Weekends are for making gnocchi! This pillowy Squash Gnocchi is made from scratch using simple ingredients, then tossed in a creamy ricotta sage sauce and topped with lemon zest and smoked chicken. The ultimate comfort food.
Ingredients
Gnocchi
- 567g pumpkin/ squash
- 1 egg
- 170g all purpose flour
- salt and pepper to taste
Sauce
- 2 tbsp unsalted butter
- 500ml 35% cream
- 2 sprigs sage
- 1/4 tsp nutmeg
- 55g parmesan reggiano grated or shaved
- 85g ricotta
- 1 lemon zest and juice
- salt and pepper to taste
- 115g shredded smoked chicken as garnish
Method
1. Preheat oven 350F (180C)
2. Place squash in roasting pan and roast in their skins until tender
3. Peel squash while hot and force through a food mill
3. Add egg and 3/4 of flour to the squash and knead till soft sticky texture. Continue to add in more flour to make a smooth dough. You may need to add more flour.
4. Divide the dough into smaller pieces. Roll each piece into a about a 1/2 log in diameter and cut into 3/4 inches long pieces.
5. Boil gnocchi into a large quantity of salted boiling water, once they float to the surface, let them boil for 15 seconds and remove with a slotted spoon.
6. In a pan, brown butter slightly, add cream, sage and nutmeg. Reduce cream by half or until thickened.
7. Add parmesan and ricotta and bring to a simmer then add gnocchi to the pan for about 5 seconds.
8. Serve immediately by topping gnocchi with lemon zest and shredded smoked chicken.
9. Squeeze lemon juice over dish prior to serving.
purpleyoan 
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