Squash Ricotta Gnocchi: A First Dish for Thanksgiving Recipe
This time of year when we are thinking about holiday menu try Squash Ricotta Gnocchi as a first dish for you Thanksgiving dinner.
Ingredients
- Squash Gnocchi
- Gnocchi di zucca
- Recipe Summary
- Prep Time: 40 minutes
- Cook Time: 2 minutes
- Yield: 6 Servings
- Pasta Dough
- Dry Ingredients
- 4 cups flour, sifted
- 1/2 cup grated Parmesan cheese
- Pinch of salt
- Wet Ingredients
- 2 lbs. ricotta
- 2 eggs
- 1/2 cup squash, mashed (frozen, canned or fresh squash or pumpkin)
- Salsa di pignoli e salvia
- Ingredients
- 12 tablespoons extra virgin olive oil
- 6 tablespoons of butter
- 1/2 cup pine nuts
- Several leaves of fresh sage
- Salt to taste
Directions
- Place the ricotta on a board or in a large bowl and add the squash. Add grated cheese and taste to determine if more salt is needed. Over-salt it as the salt is released into the water when cooking. However, you canât remove salt if you have too much; add a little at a time and taste. Put the eggs in the middle of the ricotta, then begin to mix adding only enough flour as needed to form the dough into a ball.
- Cut off a piece of dough and make tube shaped rolls about 1/2â thick and as long as you want. Cut them about 1/2â long. At this point, press each gnocchi over the back of a fork pressing your thumb in the middle as you roll it down the folk. This will form the grooves down the gnocchi. This step is optional. You can cut 1/2â pieces and eliminate rolling them over a folk.
- Sage And Pine Nut Sauce
- In a deep pan, boil salted water and cook the fettuccini. If the pasta is boxed, cook according to directions. If the pasta is fresh, it will take a few minutes to cook.
- In a saucepan, melt the butter and the oil. Cut the sage leaves lengthwise and place them in the saucepan along with the pine nuts. Sauté them watching the pine nuts very carefully as they will brown very quickly. Remove them from the stove as soon as they start to turn golden brown and allow them to finish browning in the hot butter. If the sauce needs more liquid, add a little boiling water from the pasta.
- Drain the gnocchi and toss them in the sauce and then enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 996 | |
| Calories from Fat 573 | 58% |
| Total Fat 64.9g | 81% |
| Saturated Fat 23.48g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 415mg | 17% |
| Potassium 372mg | 11% |
| Total Carbs 71.67g | 19% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.37g | 1% |
| Protein 32.19g | 52% |
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Reviews
November 9, 2010
I never met a potato based gnocchi that pleased me...however...maybe if it's made with squash and Ricotta...we're talking about a whole other pleasure for my tummy ;o)
Flavourful wishes,
Claudia
Comments
November 8, 2010this sound fantastic, love this new twist on this favorite pasta dish!
