Butternut Squash Gnudi

Name: Butternut Squash Gnudi
Ingredients: 1 1/2 lbs butternut squash, peeled, deseeded, cut into 1-inch pieces (1 lb trimmed weight); 2 cloves garlic, unpeeled, ends trimmed; 1 tsp finely chopped fresh rosemary; 1 tbsp olive oil, plus extra, to serve; 1 lb ricotta; 1 cup grated Parmigiano Reggiano cheese, plus more, to serve; 1 None large egg; 1 3/4 cup all-purpose flour; 8 cups arugula

9 ingredients

5 steps

Ingredients

1 1/2 lbs butternut squash, peeled, deseeded, cut into 1-inch pieces (1 lb trimmed weight)
2 cloves garlic, unpeeled, ends trimmed
1 tsp finely chopped fresh rosemary
1 tbsp olive oil, plus extra, to serve
1 lb ricotta
1 cup grated Parmigiano Reggiano cheese, plus more, to serve
1 None large egg
1 3/4 cup all-purpose flour
8 cups arugula

Directions

1

Preheat oven to 400°F. Line a baking sheet with parchment and place squash and garlic on it. Sprinkle with rosemary, drizzle with oil, and season with salt and black pepper. Toss to coat and roast in oven for 30 mins, or until tender. Remove from oven and allow to cool.
2

Bring large saucepan of salted water to a simmer. Squeeze garlic flesh from skins into a bowl. Add squash. Mash well. Add ricotta, Parmigiano Reggiano and egg. Stir well to combine. Add 3/4 cup flour and stir until well combined. Season with salt and pepper.
3

Spread remaining flour on a clean baking tray. Lightly roll the dough into 1 tbsp-sized balls. Roll in flour.
4

Drop gnudi into boiling water, in 2 batches, and cook for 6 mins, or until they float to the surface and are cooked through. Remove with slotted spoon and place on a clean baking tray. Allow to stand for 5 mins.
5

Cover serving platter with arugula. Top with drained gnudi. Drizzle with olive oil and sprinkle with sea salt, cracked black pepper and more Parmigiano Reggiano.