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Butternut Squash Ricotta Gnocchi

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Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Squash
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
5

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