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Monday 02 November 2026 07:53:18 GMT
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Here's an Italian dish you might not know about. If you've never had gnudi, think of them as the soft, pillowy filling of ravioli, just without the pasta! They're traditionally made with ricotta, often with spinach, but I wanted to give them a little fall twist with roasted butternut squash. And of course, I had to finish them with brown butter and crispy sage. Butternut Squash Gnudi with Brown Butter and Sage Ingredients For the Gnudi: 1 medium butternut squash (about 2¾ lb / 1.2-1.3 kg), halved lengthwise 2 tsp olive oil Pinch of salt, for roasting 1 cup (245 g) whole-milk ricotta, drained 1 large egg ½ cup (45 g) finely grated Parmigiano-Reggiano ¾ cup (95 g) all-purpose flour, plus more for shaping and dusting ½ tsp (3g) fine sea salt Pinch of freshly grated nutmeg For the Brown Butter and Sage Sauce: 6 tablespoons (85 g) unsalted butter, divided 10-12 fresh sage leaves ⅓ cup (30 g) finely grated Parmigiano-Reggiano 1 cup (240 ml) reserved gnudi cooking water, as needed 2-3 tbsp heavy cream, optional (see notes) Freshly ground black pepper, for serving Shaved Parmigiano-Reggiano, for serving Full recipe is on my website! #butternutsquash #fallrecipes #fall #gnudi #yarindanieli Butternut squash gnudi, Italian fall recipes, homemade gnudi, brown butter sage sauce, ricotta dumplings
Here's an Italian dish you might not know about. If you've never had gnudi, think of them as the soft, pillowy filling of ravioli, just without the pasta! They're traditionally made with ricotta, often with spinach, but I wanted to give them a little fall twist with roasted butternut squash. And of course, I had to finish them with brown butter and crispy sage. Butternut Squash Gnudi with Brown Butter and Sage Ingredients For the Gnudi: 1 medium butternut squash (about 2¾ lb / 1.2-1.3 kg), halved lengthwise 2 tsp olive oil Pinch of salt, for roasting 1 cup (245 g) whole-milk ricotta, drained 1 large egg ½ cup (45 g) finely grated Parmigiano-Reggiano ¾ cup (95 g) all-purpose flour, plus more for shaping and dusting ½ tsp (3g) fine sea salt Pinch of freshly grated nutmeg For the Brown Butter and Sage Sauce: 6 tablespoons (85 g) unsalted butter, divided 10-12 fresh sage leaves ⅓ cup (30 g) finely grated Parmigiano-Reggiano 1 cup (240 ml) reserved gnudi cooking water, as needed 2-3 tbsp heavy cream, optional (see notes) Freshly ground black pepper, for serving Shaved Parmigiano-Reggiano, for serving Full recipe is on my website! #butternutsquash #fallrecipes #fall #gnudi #yarindanieli Butternut squash gnudi, Italian fall recipes, homemade gnudi, brown butter sage sauce, ricotta dumplings
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