Brown Butter & Butternut Squash Gnocchi with Red Leaf Lettuce, Ricotta Salata & Walnut Salad

Brown Butter & Butternut Squash Gnocchi

with Red Leaf Lettuce, Ricotta Salata & Walnut Salad

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving

Though gnocchi is a type of pasta, it’s an extraordinary variety. These little dumplings are a product of potatoes—and a delicious one at that! Per an age-old practice, potatoes are boiled, peeled and mixed into a dough, then rolled out and cut into small pieces. The pieces are typically crimped with a fork, creating ridges for collecting sauce. Here, that sauce is deliciously simple, made with a base of browned butter and flavored with nutmeg, cinnamon, butternut squash, fresh sage and a sprinkle of Parmesan cheese.

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Brown Butter & Butternut Squash Gnocchi with Red Leaf Lettuce, Ricotta Salata & Walnut Salad
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Prepare the ingredients:
1 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 salata 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:
2 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:
3 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:
4 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:
5 Finish the gnocchi:

To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, spice blend 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 & serve your dish:
6 Make the salad & 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. Enjoy!

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1 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 salata 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.

2 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.

Cook the squash:
Brown the butter:
3 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.)

4 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.

Cook the gnocchi:
Finish the gnocchi:
5 Finish the gnocchi:

To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, spice blend 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.

6 Make the salad & 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. Enjoy!

Make the salad & serve your dish: