Roasted Butternut Squash with Ricotta Gnocchi

Makes 6 servings

Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious.

Ingredients

  • 2 tablespoons olive oil
  • 4 cups peeled and diced butternut squash
  • 2 tablespoons butter
  • 1 cup chicken or vegetable stock, hot
  • 1 tablespoon thinly sliced sage leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups grated Parmesan
  • 1 1/2 teaspoons finely chopped parsley
  • 1/4 cup toasted pumpkin seeds

Gnocchi

  • 1 1/4 cups ricotta
  • 3/4 cup plus 1 tablespoon all-purpose flour, sifted
  • 1 egg
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt

Directions

  1. Preheat the oven to 400°F. Place the oil in a small roasting pan and add the squash. Roast until the squash softens, about 20 minutes. Remove from the pan and set aside.
  2. To prepare the gnocchi, place the ricotta, flour, egg, olive oil, and salt in the bowl of a food processor. Process until the ingredients come together to form a smooth dough, about 30 seconds. Transfer the dough to a bowl.
  3. Bring a large pot of salted water to boil over high heat. Using two teaspoons, shape the dough into oval-shaped gnocchi. Slip the gnocchi into the boiling water a few at a time. They will float to the surface. Once floating, allow them to continue cooking until they are done, about 2 to 3 minutes. Use a slotted spoon to carefully transfer the gnocchi to a bowl.
  4. Add the butter to a medium sauté pan over medium heat. Add the roasted squash, gnocchi, and stock. Cook until heated through, 1 to 2 minutes. Remove from the heat, add the sage, and season with salt and pepper.
  5. Serve the gnocchi and squash in bowls, garnished with the cheese, parsley, and pumpkin seeds.

CIA FOODIES

Roasted Butternut Squash with Ricotta Gnocchi

Roasted Butternut Squash with Ricotta Gnocchi
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious.

Ingredients

  • 2 tablespoons olive oil
  • 4 cups peeled and diced butternut squash
  • 2 tablespoons butter
  • 1 cup chicken or vegetable stock, hot
  • 1 tablespoon thinly sliced sage leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups grated Parmesan
  • 1 1/2 teaspoons finely chopped parsley
  • 1/4 cup toasted pumpkin seeds
Gnocchi
  • 1 1/4 cups ricotta
  • 3/4 cup plus 1 tablespoon all-purpose flour, sifted
  • 1 egg
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt

Directions

  1. Preheat the oven to 400°F. Place the oil in a small roasting pan and add the squash. Roast until the squash softens, about 20 minutes. Remove from the pan and set aside.
  2. To prepare the gnocchi, place the ricotta, flour, egg, olive oil, and salt in the bowl of a food processor. Process until the ingredients come together to form a smooth dough, about 30 seconds. Transfer the dough to a bowl.
  3. Bring a large pot of salted water to boil over high heat. Using two teaspoons, shape the dough into oval-shaped gnocchi. Slip the gnocchi into the boiling water a few at a time. They will float to the surface. Once floating, allow them to continue cooking until they are done, about 2 to 3 minutes. Use a slotted spoon to carefully transfer the gnocchi to a bowl.
  4. Add the butter to a medium sauté pan over medium heat. Add the roasted squash, gnocchi, and stock. Cook until heated through, 1 to 2 minutes. Remove from the heat, add the sage, and season with salt and pepper.
  5. Serve the gnocchi and squash in bowls, garnished with the cheese, parsley, and pumpkin seeds.

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