Episode 402 - Michael Coppa's Ricotta Gnocchi with Butternut Squash Fonduta

Ricotta Gnocchi Ingredients:

•    2 cups strained ricotta
•    3 egg yolks
•    1 tsp sea salt
•    5/8 cup Pecorino Romano cheese
•    2 ¾ cups flour

Butternut Squash Fonduta:

•    1 small-medium butternut squash (cut into medium dice)
•    1 small onion, diced
•    2 garlic cloves, minced
•    150ml white wine
•    1L water or chicken stock
•    1-2 pieces of Parmiggiano rinds
•    100g Taleggio cheese, cut into small cubes

Directions:

1.    In a large pot, sweat off onion and butternut squash until soft. Season with a pinch of sea salt.
2.    Add in minced garlic and deglaze with white wine and reduce till dry. (Cook for 2-3 minutes.)
3.    Add water or chicken stock and 1 piece of Parmigiano rind.
4.    Bring to a boil and reduce to a simmer until butternut squash is fork tender.
5.    Remove rind carefully.
6.    Once the squash is tender, transfer it to a food processor and blend everything until smooth. Pulse at first then gradually increase speed because the liquid is extremely hot.
7.    As the mixture is blending, carefully add the Taleggio. You are looking for a smooth and silky texture. Adjust seasoning with salt and pepper.
8.    Now you can start making the Ricotta Gnocchi: Mix the ricotta, yolks, salt, and pecorino romano together with a spatula.
9.    Slowly add flour and mix till well incorporated.
10.    Knead dough till it has a smooth texture. When you press on the dough, there should be no bounce back.
11.    Plastic wrap and refrigerate at least a few hours (preferably overnight).
12.    Slice dough into 5 pieces and then cut again into smaller pieces. Roll out the dough till it creates a long piece.
13.    Add a touch of flour and cut every half inch.
14.    Roll off gnocchi board to make dimple. If you don’t have a gnocchi board, you can use a fork.
15.    In a large pot, fill with water and bring to a boil. Salt the water.
16.    Slowly add in the gnocchi and stir. When the gnocchi are fully cooked, they will float.
17.    Scoop out the butternut squash sauce into a medium-sized pan and bring to a low heat.
18.    Use a siff to scoop the gnocchi out of the boiling water and into the butternut squash sauce and stir together.
19.    Garnish with toasted hazelnuts and fried rosemary.