Ricotta Gnocchi with Butternut Squash & Sage Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 409.3
- Total Fat: 23.6 g
- Cholesterol: 109.6 mg
- Sodium: 1,062.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.7 g
- Protein: 18.2 g
View full nutritional breakdown of Ricotta Gnocchi with Butternut Squash & Sage Sauce calories by ingredient
Introduction
This is an elegant meal that will wow your guests. This is an elegant meal that will wow your guests.Number of Servings: 6
Ingredients
-
1 3/4 cup Ricotta Cheese, whole milk
1 large Egg
1 tsp Salt
1/4 cup Parmesan Cheese, grated
1/4 cup Romano Cheese, grated
1 cup Gold Medal Better for Bread Flour
1 Medium Butternut Squash
1/4 cup Milk, 1%
5 tbsp Parmesan Cheese, shredded
5 tbsp Butter, unsalted
3 tbsp Fresh Sage leaves, Chopped
Directions
Cut butternut squash in half length wise, cover top with olive oil or cooking spray and roast in an over on 400 degrees for 1 hour. Remove and set aside.
In a medium bowl combine 1/4 cup Romano and Parmesan cheese. Add flour, salt and Ricotta and mix well. Beat the egg and then add it into the medium bowl and combine the ingredients with your hands until dough is formed and no longer sticky. Add more flour if necessary a teaspoon at a time.
Roll the dough into six balls. Roll each ball into a long tube about 1 inch thick by rubbing in between your fingers. Once done cover all six tubes with a cloth and set aside.
Place a stockpot of water on the stove at high heat.
Place butter into a large sauce pan and melt on medium low. Let the butter brown slightly and then add milk. Remove the skin from the Butternut Squash and add to the mixture. Mash until squash has become more like a puree. Add more milk if needed 1 tablespoon at a time till you reach your desired consistency. Then stir in Parmesan cheese and sage.
Return to you dough and cut tubes into 1 inch pieces. Once the Stockpot has reached a rolling boil add in the Gnocchi and boil for 2 minutes; drain.
Place the squash mixture on a plate and using the back of a large spoon swirl the squash into an even layer across the plate. Add Gnocchi to the middle, garnish with a sage leaf. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MISS_KRISTI.
In a medium bowl combine 1/4 cup Romano and Parmesan cheese. Add flour, salt and Ricotta and mix well. Beat the egg and then add it into the medium bowl and combine the ingredients with your hands until dough is formed and no longer sticky. Add more flour if necessary a teaspoon at a time.
Roll the dough into six balls. Roll each ball into a long tube about 1 inch thick by rubbing in between your fingers. Once done cover all six tubes with a cloth and set aside.
Place a stockpot of water on the stove at high heat.
Place butter into a large sauce pan and melt on medium low. Let the butter brown slightly and then add milk. Remove the skin from the Butternut Squash and add to the mixture. Mash until squash has become more like a puree. Add more milk if needed 1 tablespoon at a time till you reach your desired consistency. Then stir in Parmesan cheese and sage.
Return to you dough and cut tubes into 1 inch pieces. Once the Stockpot has reached a rolling boil add in the Gnocchi and boil for 2 minutes; drain.
Place the squash mixture on a plate and using the back of a large spoon swirl the squash into an even layer across the plate. Add Gnocchi to the middle, garnish with a sage leaf. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MISS_KRISTI.