Squash Gnocchi


This is Elisabeth Antoine Crawford’s recipe for Butternut Squash Gnocchi from a delightful cookbook called The Flavors of Friuli. If you wish, you can substitute two cups of canned organic pumpkin for the Butternut squash, and if riccota affumicata is unavailable, you can also use riccota salata.


1 large butternut squash halved lengthwise
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
1/2 cup (1 stick) butter
2 tablespoons thinly sliced fresh sage leaves
1/2 cup grated ricotta affumicata or ricotta salata

1. Preheat oven to 375°F. Place the squash halves on a baking sheet. Bake until tender, about 45–50 minutes. When the squash is cool enough to handle, remove and discard the seeds and membrane. Scoop out enough flesh to measure 2 cups. (Reserve any extra for another use.) Place in a medium bowl; mash well. Cool to room temperature.

2. Stir the flour, salt, and egg into the mashed squash.

3. Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop rounded teaspoonfuls of dough into the water, taking care not to overcrowd the pot. Cook until the gnocchi rise to the surface; remove them promptly with a slotted spoon.

4. Melt the butter in a large skillet over medium-low heat. Cook and stir until the butter has browned, about 8–10 minutes; remove from heat. Stir in the sliced sage leaves; add the gnocchi and toss to coat with butter. Serve topped with grated ricotta affumicata.