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Ingredients
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Squash & Filling
Gnocchi Dough & Assembly
Sauce & Finish
Method
Squash & Filling
- 1
Roast the kabocha
Preheat oven to 200°C (400°F). Toss the kabocha cubes with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes until very tender and lightly caramelized. Allow to cool slightly.
- 2
Make squash purée
Transfer roasted kabocha to a food processor or blender. Purée until very smooth, scraping down sides as needed. Measure out 2 cups (about 450 g) of purée for the filling; reserve any extra for another use. Let purée cool completely to avoid watering down the ricotta.
- 3
Combine filling ingredients
In a large bowl, fold together the cooled kabocha purée, both ricottas, crumbled Gorgonzola (reserve 2 tablespoons for garnish), toasted finely chopped walnuts, grated Parmesan, beaten egg, nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. The mixture should be thick enough to mound—if too loose, stir in 1–2 tablespoons flour or refrigerate 20 minutes to firm.
Gnocchi Dough & Assembly
- 4
Prepare work surface and dough
Mound the flours on a clean work surface and make a well in the center. Spoon the squash-ricotta filling into the well and sprinkle the optional egg yolk over filling. Using a fork or bench scraper, gradually incorporate the flour into the filling until a soft, slightly sticky dough forms. Avoid overworking: stop as soon as the dough holds together. If dough is too sticky, add up to 1/4 cup more flour, 1 tablespoon at a time.
- 5
Shape into logs
Divide the dough into 4 portions. Lightly flour your hands and the work surface with semolina or flour. Roll each portion into a 1"–1.25" diameter log. Keep other portions covered to prevent drying.
- 6
Cut and shape gnudi
Cut logs into 1" pieces. For a delicate finish, gently roll each piece between your palms to round. Optionally, toss pieces in the fine cornmeal or semolina to create a slight crust and prevent sticking. Transfer shaped gnudi to a baking sheet lined with semolina, spacing them so they don't touch. Chill in the refrigerator 15–30 minutes to firm before cooking—this helps them hold shape.
Cooking & Sauce
- 7
Poach the gnudi
Bring a large pot of salted water (about 1 tablespoon salt per 4–5 liters) to a gentle simmer — not a rolling boil. Working in batches, slide chilled gnudi into the simmering water. They will sink then slowly float to the surface in 2–4 minutes. Once they float, cook 30–60 seconds more to set, then remove with a slotted spoon to a tray lined with kitchen paper to drain.
- 8
Make brown butter sage sauce
While gnudi cook, heat a large skillet over medium heat. Add butter and 1 tbsp olive oil. When butter melts, add sage leaves and cook until butter browns lightly and smells nutty, about 3–4 minutes—watch closely to avoid burning. Remove and reserve 4–5 crisped sage leaves for garnish. Stir in lemon zest, remaining 1 tbsp olive oil, a pinch of flaky sea salt and freshly ground black pepper. Taste and adjust.
- 9
- 10
Garnish and serve
Divide gnudi among warm plates. Spoon remaining sauce and any browned butter over each portion. Sprinkle with crumbled Gorgonzola, chopped toasted walnuts, reserved crisped sage leaves, a light dusting of grated Parmesan if desired, a few flakes of sea salt and a crack of black pepper. Serve immediately.