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Easy Ricotta Squash Gnocchi Recipe

Prepare time	30 min.
Cooking Time	90 min.
Freezing time	2 hours
Serves	6

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Ingredients

1.4 kg (3 lb) Hubbard squash, halved and seeded
225 g (250 ml/1 cup) Saputo light Ricotta cheese
1 egg
to taste freshly grated nutmeg
to taste salt
750 ml (3 cups) all purpose flour
125 ml (¹⁄₂ cup) salted butter
20 leaves fresh sage, shredded sufficient
quantity Saputo Parmesan cheese petals
10 Amaretti cookies, coarsely crushed

Directions

Preheat the oven to 200°C (400°F). Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature.
Scoop out the squash flesh you should have about 800 g (1²⁄₃ lb) and place it in a bowl along with the Ricotta cheese, egg, nutmeg and salt. Add the flour and mix well. At this point, check the texture by rolling some of the mixture into a small ball and dropping it into boiling salted water. Cook for 1 minute, run it under cold water to cool and taste it. If it falls apart too easily, add some flour to the mixture. Do not refrigerate the mixture; proceed immediately to make the gnocchi.
Flour a work surface and shape the mixture into 12 rolls about 2 cm (1 in) in diameter. With a small knife, cut each roll into 1 cm (¹⁄₂ in) pieces and shape into gnocchi about the size of a medium olive. Roll each piece across the back of a fork to create ridges.
Arrange in a single layer on baking sheets and place in the freezer for 2 hours.
Bring a large pot of salted water to a boil. In a skillet, melt the butter and add the sage leaves and Amaretti. Cook over medium heat until the butter is hazelnut brown. Remove from the heat immediately and keep warm.
Drop the frozen gnocchi into the boiling water. Do not cover. Let the gnocchi float to the surface and cook for 1 minute more. Remove with a skimmer and place in warm bowls. Spoon the sage butter over the top, garnish with parmesan petals and serve.
Once frozen, the gnocchi may be stored in freezer bags, 20 to a serving. Don't thaw them : when you're ready, just drop them frozen right into the boiling water.