Ingredients:
Gnocchi
- 1 ½ cups cubed butternut squash
- 2 tsp Extra Virgin Olive Oil
- 1 egg
- ¼ cup ricotta cheese
- ½ tsp sea salt
- 1 tsp ground sage
- 2 cups flour
Gorgonzola Sauce
- 2 tsp Extra Virgin Olive Oil
- ¼ cup minced red onion
- ½ cup dry white wine
- 2 cups heavy cream
- ¼ cup chicken stock
- 1 cup gorgonzola cheese
- 2 Tbsp Parmesan Cheese
Directions:
For the gnocchi, preheat the oven to 375°F. Add the cubed squash to a medium-sized mixing bowl and drizzle with the olive oil, tossing to coat well. Cover a baking sheet with parchment paper and spread the squash in an even layer. Place in preheated oven and roast for 25 minutes, until just tender.
Transfer the squash back to the mixing bowl, and mash into a purée, stir to cool, and let sit 10 minutes. Then add the egg, cheese, salt, and sage and mix well to combine. Then add 1 ½ cups of flour, then slowly add more until the dough becomes less sticky and comes together into a shaggy ball. Use your hands to bring the dough together, but only until the dough becomes manageable and not sticky.
On a clean, floured surface, cut the dough into 4 pieces, then cover with a clean cloth. Roll 1 piece of the dough into a long log, about ½" thick. Cut the log into 1" pieces, then roll each piece through over a gnocchi board or use the tines of a fork to roll over each piece, creating little tunnels for the sauce to settle.
Bring a large pot of salted water to a boil. Add gnocchi to the pot and boil until they begin to float, about 3-4 minutes. Using a slotted spoon, remove from the water and place onto a baking sheet.
In a non-stick pan, add olive oil and garlic, cooking for 1 minute. Add wine to the pan, stirring as it reduces, and deglaze the pan. Add whipping cream and chicken stock, and simmer for 5 minutes as the sauce reduces. Add cheese and stir to combine and melt.
Add gnocchi to the pan sauce and toss to coat.
Serve gnocchi with another grating of Parmesan.