Butternut Ricotta Asiago Rosemary Gnocchi

I have two sources for this and I combined them to what I wanted/needed. I didn't have all the ingredients, so I just used what I had in my fridge and they turned out great. I didn't have ricotta so I used what was left over of my yogurt cheese. I also had asiago cheese instead of Parmigiano-Reggiano cheese. It turned out great.

Also, I always boil my gnocchi in chicken stock, not water. Go ahead and salt it. Lastly, I saute my gnocchi in butter before serving it with sauce. It's just better that way!

Here are the two sources:

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqHtPYF

http://www.marthastewart.com/343981/bibas-ricotta-squash-gnocchi

I love the second source's advice to strain the gnocchi and just use the pulp. It prevents youf rom having to add too much flour.

Butternut Squash Gnocchi with Sage Brown Butter
yield: Makes 6 servings
active time: 1 hour 45 minutes  
total time: 4 hours (includes chilling time)
For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqHtPYF

    •    1 1-pound butternut squash
    •    1 tablespoon olive oil
    •    1 12-to 14-ounce russet potato, peeled, quartered
    •    3/4 cup finely grated Parmesan cheese, divided
    •    1 large egg, beaten to blend
    •    1 1/2 teaspoons freshly grated nutmeg
    •    1 teaspoon salt
    •    1 3/4 cups (or more) all purpose flour
    •    1/2 cup (1 stick) butter
    •    2 tablespoons chopped fresh sage (or rosemary)
    •    Additional grated Parmesan cheese

    •    Special equipment: Potato ricer

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqDrhEE


Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqBDtni

Biba's Ricotta Squash Gnocchi

This recipe was passed down to chef Biba Caggiano from her mother.

Martha Stewart Living, August 2001

• Yield Serves 4

Ingredients

• For The Gnocchi

  • 2 pounds butternut squash
  • 1 large egg, lightly beaten
  • 1 cup whole-milk ricotta
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • Coarse salt
  • 1 1/3 to 1 2/3 cups unbleached all-purpose flour, plus more for dusting

• For The Sauce

  • 3 to 4 tablespoons unsalted butter
  • 10 fresh sage leaves, torn
  • Coarse salt
  • 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
   
2. In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
   
3. To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
   
4. Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
   
5. While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
   
6. Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.