Ricotta Gnocchi Recipe
kale, mushrooms, butternut squash, sage, white wine parmesan cream
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Ingredients
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Gnocchi and Sauce Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Gnocchi
In a large mixing bowl, combine the ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour. Divide the dough into 4 portions and roll each into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
- 2
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 3
Prepare the Sauce
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale, sliced mushrooms, and diced butternut squash. Sauté for about 5-7 minutes until the vegetables are tender.
- 4
Add Flavor
Stir in the fresh sage leaves and white wine. Cook for an additional 2-3 minutes, allowing the wine to reduce slightly.
- 5
Make the Cream Sauce
Add the heavy cream and grated Parmesan cheese to the skillet. Stir until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
- 6
Combine Gnocchi and Sauce
Gently fold the cooked gnocchi into the sauce, ensuring they are well coated. Cook for another minute to heat through.
- 7
Serve
Serve the ricotta gnocchi hot, garnished with additional Parmesan cheese and sage if desired.
