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Making a winter ricotta gnocchi is easier than you think

If your idea of a perfect winter night is cozying up with a delicious dish of pasta, you’re going to want to keep reading.

Watch in the above video player as Chef Rob Gentile from Buca restaurants shows Ben how to make the most of the season and whip up an easy bowl of gnocchi, and find his recipe below.


Gnocchi di Zucca
Yields 4 portions

For the gnocchi

  • 500 g vacuum packed ricotta cheese
  • 2 pieces chicken egg yolk
  • 5 g kosher salt
  • 80 g finely ground parm
  • 350 g purity flour



  1. Strain ricotta overnight.
  2. In a large mixing bowl, combine pecorino and ricotta.
  3. Mix eggs, flour and salt.
  4. Add dry ingredients to cheese mixture, and mix by hand.
  5. Let dough rest for minimum two hours overnight.
  6. Roll horizontally to reach a tube of ½” by ½”
  7. Cut along the tube every ½”
  8. Place on a sheet tray and blanch until dumplings float.


For the squash sauce

  • 16 oz extracted squash juice
  • 4 oz Processco
  • 120 g high quality butter, cold and cubed
  • 120 g Taleggio cheese, cubed
  • 60 g browned butter
  • 1 tbsp butternut squash powder, recipe follows
  • Black truffle, as you like



  1. Bring pot of water for blanching to a boil and season with sea salt
  2. In a medium sized sauce pan Reduce squash juice and Prosecco by half
  3. Add blanched gnocchi to squash reduction, season with salt and pepper and simmer further until sauce is think and shiny
  4. Add in cubes of cold butter and toss continuously until butter is melted and sauce is creamy
  5. Toss in cubes of taleggio and heat through on low until melted, but do not bring to a simmer
  6. Plate gnocchi and finish with a spoon full of brown butter, a pinch of powdered squash and grated black truffles (as much as you’d like)


For the colonnata spice rub
Yields 260 g


  • 100 g rosemary, dried
  • 40 g clove
  • 40 g cinnamon
  • 80 g black peppercorn



  1. Blend all ingredients in a thermomixer


For the squash powder

  1. In a mixing bowl Toss squash pulp and 1 tbsp Colonnata spice blend and mix together
  2. Put on the lowest possible setting in the oven or in a dehydrator.
  3. Dehydrate squash pulp mixture
  4. When pulp is completely dried through, grind to a fine powder using a spice grinder or mortal and pestal