4 Servings 20 min Cook
24 Oz Gnocchi
1 0 Medium (1 lb) Squash
4 Tbsp Butter
1/4 Cup Sage
2 Oz Ricotta Cheese
0 Tsp Nutmeg
1/4 Tsp Cinnamon
1/2 Cup, grated Parmesan Cheese
1 Tbsp Olive Oil
Prepare the ingredients: Wash and dry the fresh produce.
Heat a medium pot of salted water to boiling on high.
Cut off and discard the root end of the lettuce; separate the leaves.
Halve the squash lengthwise; scoop out and discard the seeds and pulp.
Using a sharp, sturdy knife, peel the squash; discard the peel.
Small dice the squash.
Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
Crumble the ricotta cheese.
Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper.
Cook the squash: In a large pan, heat 1 tablespoon of olive oil on medium-high until hot.
Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender.
Transfer to a bowl and set aside.
Wipe out the pan.
Brown the Butter: Add the butter to the same pan used to cook the squash.
Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams.
As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant.
(Be careful not to overcook, as the butter can burn easily.
Cook the gnocchi: While the butter browns, add the gnocchi to the pot of boiling water.
Cook, stirring occasionally, 2 to 3 minutes, or until tender.
Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.
Finish the gnocchi: To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half the reserved gnocchi cooking water.
Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.
(If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.
) Season with salt and pepper to taste.
Transfer to a serving dish.
Make the salad and serve your dish: Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined.
In a large bowl, combine the lettuce, walnuts, ricotta salata cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat.
Transfer to a serving dish and serve with the finished gnocchi.