Gnocchi di Zucca























Recipe of the Month

Gnocchi di Zucca
(Butternut Squash Gnocchi)

These delicate, cloud-like gnocchi were inspired by the ones at Ristorante Al Fogolar in Brazzacco. For faster preparation, you may substitute 2 cups canned pumpkin for the butternut squash. Use two teaspoons to shape the dough into small, oblong balls as you drop the dumplings into the cooking water. With this technique, the dough requires less flour, giving the gnocchi a fluffier texture. If ricotta affumicata is not available, you may substitute ricotta salata.

1 large butternut squash (about 2 to 3 pounds), halved lengthwise
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
• • •
1/2 cup (1 stick) butter
2 tablespoons thinly sliced fresh sage leaves
1/2 cup grated ricotta affumicata

Preheat oven to 375°F. Place the squash halves on a baking sheet. Bake until tender, about 45–50 minutes. When the squash is cool enough to handle, remove and discard the seeds and membrane. Scoop out enough flesh to measure 2 cups. (Reserve any extra for another use.) Place in a medium bowl; mash well. Cool to room temperature.

Stir the flour, salt, and egg into the mashed squash.

Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop rounded teaspoonfuls of dough into the water, taking care not to overcrowd the pot. Cook until the gnocchi rise to the surface; remove them promptly with a slotted spoon.

Melt the butter in a large skillet over medium-low heat. Cook and stir until the butter has browned, about 8–10 minutes; remove from heat. Stir in the sliced sage leaves; add the gnocchi and toss to coat with butter. Serve topped with grated ricotta affumicata.

Serves 4.