RICOTTA GNOCCHI Recipe

Drain ricotta

Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and set over a bowl. Spoon the ricotta into the sieve and let drain in the refrigerator for 30–60 minutes to remove excess moisture. This prevents overly sticky dough.

Make dough

In a large bowl, combine the drained ricotta, egg, grated Pecorino Romano, salt, and pepper. Stir until smooth. Add 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. Add more flour, up to the remaining 1/4 cup, a tablespoon at a time only if the dough is too wet to handle — aim for a cohesive, pillowy dough that still yields slightly to pressure.

Portion and shape

Lightly flour a work surface. Divide the dough into 4 portions. Roll each portion into a 3/4-inch thick rope using floured hands. Cut ropes into 3/4-inch pieces. If desired, roll each piece along the back of a fork to create ridges (optional). Transfer formed gnocchi to a floured baking sheet in a single layer, leaving small gaps so they don't stick.

Cook gnocchi (poach)

Bring a large pot of salted water to a gentle boil and add 1/2 tablespoon of butter (this keeps surface from sticking). Working in batches of 10–12, add gnocchi to the simmering water. Stir gently to prevent sticking. When gnocchi float (about 1–2 minutes), remove with a slotted spoon and transfer to a tray lined with a kitchen towel to drain briefly. Do not overcook — they should be tender and light.

Pan-sear gnocchi

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl until it foams. Add poached gnocchi in a single layer without crowding. Cook, undisturbed, 2–3 minutes per side until golden-brown and slightly crisp on edges. Work in batches and keep finished gnocchi on a warm plate while you finish the sauce.

Roast squash

Preheat the oven to 400°F (200°C). Toss the cubed winter squash with 1 tablespoon olive oil, thyme, chopped sage, minced garlic, 1/4 teaspoon salt, and a pinch of black pepper on a rimmed baking sheet. Spread in a single layer and roast until tender and caramelized at the edges, about 25–30 minutes, turning once halfway through.

Puree

Transfer the hot roasted squash to a blender or food processor. Add 2 tablespoons heavy cream, 1 tablespoon unsalted butter, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Purée until very smooth, adding up to 1–2 tablespoons warm water or more cream if needed to reach a silky, spoonable consistency. Keep warm until plating.

Brown butter

In a wide sauté pan over medium heat, add 4 tablespoons unsalted butter. Swirl or stir frequently as the butter foams, then begins to turn golden and develop nutty brown bits and a toasted aroma (about 3–5 minutes). Watch closely to avoid burning. Remove from heat for a few seconds if it browns too quickly; keep the pan warm.

Sauté kale

Return the pan to medium-low heat and add the chopped kale to the browned butter. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Sauté, tossing, just until the kale wilts but retains some texture, about 2–3 minutes. Add lemon zest and juice, toss to combine, and keep warm.

Combine with gnocchi

Add the pan-seared gnocchi to the browned butter and kale. Toss gently to coat, allowing the gnocchi to reheat in the sauce for 1 minute. Taste and adjust seasoning if necessary.

Spoon a generous bed (about 1/2 cup) of the warm herb-roasted winter squash purée onto each plate and spread slightly to form a base.

Nestle a portion of the browned-butter kale and seared ricotta gnocchi on top of the squash. Drizzle any remaining browned butter from the pan over the gnocchi.

Finish with shaved Pecorino Romano scattered over the dish, a light drizzle of extra-virgin olive oil, and a sprig of fresh thyme or sage. Serve immediately.