Butternut Squash Gnudi with Brown Butter and Sage

Passaggi10

1. 1

   Passaggio 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.

   olio d'olivasale marino
2. 2

   Passaggio 2. Scoop out the flesh

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

   zucca butternut
3. 3

   Passaggio 3. Mix in ricotta and egg

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

   uovo
4. 4

   Passaggio 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.

   farina di granosale marinonoce moscata
5. 5

   Passaggio 5. Shape the gnudi

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

   farina di grano
6. 6

   Passaggio 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.

   acqua di cottura della pasta
7. 7

   Passaggio 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.

   burrosalvia
8. 8

   Passaggio 8. Pan-fry the gnudi

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

   burro
9. 9

   Passaggio 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.

   acqua di cottura della pastapanna da montare
10. 10

    Passaggio 10. Serve with pepper

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

    pepe nero