Butternut Squash Gnocchi with Stilton
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 ½ cups cooked butternut squash mashed
- ½ cup ricotta
- ¼ cup Parmigiano Reggiano finely grated
- 1 egg beaten
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 2 ½ cups all-purpose flour
- 4 ounces pancetta finely diced
- 1 cup baby spinach
- 2 tablespoons salted butter
- 8 ounces Stilton crumbled
- ►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.
- ► 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.
- ►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.
- ►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.
- ►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.
- ►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.