Pumpkin Ricotta Gnocchi
For the pumpkin gnocchi:
1 pound (450g) cold butternut squash or pumpkin puree, see below
6.5oz (180g) ricotta
3.5oz (100g) parmesan cheese, grated
3 egg yolks
1 ½ to 2 cups flour + more for the working surface
For the blue cheese brown butter:
8 Tbs butter
½ cup crumbled blue cheese
Fresh or dry thyme, for sprinkling
Freshly ground black pepper
For the pumpkin gnocchi:
In a large bowl, mix pumpkin with ricotta. Add yolks, parmesan, a little salt, pepper and mix well.
Add 1 cup flour and start combining with a fork. It should be thick but still wet.
Heavily flour board and dump the pumpkin mixture. Add flour on top to cover, and, with floured hands, start gathering the dough.
Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as you need, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.
Transfer them to a floured baking tray, not touching each other.
Refrigerate them if you're using them soon. If not, freeze them until rock hard, then transfer to a bag and keep frozen.
Maple Glazed Acorn Squash
- oil or melted butter
- 2 small to medium acorn squash
- coarse salt
- freshly ground black pepper
- 1½ Tbs. melted butter
- 2 Tbs. maple syrup
- 1 Tbs. fresh thyme + a few sprigs for garnish
- grated zest of 1 orange
- 2 Tbs. dried cranberries, chopped
Preheat oven to 400° F. Line a baking sheet with parchment paper or foil.
Cut the ends off of the squash and then slice, crosswise, into ½-inch rounds. Use a biscuit cutter or small, sharp knife to cut the seeds from the center of each slice. Drizzle the slices with a bit of oil or melted butter and season with salt and pepper.
Set on prepared baking sheet and roast for 10 minutes.
In the meantime, melt the butter in a small saucepan. Add the maple syrup, thyme, and orange zest; swirl to combine and remove from heat.
Remove squash from oven and brush slices evenly with the maple syrup mixture and then scatter the cranberries evenly over the squash slices. Slide back into oven and roast until tender, glazed, and starting to turn golden in parts, 10-15 minutes longer.
Transfer squash rings to serving plate and garnish with extra thyme sprigs.
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND OREGANO
- 1/3 cup unsalted butter
- 1 teaspoon fresh sage, minced
- 2 teaspoons fresh oregano, minced
- 3 cups peeled and diced butternut squash
- Salt and pepper, to taste
- Brown the butter. In a small saucepan over low heat, melt the butter. Continue to cook, stirring often, until the butter is a dark gold/light brown. Remove from heat and stir in the sage and oregano.
- Add the squash to the pan and stir to completely coat the squash with the brown butter. Cover and return the pan to the burner. Simmer over medium-low for 10-15 minutes, or until the squash is fork-tender. Serve.
Purple Kale Salad with Roasted Squash
1 bunch Redbor kale, washed, dried, and chopped 1 orange, supremed
juice of half a large orange
1/4 cup olive oil
1/2 teaspoon sea salt
3″ segment of orange zest
1 1/2 fresh oranges, divided into segments
1/3 cup shaved Asiago
3 twists fresh ground pepper
Preheat the oven to 425 degrees. Prepare the squash, spread out on a rimmed baking sheet with a drizzle of olive oil and a pinch of salt, and bake for 25 minutes, or until the squash is cooked through and the edges are golden brown.
Prepare the kale and orange zest and segments. Slice the zest into thin strips.
Juice the orange half. Whisk the orange juice into the olive oil, and add the salt.
When the squash is ready, toss the orange segments and squash with the kale, add a generous drizzle of the vinaigrette, and garnish with slices of zest, Asiago, and pepper.