will be sticky) Add remaining flour and mix in (adjust if too sticky, should be able to handle) Shape into a log and set aside Bring a pot of salted water to a boil
Forming & Cooking Gnocchi:
- Spread some flour on a surface Cut dough log into equal pieces Roll piece of dough into a log about 1/2-inch-thick, then cut into 1-inch pieces Dust gnocchi with flour, then push dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface Add gnocchi a few at a time into boiling water Boil gnocchi until they float, then remove them with a slotted spoon Toss finished gnocchi with a little olive oil so they don't stick together When done, heat butter over medium-high heat. Add gnocchi but do not let them overlap. Fry undisturbed for 1.5 minutes Sprinkle half the sage over the pan. Cook for another minute, repeat with remaining gnocchi.
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