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
- 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.
- 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.
- 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.
- 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.
- Serve the gnocchi and squash in bowls, garnished with the cheese, parsley, and pumpkin seeds.
