Squash Gnudi with crispy kale & chilli sage butter

Serves

2 People

Cooking Time

90 minutes

Season

Autumn

Winter

Dietary

Vegetarian

This is a recipe for soft Italian dumplings made with seasonal squash and ricotta. These gnudi have a delicious, sweet squash flavour with warming spice of nutmeg. Paired with some sage and chilli butter, and crispy kale for texture. This recipe serves 2 very generous portions or 4 lighter portions.

Ingredients

750g Squash such as Uchiki Kuri, Kabocha or Crown Prince (Deseeded)
250g Ricotta
4tbsp Flour
1 egg yolk
40g Parmesan
Salt
Semolina
125g Kale (washed)
Olive oil
Nutmeg
50g Butter
1tsp Chilli Flakes
Handful of sage leaves (finely chopped)

Method

Step 1.

Pre heat your oven to 180c. To make the dumplings cut your squash into quarters leaving the skin on. Place on a baking tray, drizzle with olive oil, season with salt and grate over a little nutmeg on to each piece. Place in the oven for around 1 hour until soft. Leave to cool. Once cooled. Scoop out the flesh and mash until smooth.

Step 2.

In a large bowl combine the squash, ricotta, flour, egg yolk, grate in 25g of parmesan and season well with salt. Mix well until combined.

Step 3.

On a plate pour on some semolina. Using a tbsp of mixture per a dumpling, spoon the mixture onto the semolina, cover with semolina and shape into ovals using your hands. Place on a baking tray or plate with more semolina on. Repeat the process until the mixture is used. It should make around 16-20 dumplings. Once done place the dumplings in the fridge for 45 mins to firm up.

Step 4.

For the crispy kale Pre heat oven to 200c, tear the leaves away from the stem and pat dry. Place on a baking sheet and drizzle over some olive oil and season with salt. Mix until the leaves are coated in the oil and place in the oven for 5-7 mins until crispy. You may need to do a couple of batches depending on the size of your oven tray.

Step 5.

Bring a large pan of water to the boil. Now boil the dumplings, you will need to do this in two batches so you don’t overcrowd the pan. Place the dumplings in the water and boil for 2-3 mins when they have risen to the surface.

Step 6.

Whilst your dumplings are cooking get your chilli and sage butter ready, in a frying pan add the butter and place on a medium heat, when starting to foam add the chilli flakes and sage.

When the dumplings are ready, using a slotted spoon, drain and place them in the butter and fry for 2 mins. Add some of the water from the pan and move the pan so it emulsifies with the butter. When all the dumplings are cooked serve with the crispy kale and spoon over the butter. Grate over some more parmesan and enjoy!