CTV Recipes
Search Recipes
Autumn squash gnocchi with chestnut cream sauce
A fall-inspired squash-filled pasta dish served in a creamy savoury chestnut sauce.
YIELDS
2
TO
4
Ingredients
Squash gnocchi
- 2/3 cup milk
- 2 tablespoons pumpkin puree
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/3 cup + 1 tablespoon unsalted butter
- 1 2/3 cups all-purpose flour
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chestnut cream
- 4 tablespoons neutral oil
- 5 sage leaves
- 3 tablespoons red onion
- 1 teaspoon garlic
- 3.5 oz chestnuts
- 1 cup cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Amaretti cookie crumble
- 1 tablespoon Amaretti cookies
- 3 tablespoons toasted almonds
Serve
- Parmesan cheese, to garnish
- Fried sage, for garnish
Directions
Squash gnocchi
- Put milk, pumpkin purée and spices in a bowl and mix until well combined.
- Add that mixture to a pot and place over medium heat. Add butter. Once the butter has melted, add the flour and stir until a paste forms.
- Transfer the paste to a stand mixer with the paddle attachment. Add one egg and beat until it is well incorporated and the mix is smooth. Repeat for each egg, one at a time, add salt and pepper. Whip the mixture until it is creamy.
- Place the mixture into a large piping bag, no tip is required. Fill a handled pot with water and add salt. Tie a piece of butcher's twine from one pot handle to the other creating a taunt string across the water. Bring the water to a boil. Drizzle the string in oil to make it nonstick. Cut a half-inch hole in the tip of the piping bag. Using the butcher twine as a cutting aid, pipe bite-sized one-inch pillows of the dough into the boiling water. Allow to cook for a few minutes. Once they start to float, give them another 90 seconds to cook in the boiling water, then remove to a lightly oiled baking tray. Allow to rest until ready to reheat and serve.
Chestnut cream
- Place oil in the bottom of a pot over medium-high heat. Add sage and fry until crispy. Remove the sage and set it aside onto a paper towel until ready to plate. Add onions and garlic and sauté for one minute.
- Add red onions, garlic, chestnuts, pumpkin puree, cream, lemon zest, lemon juice, salt and black pepper and stir until well combined. Lower heat and allow to simmer for 10 minutes until the mixture thickens and coats the back of a spoon.
- Place oil into a non-stick skillet and heat over high heat. Add cooked gnocchi and pan fry until golden. Pour sauce over the gnocchi and toss to coat.
Amaretti cookie crumble
- Crumble the cookie and combine it with toasted almonds.
Serve
- Plate the gnocchi with fried sage, Parmesan cheese, and almond cookie crumble. Serve and enjoy!
