Butternut Squash Ricotta Gnocchi Recipes

Steps:

• Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
• Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.

Steps:

• Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
• Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
• Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
• Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
• Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
• Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
• Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
• Do Ahead
• Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
• In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
• To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
• Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
• While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
• Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.

Steps:

• Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Steps:

• Preheat your oven to 425 degrees F, 220 degrees C, gas mark 7.
• Toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - I don't think this needs salt so I suggest you go easy if you're adding salt too) and mix well.
• Place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.
• Cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time); drain gnocchi and add to the squash.
• Mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.
• Place under the grill and cook until the cheeses melts and begins to bubble: serve immediately.