Gnoccin' Around The Christmas Tree
Ricotta Gnocchi with Squash, Sage & Feta
Prep Time:20 minutes Ready In:
30 minutes or less Serves:
4-6
Ingredients:
475 g (1 tub) Tre Stelle Traditional Ricotta or Extra Smooth Ricotta4 large eggs2 1/2 cups | 375 g all-purpose flour, plus extra for dusting1/2 tsp fine salt4 cups | 1L diced fresh butternut squash, cut into 1-inch (2.5 cm) pieces (about 650 g)3 Tbsp | 45 mL olive oil or butter2 cloves garlic, minced3 Tbsp | 45 mL chopped fresh sage (or 2 tsp/10 mL dried)1 1/2 cups | 375 mL halved grape or cherry tomatoes3 oz 90g Tre Stelle Crumbled Feta Salt & pepper, for seasoning
Instructions:
To make the gnocchi, beat the ricotta in a large mixing bowl by hand and beat in the eggs, one at a time. Add the flour and salt and stir until evenly combined. Turn the dough out onto a well-floured surface and knead for a minute until it is no longer sticky. Divide the dough into 4 pieces. Roll each piece into a 16-inch rope about 1-inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) pieces and transfer to a flour-dusted baking tray. Bring a large pot of salted water to a boil over high heat. Add the diced squash and boil for about 6 minutes, until almost tender. Drop the gnocchi into the same boiling water and cook for 5 minutes more, until the gnocchi floats to the top of the water. Drain the gnocchi and squash in a colander. Heat the olive oil in a large saute pan over medium heat. Add the garlic and sage and stir for one minute. Add the gnocchi and squash to the pan along with the tomatoes and stir to coat with the oil. Season to taste. Spoon the gnocchi into pasta bowls or a serving bowl and sprinkle the crumbled feta on top. Serve immediately. You can make the gnocchi ahead of time and cook it for 5 minutes in boiling salted water, drain and cool. It can then be stored in an airtight container in the fridge for up to 3 days, or it can be frozen for up to 3 months.
