Handmade Pasta Recipe
pan-seared housemade ricotta gnocchi, roasted squash, fennel sausage, and shallots in a rich lemon & white wine cream sauce finished with basil and parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce Ingredients
Method
Preparation Steps
Make the Gnocchi
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.
Cook 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.
Prepare the Sauce
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.
Combine Ingredients
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.
Finish the Dish
Gently fold in the cooked gnocchi, fresh basil, and grated parmesan cheese. Toss to combine and heat through for 1-2 minutes.
