Valley Squash Gnocchi Recipe
Maria's Pantry gnocchi, squash purée, roasted squash, charred broccolini, Ciro's stracciatella
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Ingredients
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Gnocchi
Squash purée
Roasted squash
Charred broccolini
Finishing & cheese
Method
Gnocchi
- 1
Boil gnocchi
Bring a large pot of salted water (use about 1 tbs salt per 4-6 quarts) to a rolling boil. Add the Maria's Pantry gnocchi and cook according to package instructions until they float plus 30–60 seconds (usually 2–3 minutes). Use a slotted spoon to transfer cooked gnocchi to a large shallow bowl or plate lined with a paper towel to drain briefly; reserve 1/2 cup of the cooking water.
Squash purée
- 2
Cook squash
Place cubed squash in a medium saucepan and add just enough water to cover the bottom (about 2–3 tbsp) or steam until very tender, about 10–12 minutes. Alternatively, roast the cubes at 400°F/200°C for 20–25 minutes until soft and caramelized for deeper flavor.
- 3
Purée
Transfer cooked squash to a blender or use an immersion blender. Add unsalted butter, heavy cream, salt, black pepper, and nutmeg. Purée until very smooth, scraping down sides as needed. If the purée is too thick, add 1–2 tbs reserved gnocchi cooking water or cream to reach a saucy consistency. Keep warm over very low heat, stirring occasionally.
Roasted squash
- 4
Roast
Preheat oven to 425°F (220°C). Toss sliced squash crescents with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, turning once, until golden at the edges and tender. Remove from oven and keep warm.
Charred broccolini
- 5
Sear broccolini
Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot. Add 1 tbs olive oil and swirl. Add trimmed broccolini in a single layer and let char undisturbed for 2 minutes. Toss or flip and continue to cook 2–4 more minutes until stems are tender-crisp and florets have char marks. Add salt, red pepper flakes (if using), lemon zest and 1 tsp lemon juice; toss to combine. Remove from heat and set aside.
Finishing & assembly
- 6
Combine gnocchi and purée
Heat a large sauté pan over medium heat. Add 2–3 tbs of the warm squash purée to the pan to form a thin sauce. Add the cooked gnocchi and gently toss to coat, adding up to the reserved 1/2 cup cooking water a tablespoon at a time if needed to loosen the sauce (you want a glossy coating, not soupy). Warm through 1–2 minutes.
- 7
Plate
Divide the coated gnocchi among 4 warm plates (serves 4). Spoon additional squash purée around or under the gnocchi as a base. Arrange 1/2 cup roasted squash pieces on each plate and tuck charred broccolini alongside.
- 8
Add stracciatella and garnish
Spoon 1.5 oz (about 3 tbs) Ciro's stracciatella onto each plate in the center of the gnocchi. Drizzle 1/4 tsp extra-virgin olive oil over each portion of cheese, scatter toasted pumpkin seeds or chopped toasted walnuts, and finish with microgreens or a few crisp sage leaves. Season with an extra pinch of salt and freshly ground black pepper to taste.
- 9
Serve
Serve immediately while gnocchi are warm and stracciatella is creamy. Encourage diners to break the stracciatella into the gnocchi and purée for a rich, creamy finish.