Squash Gnocchi

This year our squash patch out did itself. We ate some ourselves, gave a lot away, and put over 150 pounds of butternut squash in the fruit/vegetable/jam & jelly/ you name it cool storage area in the basement. Gator Babe made squash soup out of the ones we gave her. We mainly baked ours with a variety of seasonings. I was looking for a different way of preparing this healthful veggie when I ran across this recipe. It is a new concept to me but perhaps not to a good friend back in Watertown. Have you tried this BZ?


2-1/4 pounds of butternut or other winter variety squash, or about 4 cups, puree, well-drained

1 egg, separated

4 ounces ricotta (about 1/2 cup)

1-3/4 ounces Parmesan

3/4 cup flour, sifted

Salt and ground pepper, to taste

Freshly grated nutmeg, to taste


6 tbsp. butter

10 sage leaves

3 oz. smoked ricotta (about 1/3 c.) or Parmesan


Wash the squash, peel it, slice it in half, remove seeds and coarsely chop it. Bake in the oven at 300 degree F, covered  with aluminum foil, or steam.Cook until tender.

Lightly whisk the egg white. Blend the squash pulp in a food processor and mix in the egg yolk, ricotta, Parmesan, and egg white. Gradually add the flour little by little. Season with salt, pepper, and nutmeg.

Using two spoons, form dumplings. Cook in simmering salted water and drain as soon as they rise to the surface.

Season the gnocchi with the melted sage-flavored butter and sprinkle the smoked ricotta or Parmesan on top.

Keep your fork


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