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CCC Team Cookbook: Butternut Squash Gnocchi

Butternut Squash (or Pumpkin) Gnocchi

created by Massimo Carolo

Ingredients (four servings)

Butternut Squash or pumpkin (800 grams or 500 grams if using a puree) 

Flour (250 grams)

Two eggs

Nutmeg

Smoked ricotta (150 grams)

Butter (100 grams)

Poppy seeds

Salt, pepper, oil

Instructions

Peel and cut the butternut squash or pumpkin and bake at 180 ° celsius for at least 30 minutes

Smash the cooked butternut squash or pumpkin into a soft puree

Add the nutmeg, flour, egg and a pinch of salt. Mix once again to until you have a uniform dough

  

Take a spoonful of dough at a time and place in salted boiling water. When the gnocchi float to the surface you can drain them

Serve with melted butter, smoked ricotta and poppy seeds

 

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