Ricotta Gnocchi with Squash, Sage and Feta Recipe

Prep Time: Under 20 minutes

Ready In: Under 15 minutes

Serves: 4 as a main, 6 as a starter

Ingredients:

• 475 g (1 tub) Tre Stelle Traditional Ricotta or Extra Smooth Ricotta
• 4 large eggs
• 2 ½ cups (375 g) all-purpose flour, plus extra for dusting
• ½ tsp fine salt
• 4 cups (1L) diced fresh butternut squash, cut into 1-inch (2.5 cm)pieces(about 650 g)
• 3 Tbsp (45 ml) olive oil or butter
• 2 cloves garlic, minced
• 3 Tbsp (45 ml) chopped fresh sage (or 2 tsp/10 mL dried)
• 1 ½ cups (375 ml) halved grape or cherry tomatoes
• 3 oz (90 g) Tre Stelle Crumbled Feta
• Salt and pepper, for seasoning

Directions:

1. To make the gnocchi, beat the ricotta in a large mixing bowl by hand and beat in the eggs, one at a time.
2. Add the flour and salt and stir until evenly combined.
3. Turn the dough out onto a well-floured surface and knead for a minute until no longer sticky.
4. Divide the dough into 4 pieces.
5. Roll each piece into a 16-inch rope about 1-inch (2.5 cm) thick.
6. Cut into 1-inch (2.5 cm) pieces and transfer to a flour-dusted baking tray.
7. Bring a large pot of salted water to a boil over high heat.
8. Add the diced squash and boil for about 6 minutes, until almost tender.
9. Drop the gnocchi into the same boiling water and cook for 5 minutes more, until the gnocchi floats to the top of the water.
10. Drain the gnocchi and squash in a colander.
11. Heat the olive oil in a large sauté pan over medium heat.
12. Add the garlicand sageand stir one minute.
13. Add the gnocchi and squash to the pan along with the tomatoes and stir to coat with the oil.
14. Season to taste.
15. Spoon the gnocchi into pasta bowls or a serving bowl and sprinkle the crumbled feta on top.
16. Serve immediately.