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Homemade Squash Gnocchi

Gnocchi is a great entry point for homemade pasta! If you played with modeling clay as a child, you can make Homemade Squash Gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. 
Servings 6

Ingredients
  

  • ¾ cup ricotta
  • ¾ cup squash puree
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 1 - 2 tablespoons unsalted butter
  • Fresh sage leaves

Instructions
 

  • Whisk together ricotta, squash puree, egg, salt, and nutmeg.
  • Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
  • Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
  • Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
  • Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi. 
  • Put the brown butter and sage pan back over medium-low heat and add cooked gnocchi. Heat through and serve promptly.
  • Enjoy!
Keyword gnocchi, homemade, squash, vegetarian