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RECIPE: Ricotta and Herb Gnocchi With Roasted Winter Squash and Browned Butter Sauce
- Yield: Serves 4
Description
Gnocchi are Italian dumplings traditionally prepared with potato; however, this recipe employs ricotta to achieve a lighter texture. Although commercially available gnocchi offer convenience, homemade varieties tend to be more delicate and flavorful. The dough is rolled by hand into ropes, cut, and shaped using the back of a fork, which creates distinctive indentations that enhance sauce adhesion. This cozy and flavorful dish also highlights the sweetness of roasted winter squash, and a simple browned butter sauce brings everything together, making it a perfect choice for a comforting winter meal.
Ingredients
Units
Scale
- 1 2–lb winter squash, such as butternut, acorn, kabocha, or delicata, peeled, seeded, and cut into 1-inch sized pieces (~7 cups)
- 5 Tbsps olive oil, divided
- 1 1/2 tsps sea salt, divided, plus more to taste
- 1 tsp freshly ground black pepper, divided, plus more to taste
- 1 1/2 cups whole-milk ricotta cheese
- 1 large egg
- 1/2 cup (~1 oz) finely grated Parmigiano Reggiano cheese, plus more for serving
- 1/4 cup finely chopped flat-leaf parsley
- 2 tsps chopped fresh thyme leaves
- 1 1/4 cups all-purpose flour, plus more as needed
- 1/2 cup (~20 leaves) fresh sage leaves
- 4 Tbsps unsalted butter
Instructions
- Preheat the oven to 400°F. Have two parchment-lined standard-sized baking sheets ready.
- Spread the squash out onto one of the prepared baking sheets. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, toss to combine, and spread out again. Roast, tossing halfway through, until golden brown in parts and tender, about 35 to 45 minutes. Remove from the oven and set aside.
- Meanwhile, place the ricotta in a large bowl. Add the egg, Parmigiano Reggiano cheese, 1 tablespoon olive oil, parsley, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine.
- Add the flour and stir just until a dough forms.
- Turn the dough out onto a large lightly floured cutting board. Form into a ball, adding more flour if the mixture feels too sticky. Cut the ball into 4 equal pieces, then roll each into a 1/2-inch-thick rope. Cut crosswise into 1-inch pieces. Roll each piece off the back of the tines of a fork to make imprints. Place on the second parchment-lined baking sheet.
- Bring a large pot of heavily salted water to a boil. Add the gnocchi and cook until they have floated to the top of the pot, about 3 minutes. Transfer the gnocchi with a slotted spoon back to the parchment-lined baking sheet. Set aside.
- In a large cast-iron or nonstick skillet, warm remaining 3 tablespoons olive oil over medium heat until shimmering, about 2 minutes. Add the sage leaves, a few at a time, to the hot oil and fry them until slightly shriveled but still green, about 30 seconds per batch. Use a slotted spoon to transfer them to a plate. Set aside.
- Melt the butter over medium heat and cook until it smells nutty and the milk solids are just beginning to turn golden, about 3 minutes. Add the gnocchi and squash to the skillet, gently tossing them a few times while letting them cook and toast in the browned butter. Continue to cook until warmed through and the gnocchi are golden brown in parts, about 5 minutes. Season to taste with more salt and pepper. Serve immediately, garnished with the fried sage leaves and sprinkled with grated Parmigiano Reggiano cheese.
