Butternut Squash Gnudi with Brown Butter and Sage

Passos10

1. 1

   Pas 1. Roast the squash

   Place the halved butternut squash cut side up on a lined tray, drizzle with olive oil, season with salt and roast until tender.

   oli d'olivasal marina
2. 2

   Pas 2. Scoop out the flesh

   Scoop the roasted squash flesh out of the skins and press it through a ricer into a large bowl.

   carbassa butternut
3. 3

   Pas 3. Mix in ricotta and egg

   Add the drained ricotta and the egg to the squash and stir to combine.

   ou
4. 4

   Pas 4. Add Parmigiano and flour

   Stir in 45 g of finely grated Parmigiano-Reggiano, then the flour, salt and a pinch of nutmeg, and mix into a soft dough.

   parmesà45 g de 75 gfarina de blatsal marinanou moscada
5. 5

   Pas 5. Shape the gnudi

   Roll the dough into balls with floured hands and dust them in flour.

   farina de blat
6. 6

   Pas 6. Boil the gnudi

   Bring a pot of salted water to a boil and cook the gnudi until they float, reserving a cup of the cooking water.

   aigua de cocció de la pasta
7. 7

   Pas 7. Brown the butter with sage

   Melt the butter in a skillet, add the sage leaves and let the butter brown with the sage crisping.

   mantegasàlvia
8. 8

   Pas 8. Pan-fry the gnudi

   Add the gnudi to the brown butter and fry until golden on the outside.

   mantega
9. 9

   Pas 9. Finish the sauce

   Stir in 30 g of grated Parmigiano-Reggiano and a splash of the reserved cooking water, with the cream if using, to make a sauce.

   Heavy cream is optional.

   parmesà30 g de 75 gaigua de cocció de la pastanata per muntar
10. 10

    Pas 10. Serve with pepper

    Spoon the sauce over the gnudi, finish with black pepper and shaved Parmigiano-Reggiano and serve.

    pebre negreparmesà