Squash Gnocchi Recipe
'Nduja, Shaved Grana Padano, Bread Crumb
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Ingredients
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Gnocchi
Sauce
Method
Making Gnocchi
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Halve the butternut squash, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 40 minutes or until tender. Allow it to cool, then scoop out the flesh.
- 2
Make the Dough
In a large bowl, mix the roasted butternut squash, egg, and salt until smooth. Gradually add the flour, mixing until a soft dough forms. Be careful not to overwork the dough.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into sections. Roll each section into a rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece for better sauce adherence.
Cooking and Serving
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 5
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add 'Nduja and cook for 2-3 minutes until it begins to melt. Stir in heavy cream and bring to a simmer. Add cooked gnocchi to the skillet and toss to coat.
- 6
Serve
Remove from heat, stir in shaved Grana Padano, and season with black pepper. Serve garnished with fresh parsley and additional Grana Padano if desired.
