Butternut Squash Gnudi with Brown Butter and Sage

Pasos10

1. 1

   Paso 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.

   aceite de olivasal marina
2. 2

   Paso 2. Scoop out the flesh

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

   calabaza butternut
3. 3

   Paso 3. Mix in ricotta and egg

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

   ricotahuevo
4. 4

   Paso 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.

   parmesano45 g de 75 gharina de trigosal marinanuez moscada
5. 5

   Paso 5. Shape the gnudi

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

   harina de trigo
6. 6

   Paso 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.

   agua de cocción de la pasta
7. 7

   Paso 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.

   mantequillasalvia
8. 8

   Paso 8. Pan-fry the gnudi

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

   mantequilla
9. 9

   Paso 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.

   parmesano30 g de 75 gagua de cocción de la pastanata para montar
10. 10

    Paso 10. Serve with pepper

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

    pimienta negraparmesano