Delight in the cozy flavors of this Butternut Squash & Ricotta Gnocchi, a dish that combines the earthy sweetness of roasted butternut squash with the creamy richness of ricotta. The recipe begins with a homemade butternut squash purée, roasted to golden perfection and then blended into a ricotta cheese dough with Parmesan and gluten-free flour, creating light, fluffy gnocchi. Once cooked, these tender pillows are sautéed in butter with fragrant fresh sage, giving each bite a warm, savory finish. Garnished with a sprinkle of fresh parsley, this comforting dish is perfect for fall gatherings or any time you crave a deliciously seasonal meal.
Ingredients
Butternut Squash Puree
1 Butternut squash
Pinch of salt Pinch of pepper
Extra Virgin olive oil
Ricotta Cheese Gnocchi Puree
10 oz whole milk ricotta cheese
6 oz butternut squash puree
6 oz finely grated Parmesan cheese
2 cups all-purpose gluten-free flour
1 whole egg
1 Tbsp olive oil
1 Tbsp butter
1 sprig fresh sage
1 Tbsp freshly chopped parsley
Preparation Instructions
Butternut Squash Cooking Directions
Prepare the Squash: In a heavy roasting pan, cut the squash in half, scoop out the seeds, and season with olive oil, salt, and pepper.
Roast the Squash: Roast in the oven at 350°F for 30 minutes or until golden brown and tender.
Cool and Peel: Let the squash cool, then peel off the skin.
Mash the Squash: Use a potato ricer or cheese grater to mash the butternut squash until smooth. Set aside.
Ricotta Cheese Gnocchi Cooking Directions
Prepare the Ricotta Mixture: In a large mixing bowl, whisk together the ricotta, egg, olive oil, parmesan cheese, and butternut squash puree until well combined.
Add Flour: Stir in 2 cups of gluten-free flour and mix until a dough forms. Knead the Dough: transfer the dough to a clean, flat surface, and knead until it forms a smooth ball.
Divide and Roll: Divide the dough into four equal pieces. On a lightly floured surface, roll each piece into a rope about 1 inch thick.
Cut and Shape: Cut each rope into ½-inch pieces. Optionally, use a gnocchi board or fork to press each piece and create the classic gnocchi shape. Set aside.
Boil the Gnocchi: In a large pot, bring water to a boil.Drop in the gnocchi, cooking until they float to the top.
Sauté with Butter and Sage: In a heavy sauté pan, melt the butter and add fresh sage. Add the cooked gnocchi, stirring for a few seconds to coat.
Season and Serve: Adjust seasoning as needed, sprinkle with fresh parsley, and serve.
