Gnocchi is a great entry point for homemade pasta! If you played with modeling clay as a child, you can make Homemade Squash Gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition.
- 3/4 cup ricotta
- 3/4 cup squash puree
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1-2 tablespoons unsalted butter
- Fresh sage leaves
- Whisk together ricotta, squash puree, egg, salt, and nutmeg.
- Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
- Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
- Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
- Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi.
- Put the brown butter and sage pan back over medium-low heat and add cooked gnocci. Heat through and serve promptly.
SERVES 6 • TOTAL TIME: 50 MINS • VEGETARIAN
Recipe provided by INFRA.