This ricotta gnocchi is the lighter cousin of traditional potato gnocchi. They cook up as perfect, airy dumplings and when paired with the sage brown butter sauce and a few spirals of butternut squash they become the perfect date night meal!
For the gnocchi:
- 3/4 cup part-skim ricotta
- 1 whole egg
- 1 egg yolk
- 1.5 ounces parmesan cheese, finely grated
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
For the browned butter:
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 tablespoon sage leaves, cut into thin strips
For the butternut squash:
- 1 cup butternut squash spirals
- 1 tablespoon olive oil
- Add the ricotta, egg and egg yolk to a large mixing bowl. Whisk together until smooth. Add parmesan cheese and stir to incorporate.
- Fold the flour, nutmeg, salt and pepper into the mixture until combined. Don’t overmix. The dough should be thick.
- Turn the dough out onto a lightly floured surface and divide into four equal parts. Shape each part into a log shape and then using floured hands roll until the log is about 1 inch in diameter. Cut into bite-sized pieces and place on a baking sheet lined with parchment paper. Repeat with remaining dough until all the gnocchi have been formed.
- Refrigerate gnocchi for at least 15 minutes or up to twelve hours. If you will be using them the next day or later see notes for instructions on how to best freeze gnocchi.
- To make the brown butter heat the butter in a small, light-colored saucepan (it’s easier to see the butter brown in a light colored pan). Cook over medium heat for 5-7 minutes until the butter turns a deep brown color. Stir frequently and be careful not to burn the butter. Once the butter is deep brown add the salt and sage and cook for an additional 30 seconds, stirring constantly. Transfer butter to a small bowl to keep it from burning.
- Bring a large pot of water to a low boil over medium-high heat. While the water comes to a boil add the olive oil to a medium skillet and heat over medium heat. Add the butternut squash and sauté for 2-3 minutes. Remove from heat and keep warm.
- Once the water is boiling add the gnocchi to the pot and cook for 2 – 3 minutes until the gnocchi is firm. Remove from the water with a slotted spoon.
- To assemble the dish, divide the gnocchi between two serving bowls. Add the butternut squash and spoon the brown butter over the dish. Garnish with additional sage if desired. Serve immediately.
You can refrigerate the gnocchi for use within 12 hours or freeze them if you want to save them for later. To freeze them lay them out in a single layer on parchment paper, then top with an additional layer of parchment paper and add another layer. I recommend freezing for no longer than a month or they start to lose their flavor.