10 Acres Bistro Ricotta Gnocchi w/ Sage Brown Butter & Butternut Squash

Ricotta Gnocchi with Sage Brown Butter and Butternut Squash Purée From 10 Acres Bistro + Bar + Farm.
A 10 Acres Bistro Recipe. "In December we have sage and winter squash from the 10 Acres Farm!"
A featured recipe in the July 2021 Victoria & Circle Tour Art Calendar:

You will need:

  • a small butternut squash
  • 200+ gm ricotta cheese
  • 2 egg yolks
  • 1/2 tsp salt
  • 3/4 c flour
  • 1 c melted butter
  • salt and pepper
  • finish with micro-planed Parmesan

Roast a small butternut squash cut in wedges at 450 F for 30 min.

Meanwhile, Place 200+ gm ricotta cheese into cheesecloth inside a colander and let drip for 60 - 90 minutes, to end with 200 gr pressed ricotta.

Combine with 2 egg yolks and 1/2 tsp salt.

Add a heaping 3/4 c flour slowly by hand, for a soft texture. On a floured surface, compress the dough into a ball and divide into 4 portions.

Roll each portion into tubes of the same thickness (add a little more flour if needed to prevent sticking).

Cut the gnocchi to whatever length you prefer. Place 2 c of the roasted squash meat into a blender with almost 1 c melted butter, season with salt and pepper, and blend until it is completely soft.

Keep on very low heat.

Bring a pot of water to a hard boil, and drop in the gnocchi.

Stir gently to prevent them from sticking. In a pan over low heat, slowly melt 2/3 cup butter.

When it starts to brown, add 12 sage leaves and slowly cook, without burning the butter.

Transfer the gnocchi into the butter and cook for 2 minutes.

To serve: In each pasta bowl, serve 3 Tbsp butternut purée, then the gnocchi with the sage brown butter sauce, and finish with micro-planed Parmesan.

- Chef Marcello Najarro, 10 Acres Bistro + Bar + Farm, 614 Humboldt St Victoria, 250-385-4512, www.10acres.ca.

10 Acres is named for the owners’ farm on the Saanich Peninsula. Taking “farm to table” to the next level, Chef Dwane works closely with farmer Andrew Rushmore who, along with his staff, grows a variety of vegetables, herbs, fruit in the orchard and raises many contented egg-laying hens, very happy pigs and rabbits.

This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.

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