Master gnocchi like a pro with the help of a potato ricer. We'll show you how this simple tool, paired with three unique cooking techniques, makes all the difference.
Number of servings: 2
Cooking time: 1 hour
Preparation time: 2 hours
Ingredients
Gnocchi dough:
Yukon gold potatoes: 550g
Whole egg: 1
Egg yolk: 1
00 flour: 125-150g
Extra flour: for dusting
Pasta sauce:
Butternut squash: 1
Ricotta: 150g
Sage leaves: a bunch
Butter: 20g
Parmigiano Reggiano: 150g (more for serving)
Method
Preheat the oven to 180°C (fan) / 200°C (oven) / gas mark 6.
Drizzle olive oil and sprinkle salt over the potatoes to coat them evenly.
Halve the butternut squash and place cut-side down on a roasting tray lined with sage leaves.
Roast the potatoes and butternut squash in the oven for about 1 hour, until soft in the middle.
Once cooked, halve the potatoes, scoop out the flesh, and pass it through The Season Ricer into a mixing bowl. Add in beaten eggs.
Gradually add flour to the riced potatoes, using around 25% of the weight of the mashed potatoes. Fold gently to incorporate, avoiding kneading to keep the dough light.
Divide the dough into quarters and roll each quarter into a long strip. Cut into bite-sized pieces.
Dust the gnocchi with flour and place them on a parchment-lined tray to prevent sticking.
Bring a stockpot of water to the boil, then carefully add the gnocchi. They are done when they float to the surface.
Strain the gnocchi and place them on a baking tray lightly coated with olive oil. Set aside. Save 200ml of pasta water for making the sauce.
To make the sauce, scoop out the seeds from the butternut squash, then scoop out the flesh.
In a blender, combine the roasted butternut squash flesh, ricotta, sage, grated Parmigiano Reggiano, and 200ml of pasta water. Blend until smooth, then season to taste.
Cooking method 1: Original
Pour the sauce into a non-stick pan and season with salt and pepper.
Add the parboiled gnocchi, stirring gently to coat.
Add cold butter and fold until emulsified.
Serve with a sprinkle of grated Parmigiano Reggiano.
Cooking method 2: Pan-fried
In a frying pan, melt butter with fresh sage leaves until the butter browns.
Add the parboiled gnocchi, flipping frequently for even crispiness.
Remove the sage leaves and drain any excess butter. Cook until golden on each side.
Serve on a bed of warm sauce, topped with Parmigiano Reggiano and crispy sage leaves.
Cooking method 3: Oven baked
Spread a layer of sauce in an oven-safe frying pan.
Place uncooked gnocchi on top, sprinkle with grated Parmigiano Reggiano.
Bake at 180°C for 15 minutes, or until golden.
Finish with an extra sprinkle of Parmigiano Reggiano and a drizzle of olive oil.
