pan-seared housemade ricotta gnocchi, roasted squash, fennel sausage, and shallots in a rich lemon & white wine cream sauce finished with basil and parmesan

In a large bowl, mix together the ricotta, egg, and salt until well combined. Gradually add the flour until a soft dough forms. Knead lightly on a floured surface until smooth. Roll the dough into logs and cut into small pieces to shape the gnocchi.

Make the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, heat the olive oil over medium heat. Add chopped shallots and cook until translucent. Add the fennel sausage and cook until browned.

Prepare the Sauce

Stir in the roasted squash, white wine, and heavy cream. Cook for 5-7 minutes until the sauce thickens slightly. Add lemon juice, salt, and pepper to taste.

Combine Ingredients

Gently fold in the cooked gnocchi, fresh basil, and grated parmesan cheese. Toss to combine and heat through for 1-2 minutes.

Finish the Dish

All-purpose flour

Ricotta cheese

handmade pasta

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!