Squash gnudi with crispy kale & chilli sage butter

Serves

2 People

Cooking Time

90 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Gnudi are soft Italian dumplings made with ricotta and spiced with nutmeg. This recipes uses seasonal squash which brings sweetness and is then balanced with chilli butter, while crispy kale brings texture. Serves 2-4.

Ingredients

750g squash such as Uchiki Kuri, Kabocha or Crown Prince (Deseeded)
250g ricotta
4 tbsp Flour
1 egg yolk
40g parmesan
Salt
Semolina
125g kale
Olive oil
Nutmeg
50g Butter
1 tsp chilli flakes
Handful of sage leaves (finely chopped)

Method

Step 1.

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

Step 2.

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

Step 3.

Pour some semolina onto a plate and spread evenly. Using a tbsp per a dumpling, spoon the mixture onto the semolina, cover with more semolina and shape into ovals using your hands. Repeat the process until the mixture is used. It should make around 16-20 dumplings. Place the dumplings in the fridge for 45 mins to firm up.

Step 4.

Pre heat oven to 200c. Tear the kale leaves away from the stem and pat dry. Place on a baking sheet then drizzle with olive oil and season with salt. Mix until the leaves are well coated then 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 ready to cook your gnudi! 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!