Butternut Squash and Ricotta Gnocchi is lighter and more flavorful than traditional gnocchi. The squash is slightly sweet, while the ricotta and parmesan add a hint of saltiness. This is a great fall meal. Squash is in season, and gnocchi is one of those warm cozy meals perfect for a chilly night. On Sunday made a big batch of gnocchi. We ate some right away and I froze the rest. The frozen gnocchi will be the perfect meal for a busy night, since it will take less than 15 minutes to prepare. Fall in Chicago is so busy since everyone is trying to have a few more weeks of fun before we hibernate for winter.
Making gnocchi from scratch is a bit time consuming, but each step is relatively easy. Plus, I promise this recipe with worth the effort. I recommend finding a helper to assist with rolling the gnocchi.
Total Time: 2 hours
Active Time: 1 hour
You will need:
1 Butternut Squash
3 tablespoons Olive Oil
1 cup Ricotta
1 cup Shredded Parmesan
2 cups Flour, plus more for dusting
3 tablespoons Butter
Heat your oven to 350 degrees. Slice the squash in half lengthwise and use a spoon to scoop out the seeds. Then slice the shallots. Place the sliced shallots in the cavity of the squash where the seeds were. Then drizzle olive oil over the squash and the shallots. Generously coat in salt and pepper. Bake for 20 minutes, and then flip the squash over. Continue to bake for another 20 minutes, or until the squash is fork tender.
Let the squash cool. Then scoop out the shallots and meat of the squash. Place in a blender and blend until the shallots are totally mixed into the squash. This should yield about 2 cups of squash.
Combine the squash, egg, ricotta, Parmesan, and flour in a large bowl. Stir until evenly mixed. Then place the mixture in the fridge for 15 minutes. This will make the dough easier to roll out.
Remove the gnocchi dough from the fridge. The dough should be slightly sticky, similar to the consistency of gum. If it is too sticky, add more flour. Flour a surface and roll out the dough. You want to cut the dough into small pieces that are about the amount of a teaspoon.
Use a fork to shape the gnocchi. Use your thumb to roll the small pieces of dough on a fork. Watch the little video below for more detailed instructions.
Once all of the gnocchi has been shaped, place it in boiling water until it rises to the top of the water. This will take about 2 minutes.
Meanwhile, melt the butter in a saucepan. Drain the gnocchi and add them to the melted butter. Toss the gnocchi in the butter until they are evenly coated in butter. Serve with a sprinkle of Parmesan cheese.
*You can freeze the gnocchi. Spread the gnocchi out in a single layer on a baking sheet covered with parchment paper. Place in the fridge. Once the gnocchi are frozen you can transfer them into plastic bags. One sandwich bag is two servings of gnocchi. Once frozen, the gnocchi will take about 6 minutes to cook. They can be frozen for a month.