Esta es una exhibición prevé de cómo se va ver la receta de 'Squash Ricotta Gnocchi: A First Dish for Thanksgiving' imprimido.

Receta Squash Ricotta Gnocchi: A First Dish for Thanksgiving
by Patricia Turo

Squash Ricotta Gnocchi: A First Dish for Thanksgiving

This time of year when we are thinking about holiday menu try Squash Ricotta Gnocchi as a first dish for you Thanksgiving dinner.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6 servings

Va Bien Con: Turkey, game

Ingredientes

  • Squash Gnocchi
  • Gnocchi di zucca
  • Recipe Summary
  • Prep Time: 40 minutes
  • Cook Time: 2 minutes
  • Yield: 6 Servings
  • Pasta Dough
  • Dry Ingredients
  • 4 cups flour, sifted
  • 1/2 cup grated Parmesan cheese
  • Pinch of salt
  • Wet Ingredients
  • 2 lbs. ricotta
  • 2 eggs
  • 1/2 cup squash, mashed (frozen, canned or fresh squash or pumpkin)
  • Salsa di pignoli e salvia
  • Ingredients
  • 12 tablespoons extra virgin olive oil
  • 6 tablespoons of butter
  • 1/2 cup pine nuts
  • Several leaves of fresh sage
  • Salt to taste

Direcciones

  1. Place the ricotta on a board or in a large bowl and add the squash. Add grated cheese and taste to determine if more salt is needed. Over-salt it as the salt is released into the water when cooking. However, you can’t remove salt if you have too much; add a little at a time and taste. Put the eggs in the middle of the ricotta, then begin to mix adding only enough flour as needed to form the dough into a ball.
  2. Cut off a piece of dough and make tube shaped rolls about 1/2’ thick and as long as you want. Cut them about 1/2” long. At this point, press each gnocchi over the back of a fork pressing your thumb in the middle as you roll it down the folk. This will form the grooves down the gnocchi. This step is optional. You can cut 1/2” pieces and eliminate rolling them over a folk.
  3. Sage And Pine Nut Sauce
  4. In a deep pan, boil salted water and cook the fettuccini. If the pasta is boxed, cook according to directions. If the pasta is fresh, it will take a few minutes to cook.
  5. In a saucepan, melt the butter and the oil. Cut the sage leaves lengthwise and place them in the saucepan along with the pine nuts. Sauté them watching the pine nuts very carefully as they will brown very quickly. Remove them from the stove as soon as they start to turn golden brown and allow them to finish browning in the hot butter. If the sauce needs more liquid, add a little boiling water from the pasta.
  6. Drain the gnocchi and toss them in the sauce and then enjoy.