· recipe ·
Roasted Butternut Squash Soup with Ricotta Gnocchi
Roasting adds browned edges to butternut squash, giving a smooth soup more depth than sweetness alone.
Time and servings
- Prep
- 40 min
- Cook
- 70 min
- Total
- 110 min
- Servings
- 4
Nutrition per serving
- Calories
- about 780
- Protein
- 24 g
- Fat
- 48 g
- Carbs
- 68 g
Roast the squash
Heat the oven to 425°F220°C. Peel and seed the butternut squash and cut it into 1-inch2.5 cm cubes. Quarter the shallots. Toss both with the olive oil and black pepper on a rimmed sheet pan and roast until tender and browned at the edges, 30 to 35 minutes. While the squash roasts, prepare the gnocchi dough.
Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Infuse the broth
Thinly slice the garlic. Add it to a soup pot with the vegetable broth and half of the sage. Simmer for 8 minutes, then remove the sage leaves.
Blend the soup
Add the roasted squash and shallots to the broth. Take the pot off the heat and blend until smooth with an immersion blender. For a heat-safe countertop blender, let the soup cool slightly, blend in small loads, and vent the lid as its manufacturer directs; return the soup to the pot. Stir in the cream and bring the soup to a gentle simmer without boiling hard.
Toast the pepitas
Toast the pepitas in a dry skillet until fragrant and beginning to pop, then transfer them to a plate.
Cook the gnocchi in the soup
Slide the shaped ricotta gnocchi directly into the nearly finished soup and stir once. Maintain a gentle simmer just until the gnocchi float, then remove the pot from direct heat.
Serve promptly
Thinly slice the remaining sage and divide the soup among warm bowls. Scatter with the sage and toasted pepitas and serve without holding the tender gnocchi in the hot pot.
