Recipe | Ricotta Gnudi & Roasted Squash

Courtesy of Steve Groves, Head Chef at Roux at Parliament Square, we think this recipe for ricotta gnudi (a lighter take on gnocchi) and roasted squash makes for a comforting, yet sophisticated, Friday night treat.

INGREDIENTS
Serves 4

FOR THE GNUDI

  • 500g creamy ricotta
  • 50g Parmesan
  • 500g Semolina flour
  • salt

FOR THE SAGE BUTTER

  • 125g unsalted butter, diced
  • 20 sage leaves
  • 1tsp sherry vinegar

FOR THE SQUASH

  • 1 400g butternut squash, peeled and diced (roughly 1.5cm)
  • 1 tbsp light olive oil
  • salt and pepper

METHOD

FOR THE GNUDI

  1. Dry the ricotta by pressing it lightly in a very clean cloth. Transfer it to a mixing bowl and season with salt and freshly grated parmesan.
  2. Line a baking sheet with greaseproof paper then sprinkle liberally with the semolina flour. Place the rest of the semolina in a large bowl. Divide the mixture into 40 pieces then roll into balls and roll in the semolina in the bowl a couple at a time to get them nicely coated, be careful not to get creases in them at this point.
  3. Once coated, place on the baking sheet and sprinkle with some more semolina.
  4. Place uncovered in the fridge and leave for three days. The semolina will absorb some moisture from the ricotta then dry to form a delicate skin.
  5. To cook the gnudi place in simmering salted water for 3 minutes then remove into the sage butter (see recipe below).

FOR THE SAGE BUTTER

  1. Heat a frying pan over a medium–high heat and add the butter, when it begins to foam add the sage leaves and stir until the sizzling stops.
  2. Remove the sage leaves onto kitchen paper.
  3. Cook the butter until nutty brown then remove from the heat and add the vinegar, be careful as it may splutter.

FOR THE SQUASH

  1. Preheat oven to 190°c
  2. Toss the squash together with the oil and seasoning then place on a baking tray and roast in the oven for 10-15 minutes until tender and lightly coloured.

Serve the gnudi in a bowl with the sage butter, top with the roasted squash, some freshly grated parmesan and the crispy sage leaves.

 

 

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