Gnocchi with Kabocha, Walnuts, and Scamorza recipe
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Ingredients
- 1 ¾ pounds kabocha squash 2 tablespoons extra-virgin olive oil 1 large shallot, minced ¼ cup chopped raw walnuts ½ cup 1 pound potato gnocchi 1 pinch ground nutmeg 5 tablespoons grated Grana Padano cheese
Nutrition Info
- 335.5 caloriescarbohydrate: 32.3 gcholesterol: 30.4 mgfat: 19.4 gfiber: 3.2 gprotein: 9.6 gsaturatedFat: 7.2 gservingSize: -sodium: 186.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Gnocchi with Kabocha, Walnuts, and Scamorza
Directions
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Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir, this could break or deform the gnocchi.
Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.