Butternut Squash Gnudi with Brown Butter and Sage

Steps10

1. 1

   Step 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.

2. 2

   Step 2. Scoop out the flesh

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

3. 3

   Step 3. Mix in ricotta and egg

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

4. 4

   Step 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.

   Parmesan45 g of 75 g
5. 5

   Step 5. Shape the gnudi

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

6. 6

   Step 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.

7. 7

   Step 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.

8. 8

   Step 8. Pan-fry the gnudi

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

9. 9

   Step 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.

   Parmesan30 g of 75 g
10. 10

    Step 10. Serve with pepper

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

    Parmesan