Yellow Squash Gnocchi with Butter and Smoked Ricotta
Ingredients
1 yellow squash, about 1 pound
1 2/3 cups flour
2 eggs
salt
3 tablespoons butter
4 sage leaves
2 ounces smoked ricotta, grated
Preparation
Preheat the oven 350 degree. Peel and remove the seeds of the squash, cut into slices and transfer to the oven to bake for 20 minutes. Pass the squash through a sieve and transfer to a bowl to cool.
Bring a large pot of water to a boil. Meanwhile, combine the squash with the flour, eggs and a pinch of salt and mix well. Add salt to the pot of boiling water and, using two spoons to help you form the gnocchi, take spoonfuls of the mixture and add to the pot. Cook until the gnocchi float to the surface, then remove them with a slotted spoon, reserving the gnocchi cooking water, and plunge the gnocchi into a bowl of cold water.
In a skillet over medium heat, melt the butter. Add the sage leaves and cook until fragrant. Transfer the gnocchi back into the pot of reserved cooking water for a few seconds, then drain. Add the gnocchi to the sage butter, flavoring them briefly, then sprinkle with the smoked ricotta and serve immediately. Serves 4
1 yellow squash, about 1 pound
1 2/3 cups flour
2 eggs
salt
3 tablespoons butter
4 sage leaves
2 ounces smoked ricotta, grated
Preparation
Preheat the oven 350 degree. Peel and remove the seeds of the squash, cut into slices and transfer to the oven to bake for 20 minutes. Pass the squash through a sieve and transfer to a bowl to cool.
Bring a large pot of water to a boil. Meanwhile, combine the squash with the flour, eggs and a pinch of salt and mix well. Add salt to the pot of boiling water and, using two spoons to help you form the gnocchi, take spoonfuls of the mixture and add to the pot. Cook until the gnocchi float to the surface, then remove them with a slotted spoon, reserving the gnocchi cooking water, and plunge the gnocchi into a bowl of cold water.
In a skillet over medium heat, melt the butter. Add the sage leaves and cook until fragrant. Transfer the gnocchi back into the pot of reserved cooking water for a few seconds, then drain. Add the gnocchi to the sage butter, flavoring them briefly, then sprinkle with the smoked ricotta and serve immediately. Serves 4
