Ricotta Gnocchi Recipe

Cooking Instructions

1. 1

   Prepare Kabocha Squash

   Preheat your oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes, or until the squash is tender. Allow it to cool slightly, then scoop out the flesh and mash it.

2. 2

   Make the Gnocchi Dough

   In a large bowl, combine the mashed kabocha squash, ricotta cheese, egg, salt, and black pepper. Gradually add the flour, mixing until a soft dough forms. You may need more or less flour depending on the moisture of the squash.

3. 3

   Shape the Gnocchi

   On a floured surface, divide the dough into sections and roll each section into a rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Optionally, you can roll each piece over a fork to create ridges.

4. 4

   Cook the Gnocchi

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

5. 5

   Prepare the Sauce

   In a skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy. Add the sage leaves and walnuts, cooking for an additional 1-2 minutes until the sage is fragrant.

6. 6

   Combine and Serve

   Add the cooked gnocchi to the skillet, tossing to coat in the sauce. Serve immediately, garnished with additional walnuts and sage if desired.