Are you ready for a trip to Italy? This spinach, ricotta and parmesan cannelloni recipe will make your mouth water!
Butternut Squash Gnocchi
Ingredients :
- 350 g (12 oz) butternut squash (peeled and raw weight)
- 150 g (5 oz) potato (raw weight)
- 1 egg yolk
- 300 g (10.5 oz) whole wheat flour
- 1 tsp salt
- 1 shallot
- Olive oil
- 1 tbsp tomato paste
- 1 burrata
- Fresh parsley
- Freshly ground pepper
Preparation :
- Steam the Vegetables:
Steam the potato and butternut squash for 45 minutes until tender. - Mash the Vegetables:
Once cooked, mash them into a smooth purée using a potato masher or a fine sieve. - Prepare the Dough:
Transfer the purée to a mixing bowl. Add the egg yolk, salt, and flour. Mix with a spoon, then knead with your hands until a smooth, slightly sticky dough forms. - Shape the Gnocchi:
Bring a pot of water to a boil, then salt it. Divide the dough into three portions to make it easier to handle. Roll each portion into a log and dust with flour. Cut small pieces directly over the boiling water using scissors. - Cook the Gnocchi:
Cook the gnocchi until they float to the surface. Reserve one ladleful of the cooking water before draining the gnocchi. - Sauté and Finish:
Heat a non-stick skillet with a drizzle of olive oil. Sauté the minced shallot and the gnocchi until lightly golden (about 5 minutes). Add the tomato paste, burrata, and the reserved cooking water. Stir and simmer until the cheese melts into a creamy sauce. - Serve:
Serve the gnocchi in bowls, garnish with chopped fresh parsley, and finish with freshly ground pepper. Enjoy warm!
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Spinach and ricotta cannelloni with parmesan
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