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Butternut Squash Ricotta Gnocchi Recipe
|Butternut squash||450 Gram|
|Ricotta cheese||225 Gram|
|Ground nutmeg||1 Milliliter|
|Ground cinnamon||3 Milliliter|
|All purpose flour||500 Milliliter|
|Ham||120 Gram, julienne sliced|
|Radicchio||500 Milliliter, julienne sliced|
Calories 610 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 137 mg
Sodium 108.1 mg4.5%
Total Carbohydrates 93 g31.1%
Dietary Fiber 5.8 g23%
Sugars 3.2 g
Protein 26 g51.2%
Vitamin A 200.9% Vitamin C 44.9%
Calcium 19.3% Iron 36.6%
*Based on a 2000 Calorie diet
Cover with foil and bake in a preheated 400°F (200°C) oven for 35-40 minutes, until the flesh is soft.
Remove from the oven.
Cool and scoop out the flesh.
Blend the squash with the cheese in a food processor into a fine puree.
Add the eggs and the spices.
Add 1 cup (250 ml) of flour and begin to knead.
Slowly add the remaining flour kneading until the mixture becomes a soft dough yet firm enough to hold shape.
Shape the gnocchi by dropping teaspoon size dumpling onto a lightly floured surface, mold into small balls and press down with a fork.
In a large kettle of boiling salted water drop the dumplings into the water.
Once the gnocchi float to the top, cook for an additional 3 minutes.
Place onto a warm serving plate.
Heat the butter in a skillet.
Saute the ham and radicchio for 1 minute, pour over the gnocchi, toss and serve.