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Butternut Squash Gnocchi with Stilton


Butternut Squash Gnocchi with Stilton
Serves 4
Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.
  1. 1 ½ cups cooked butternut squash, mashed
  2. ½ cup ricotta
  3. ¼ cup Parmigiano Reggiano, finely grated
  4. 1 egg, beaten
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon nutmeg
  7. 2 ½ cups all-purpose flour
  8. 4 ounces pancetta, finely diced
  9. 1 cup baby spinach
  10. 2 tablespoons salted butter
  11. 8 ounces Stilton, crumbled
  1. ►Combine squash, ricotta, Parmigiano Reggiano, egg, salt and nutmeg in a large bowl. Fold in flour a little at a time until dough is slightly stiff, but still sticky.
  2. ► Divide dough into eight equal pieces on a lightly floured surface. Roll each piece into a long rope, about an inch in diameter. Using a knife or bench scraper, cut each rope into 3/4-inch pieces. Transfer to baking sheet.
  3. ►Bring a large pot of salted water to a boil. Working in batches, cook gnocchi until tender, stirring occasionally, about 5 minutes. Use a slotted spoon to transfer cooked gnocchi to a clean baking sheet to cool.
  4. ►Fry pancetta in a large skillet over medium-high heat until crisp and brown, about five minutes. Using a slotted spoon, remove pancetta but reserve rendered fat. Set aside.
  5. ►Add gnocchi to pan and cook until golden brown, flipping once, about 2-3 minutes per side. Stir in spinach until just wilted. Remove from heat.
  6. ►Melt butter in a small saucepan. Stir in Stilton until combined. Add mixture to gnocchi and toss gently to coat gnocchi with sauce. Serve warm with crispy pancetta on top.
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Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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