Gnudi with Butternut Squash and Hazelnuts
Gnudi with Butternut Squash and Hazelnuts
Ingredients
- 1 container (300 g) ricotta cheese
- 1 egg yolk
- 2 cups (300 g) unbleached all-purpose flour
- 1 ½ cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving
- Nutmeg, grated, to taste
- 2 cups (280 g) butternut squash, peeled, seeded and diced
- ⅓ cup (75 g) butter
- 12 sage leaves
- 3 tbsp roasted hazelnuts, crushed
Instructions
- In a bowl, combine the ricotta and egg yolk with a spatula. Add ¼ cup (40 g) of the flour, the Parmesan and nutmeg. Mix until smooth. Lightly season with salt.
- Place ½ cup (75 g) of the flour in a large airtight container.
- Form the cheese mixture into balls using about 2 tsp for each one. Finish rolling the balls between your hands and place in the container with the flour. Sprinkle the remaining flour over the balls. Mix gently to coat the gnudi with the flour. Cover and refrigerate for 2 days, shaking the container a few times to ensure the gnudi are well coated with the flour.
Gnudi with Butternut Squash and Hazelnuts