These vibrant, pillowy Italian dumplings are made with a combination of roasted winter squash and whole milk ricotta cheese. I suggest using butternut, acorn or kabocha squash for ideal color, flavor and texture. These gnocchi pair perfectly with a simple brown butter sage sauce. Add candied pecans and fried sage for a little extra finesse.
The ridges in gnocchi are created to help sauce cling to each little dumpling, ensuring a perfect bite. They’re shaped by rolling pieces of gnocchi dough down a grooved board. If you don’t have a traditional gnocchi board, you can use the back of a fork. Gnocchi boards can be found online for around $10.
About The Farm
Grow Zoe Grow – Lakewood, CO
Grow Zoe Grow is an urban farmstead and educational hub in Lakewood, Colorado. On a half acre of city wilderness, Zoe and her partner Robert produce food and compost using only sustainable practices. For more information about what they grow, including their amazing winter squash, check out @growzoegrow on Instagram.
Squash Gnocchi
Course: Dinner, LunchDifficulty: Easy6-8
servings30
minutes5
minutesThese vibrant, pillowy Italian dumplings are made with a combination of roasted winter squash and ricotta cheese that pair perfectly with a simple brown butter sage sauce.
Ingredients
- Gnocchi Dough
1 cup (240 g) winter squash, roasted and pureed
2/3 cup (145 g) whole milk ricotta cheese
1/2 cup (30 g) freshly grated parmesan cheese
1 large egg
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg, ground
2 cups (240 g) all-purpose flour
Semolina flour or more all-purpose flour for dusting- Brown Butter Sage Sauce
1 cup (227 g) unsalted butter
Salt to taste
Pepper to taste
2-3 fresh sage leaves, choppedWater, reserved from boiling
Optional: candied pecans and fried whole sage leaves for garnish
Directions
- Squash Gnocchi
- Cut the squash in half and remove the seeds. Roast until tender. Let cool and then remove the skin. Purée until smooth using a blender or a food processor. Measure 1 cup of the purée for the gnocchi dough and reserve the rest for another use.
- In a medium mixing bowl, combine the squash purée, ricotta, parmesan, olive oil, egg, salt and nutmeg. Using a rubber spatula, mix until combined. Add the flour 1/2 cup at a time, mix until incorporated and then add more. Once all of the flour is combined, knead the dough 4-5 times on a lightly floured work surface. Avoid over-mixing the dough, as it will become tough and gummy. Press the dough into a roughly 8 inch square. Wrap the dough and place in the refrigerator until firm, chilling overnight is ideal.
- Once the dough is firm, it’s time to shape the gnocchi. Line two baking sheets with parchment paper and sprinkle lightly with flour (semolina flour works well here due to its course texture, but all purpose flour will work also). Set trays aside. Cut the dough into 6-8 long strips. On a lightly floured work surface, roll the strips into 1/2 inch thick ropes. Cut each rope into 3/4 inch pieces. Gently roll each piece down the gnocchi board, or the back of a fork, creating ridges on the outside of the dumpling. Don’t be afraid to apply some pressure. Transfer the rolled gnocchi to the baking sheets.
- Bring 4 quarts of salted water to a boil. Add the gnocchi and boil for 3 minutes. Using a slotted spoon removed the gnocchi and set aside. Reserve the water.
- Brown Butter Sage Sauce
- To make the brown butter sage sauce, melt the butter in a large skillet. Over medium low heat, let the butter begin to bubble. Cook for 4-5 minutes, stirring often until it starts to brown. It will be aromatic and have a toasty fragrance. Add the chopped sage, stir. Add the gnocchi to the skillet, followed by a few tablespoons of the reserved cooking water. Season with salt and pepper. Shake the skillet back and forth, tossing the gnocchi to coat them and emulsify the butter sauce. For tender, soft dumplings, serve immediately. For a slightly crisp outer shell, let the gnocchi cook in the butter sauce for 3-4 minutes until golden brown.
- Garnish with candied pecans and fried sage, or simply enjoy the gnocchi and brown butter sage sauce on its own.