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BUTTERNUT SQUASH & RICOTTA GNOCCHI
WITH ROB’S FRESH TOMATO & BASIL SAUCE

  • 1 ½ lb Raw milk ricotta
  • 1 ½ lb Butternut squash puree
  • 6 Egg yolks
  • 3 tsp Salt
  • ¾ cup Flour
  • 1 cup Parmesan Romano

TOMATO BASIL SAUCE

  • 398 g Can of Plum tomatoes
  • 2.5 tbsp Extra virgin olive oil
  • 1 pack Basil (20g)
  • Salt to season

BUTTERNUT SQUASH

  • 1 lb (approx) Butternut squash
  1. Preheat oven 375F and place squash halves cut side down on parchment paper lined sheet.
  2. Bake until squash is soft and lightly colored (approximately 30 minutes)
  3. Cool slightly before removing the flesh from the squash
  4. Using fork, puree the butternut squash and chill in refrigerator before using in the below recipe

ROB’S TOMATO & BASIL SAUCE

  1. Chiffonade basil – this is cutting the basil in thinly sliced  ribbons
  2. Heat 2 tbsp olive oil in a pan on medium to high heat
  3. Put basil into pan for 30 seconds
  4. Crush tomatoes gently in your hands and add to pot with basil
  5.  Lightly simmer for 5-10 minutes and season with salt

 
BUTTERNUT SQUASH & RICOTTA GNOCCHI

  1. Strain ricotta overnight – put in a sieve or cheese cloth over a bowl, cover and let sit in fridge
  2. Discard the liquid from the ricotta
  3. Place the ricotta and butternut squash into a bowl with the egg yolks & salt, gently folding them in
  4. Add the flour, again folding very gently
  5. Form into a ball, & let stand for at least 1hour in the fridge
  6. Lightly sprinkle flour on a clean dry surface
  7. Cut dough into quarters and gently roll out each piece into cylinder tubes 1” diameter width
  8. Using plastic pastry cutter or small knife, cut cylinders into 1” pieces pinching the ends
  9. Lay onto a lined sheet pan, cover and place in freezer for up to 2hrs

Cooking:

  1. Bring salted pot of water to a gentle boil and hold at medium low heat
  2. Gently drop gnocchi in batches into the pot and cook for about 2-3 mins
  3. Gnocchi are done when they float to the surface of the pot

Serve

  1. Carefully take gnocchi out of pot, and transfer to a serving plate
  2. Spoon tomato sauce over top
  3. Sprinkle with fresh grated parmesan
  4. Drizzle with ½ tbsp of olive oil

Tuesday, November 29, 2011

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