- ½ cup (about 70g) walnuts, lightly toasted and finely chopped
- 1½ cups (about 375g) baked and cooled squash
- 1 cup (300g) ricotta (chèvre, Neufchâtel, or fromage frais can be substituted here, and we have some great local versions, but you may have to experiment as they will each have a different moisture content)
- 1 egg
- ¾ cup (90g) finely grated Parmesan
- 1 1/3 to 1 2/3 cups (160g to 200g) flour
- freshly grated nutmeg (to taste)
- 2 tsp (10mL) salt, or to taste
- 7–10 Brussels sprouts, leafed
- ½ cup (120mL) butter
- 10–20 whole small sage leaves, or roughly chopped large ones
Blend together the squash, ricotta, egg, Parmesan, walnuts, nutmeg, and salt until relatively smooth (leave a few small lumps for a nice texture). Incorporate 11/3 cup of flour, kneading as little as possible. This mixture will be much wetter than a classic potato version, but will smooth out when rolled on a floured surface. Add more flour in small increments, if needed. Cook as described in potato gnocchi recipe (Potato Gnocchi with Morels, Nettles, and Roasted Garlic Cream*).
Melt butter and sage in a large skillet over medium heat. Cook, stirring until sage begins to smell fragrant and darken slightly. Scatter the Brussel sprout leaves with a few spoonfuls of the gnocchi water (the starch helps to create a smooth sauce) and toss until just tender. Add the gnocchi (a tablespoon of Parmesan works well here too) and heat to meld flavours. Serve with extra Parmesan and a twist or two of freshly ground pepper.
Editor’s Note: We know the season for local squash and Brussels sprouts has passed, so save this gnocchi recipe for later in the year.