Ricotta or Chevre Gnocchi with Red Kuri Squash Sauce

Ok, yes, this is a somewhat complicated recipe. But if you are up for it, the payoff is worth it! Gnocchi is SUCH a treat, and the sauce, oh the sauce. Yuuuuuum!


Gotta get me some of these! Don't forget fresh herbs on top!



1 1/2 lbs fresh ricotta or fresh goat cheese (chevre)
2 eggs
2 yolks
1/8 teaspoon nutmeg
1 tablespoon salt
1 tablespoon ground black pepper
2 cups parmesan cheese (grated).
1 cup semolina flour
1 cup all purpose flour

1 medium size white onion, small dice
2 cups heavy cream
2 teaspoons minced garlic
5 tablespoons tartufo or reconstituted dried mushrooms, minced into paste.
1 medium red kuri (aka potimarron or Hokkaido) squash peeled, seeded and small diced
1/4 cup dry white wine
1 tablespoon butter
grated pecorino cheese

Fresh chopped herbs as top garnish



* Combine eggs, yolks, ricotta in a KitchenAid mixer.
* Combine all dry ingredients in another bowl.
* Turn on mixer and incorporate into wet ingredients, turn off mixer, add dry ingredients and turn on low, let mix completely at low speed.
* Turn out dough into a stainless bowl.
* Divide into 3 separate pieces and wrap with plastic wrap.
* Let sit in refrigerator for up to 2 hours.
* Once dough has set, take dough out of refrigerator to roll out gnocchi pieces now. Unwrap one piece of dough and cut piece into three separate parts.
* Begin to roll the dough on the counter like you are making a snake.
* Continue to roll making sure you are evenly rolling the snake.
* When a 1/2 inch thickness is obtained cut 1/2 inch pieces lengthwise as well.
* Place these cut pieces onto a sheet pan with 1 cup of flour in one corner.
* Sprinkle flour onto cut pieces—do this until all dough is finished.
* Once finished, put in freezer leaving on tray uncovered.
* Let firm up for 1 hour.


* Place cut squash on sheet pan along with 3-4 tablespoons of olive oil and roast in a 375-degree oven for 20 minutes, check after this time to see if tender. Reserve.
* Put 5-quart pot on stove and turn on high.
* Take gnocchi out of freezer and place the desired amount in a bigger holed strainer. Remove excess flour and place in the boiling water. When gnocchi floats, they are done.
* In the meantime start to take a larger size sauté pan and turn heat on med high.
* Add diced onion and 2 teaspoons of garlic, then add white wine.
* Add cooked squash, reduce wine by half. Bring to a boil.
* Once boiling, take off of heat, but keep burner on.
* Add finished gnocchi.
* Try to do these two things together, do not let gnocchi sit in strainer for too long, it will stick and get mushy.
* Gently mix in cream sauce and add butter. Then add salt and pepper.
* Portion onto plates, add herbs and sprinkle with pecorino cheese.



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