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Butternut Squash Ricotta Gnocchi

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  Butternut squash 450 Gram
  Ricotta cheese 225 Gram
  Beaten eggs 2
  Ground nutmeg 1 Milliliter
  Ground cinnamon 3 Milliliter
  All purpose flour 500 Milliliter
  Butter 30 Milliliter
  Ham 120 Gram, julienne sliced
  Radicchio 500 Milliliter, julienne sliced

Cut the squash in half.
Cover with foil and bake in a preheated 400°F (200°C) oven for 35-40 minutes, until the flesh is soft.
Remove from the oven.
Cool and scoop out the flesh.
Blend the squash with the cheese in a food processor into a fine puree.
Add the eggs and the spices.
Add 1 cup (250 ml) of flour and begin to knead.
Slowly add the remaining flour kneading until the mixture becomes a soft dough yet firm enough to hold shape.
Shape the gnocchi by dropping teaspoon size dumpling onto a lightly floured surface, mold into small balls and press down with a fork.
In a large kettle of boiling salted water drop the dumplings into the water.
Once the gnocchi float to the top, cook for an additional 3 minutes.
Place onto a warm serving plate.
Heat the butter in a skillet.
Saute the ham and radicchio for 1 minute, pour over the gnocchi, toss and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 610 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 137 mg45.7%

Sodium 108.1 mg4.5%

Total Carbohydrates 93 g31.1%

Dietary Fiber 5.8 g23%

Sugars 3.2 g

Protein 26 g51.2%

Vitamin A 200.9% Vitamin C 44.9%

Calcium 19.3% Iron 36.6%

*Based on a 2000 Calorie diet


Butternut Squash Ricotta Gnocchi Recipe