Ingredients
- 1 1/2 pounds acorn squash
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup unsalted butter
- 1 tablespoon fresh marjoram leaves
- 4 leaves radicchio, thinly sliced
- 1/4 cup freshly grated smoked ricotta
Directions
Preheat the oven to 350 degrees F.
Cut the squash in half or thirds and place on aluminum foil in the oven. Bake until tender when pierced with a fork, usually 30 to 35 minutes. Remove from the oven and, when it is cool enough to handle, scoop out and discard the seeds and membrane. Scoop the flesh into a strainer placed over a large bowl. Place in the refrigerator so that the squash cools and the liquid drains away. Leave for at least 6 hours or overnight.
Pass the drained squash through a ricer and then transfer to a large bowl. Add the eggs and salt. Stir well and add the flour, a little at a time, stirring to amalgamate all the ingredients. The result should be soft but not runny.
Bring a large pot of cold water to a boil. Add a pinch of salt and allow the water to return to a boil. With a teaspoon, scoop up some of the dough. Use your fingers to form the gnoccho, which should be about the size and shape of a spoon.
Cook the gnocchi in the boiling water and cook until they rise to the top of the pot. While the gnocchi cook, heat the butter over medium-high heat until it foams and subsides. Add the marjoram and radicchio and saute over high heat for 2 minutes. Season with salt and pepper to taste. Drain the cooked gnocchi and add them to the pan with the radicchio. Toss very gently to coat. Divide the dressed gnocchi evenly among 4 warmed pasta bowls, top with the grated ricotta and serve immediately.















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By snipsnip_6069632
Salt Lake City, UT
on November 27, 2006
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takes a little time to get the hang of it but pretty easy! they aren't much to look at it but taste great with the right sauce.
By ellenok_4182694
Barrington, RI
on October 26, 2006
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Love this recipe! The tastier the gnocchi, the uglier they are, and these fit that description, but, oh, they melt in the mouth!
By claudiadurrbeck...
chapel hill , NC
on November 06, 2004
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Really wonderful tasting and made in so little time. I just had buttercup squash and used that instead and it was sooooooooo gut.
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