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Ricotta Squash Gnocchi
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Gnocchis-courge-ricotta-6655.jpg
PT30M
PT1H30M
PT2H00M
Preheat the oven to 200°C (400°F).Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature.Scoop out the squash flesh - you should have about 800 g (1 2/3 lb) - and place it in a bowl along with the ricotta cheese, egg, nutmeg and salt. Add the flour and mix well.At this point, check the texture by rolling some of the mixture into a small ball and dropping it into boiling salted water. Cook for 1 minute, run it under cold water to cool and taste it. If it falls apart too easily, add some flour to the mixture. Do not refrigerate the mixture; proceed immediately to make the gnocchi.Flour a work surface and shape the mixture into 12 rolls about 2 cm (1 in) in diameter. With a small knife, cut each roll into 1 cm (1/2 in) pieces and shape into gnocchi about the size of a medium olive. Roll each piece across the back of a fork to create ridges. Arrange in a single layer on baking sheets and place in the freezer for 2 hours.Bring a large pot of salted water to a boil.In a skillet, melt the butter and add the sage leaves and amaretti. Cook over medium heat until the butter is hazelnut brown. Remove from the heat immediately and keep warm.Drop the frozen gnocchi into the boiling water. Do not cover. Let the gnocchi float to the surface and cook for 1 minute more. Remove with a skimmer and place in warm bowls. Spoon the sage butter over the top, garnish with parmesan petals and serve.
6
Saputo
4
5
5
4
3 lb (1 kg) hubbard squash, halved and seeded
1 cup (250 mL) light ricotta cheese
1 eggs
freshly grated nutmeg to taste
Salt to taste
3 cups (750 mL) all-purpose flour
1/2 cup (125 mL) salted butter
20 fresh sage, shredded
10 amaretti cookies, coarsely crushed
Sufficient quantity, Parmesan cheese petals
Ricotta Squash Gnocchi
6
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME
Ingredients
-
3 lb
(1 kg)hubbard squash, halved and seeded
-
1 cup
(250 mL)light ricotta cheese
-
1
eggs
-
freshly grated nutmeg to taste
-
Salt to taste
-
3 cups
(750 mL)all-purpose flour
-
1/2 cup
(125 mL)salted butter
-
20
fresh sage, shredded
-
10
amaretti cookies, coarsely crushed
-
Sufficient quantity, Parmesan cheese petals
Preparation
Preheat the oven to 200°C (400°F).
Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature.
Scoop out the squash flesh - you should have about 800 g (1 2/3 lb) - and place it in a bowl along with the ricotta cheese, egg, nutmeg and salt. Add the flour and mix well.
At this point, check the texture by rolling some of the mixture into a small ball and dropping it into boiling salted water. Cook for 1 minute, run it under cold water to cool and taste it. If it falls apart too easily, add some flour to the mixture. Do not refrigerate the mixture; proceed immediately to make the gnocchi.
Flour a work surface and shape the mixture into 12 rolls about 2 cm (1 in) in diameter. With a small knife, cut each roll into 1 cm (1/2 in) pieces and shape into gnocchi about the size of a medium olive. Roll each piece across the back of a fork to create ridges. Arrange in a single layer on baking sheets and place in the freezer for 2 hours.
Bring a large pot of salted water to a boil.
In a skillet, melt the butter and add the sage leaves and amaretti. Cook over medium heat until the butter is hazelnut brown. Remove from the heat immediately and keep warm.
Drop the frozen gnocchi into the boiling water. Do not cover. Let the gnocchi float to the surface and cook for 1 minute more. Remove with a skimmer and place in warm bowls. Spoon the sage butter over the top, garnish with parmesan petals and serve.
Source :
Saputo
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