menu

Recipes

Ricotta Gnocchi with Baby Kale, Delicata Squash, Sage-Brown Butter Sauce and Pecorino

Reading Time | 6 mins

IMG_3172-(1)

December 20th, 2019

By Plenty Farms

Ricotta Gnocchi with Kale, Delicata Squash, Sage-Brown Butter Sauce and Pecorin

Serves 4

By: Caroline Fey

 

Shopping List

 

Sage-Brown Butter Sauce:

1 Delicata squash, cut in half, seeds removed, then thinly sliced into half moons, about ¼-inch thick

¼ cup olive oil

12 tablespoons unsalted butter

Kosher salt

1 bunch sage, leaves only

4 cups Starlight Baby Kale

1 cup grated Pecorino

 

Gnocchi:

1 15-ounce container whole milk ricotta cheese

2 eggs, lightly beaten

1¼ cups freshly grated Pecorino

1 teaspoon kosher salt, plus more for pasta water

¼ teaspoon pepper

1 cup flour

 

Preparation

Preheat the oven to 400° F and bring a pot of heavily salted water to a boil. 

 

Sage-Brown Butter Sauce:

Place the delicata squash on a baking sheet, drizzle with olive oil and sprinkle generously with salt. Bake for 15 minutes, or until the edges are golden. Set aside. 

 

Add the butter and sage leaves to a large skillet and cook over medium-high heat, stirring often with a heatproof spatula, until the butter solids are golden brown, 3 to 4 minutes. It will get very foamy and hard to see the bottom of the skillet, so use spatula to stir butter and you should see little brown specks on the bottom and on your spatula. Once the sage leaves are very crisp, remove them with a slotted spoon or spatula and set aside.

 

Gnocchi:

Mix the ricotta, eggs, Pecorino, salt and pepper together until smooth. Add the flour and mix until blended. Transfer the mixture to a large piping bag or zip lock baggie and twist the end to close. When ready to cook, cut a quarter-size hole in one corner of the bag, or cut a quarter size top off the end of the piping bag. Using scissors, cut one-inch strips of dough directly into the pot of boiling water. Cook the gnocchi until they rise to the surface, and then cook them for 1 minute more. Use a slotted spoon to transfer them to the pan with the browned butter.  

 

To Serve

Put ¾ cup of kale leaves on the bottom of each bowl. Divide the gnocchi and delicate squash between the four bowls and top with remaining kale leaves and crispy sage. Drizzle any remaining brown butter on the gnocchi, and finish with a healthy sprinkling of Pecorino.

 

Share this article