METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Ricotta Squash Gnocchi
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Gnocchis-courge-ricotta-6655.jpg
PT30M
PT1H30M
PT2H00M
Preheat the oven to 200°C (400°F).Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature.Scoop out the squash flesh - you should have about 800 g (1 2/3 lb) - and place it in a bowl along with the ricotta cheese, egg, nutmeg and salt. Add the flour and mix well.At this point, check the texture by rolling some of the mixture into a small ball and dropping it into boiling salted water. Cook for 1 minute, run it under cold water to cool and taste it. If it falls apart too easily, add some flour to the mixture. Do not refrigerate the mixture; proceed immediately to make the gnocchi.Flour a work surface and shape the mixture into 12 rolls about 2 cm (1 in) in diameter. With a small knife, cut each roll into 1 cm (1/2 in) pieces and shape into gnocchi about the size of a medium olive. Roll each piece across the back of a fork to create ridges. Arrange in a single layer on baking sheets and place in the freezer for 2 hours.Bring a large pot of salted water to a boil.In a skillet, melt the butter and add the sage leaves and amaretti. Cook over medium heat until the butter is hazelnut brown. Remove from the heat immediately and keep warm.Drop the frozen gnocchi into the boiling water. Do not cover. Let the gnocchi float to the surface and cook for 1 minute more. Remove with a skimmer and place in warm bowls. Spoon the sage butter over the top, garnish with parmesan petals and serve.
6
Saputo
4
5
5
4
3 lb (1 kg) hubbard squash, halved and seeded
1 cup (250 mL) light ricotta cheese
1 eggs
freshly grated nutmeg to taste
Salt to taste
3 cups (750 mL) all-purpose flour
1/2 cup (125 mL) salted butter
20 fresh sage, shredded
10 amaretti cookies, coarsely crushed
Sufficient quantity, Parmesan cheese petals
Ricotta Squash Gnocchi
6
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME
Ingredients
-
3 lb
(1 kg)hubbard squash, halved and seeded
-
1 cup
(250 mL)light ricotta cheese
-
1
eggs
-
freshly grated nutmeg to taste
-
Salt to taste
-
3 cups
(750 mL)all-purpose flour
-
1/2 cup
(125 mL)salted butter
-
20
fresh sage, shredded
-
10
amaretti cookies, coarsely crushed
-
Sufficient quantity, Parmesan cheese petals
Preparation
Preheat the oven to 200°C (400°F).
Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature.
Scoop out the squash flesh - you should have about 800 g (1 2/3 lb) - and place it in a bowl along with the ricotta cheese, egg, nutmeg and salt. Add the flour and mix well.
At this point, check the texture by rolling some of the mixture into a small ball and dropping it into boiling salted water. Cook for 1 minute, run it under cold water to cool and taste it. If it falls apart too easily, add some flour to the mixture. Do not refrigerate the mixture; proceed immediately to make the gnocchi.
Flour a work surface and shape the mixture into 12 rolls about 2 cm (1 in) in diameter. With a small knife, cut each roll into 1 cm (1/2 in) pieces and shape into gnocchi about the size of a medium olive. Roll each piece across the back of a fork to create ridges. Arrange in a single layer on baking sheets and place in the freezer for 2 hours.
Bring a large pot of salted water to a boil.
In a skillet, melt the butter and add the sage leaves and amaretti. Cook over medium heat until the butter is hazelnut brown. Remove from the heat immediately and keep warm.
Drop the frozen gnocchi into the boiling water. Do not cover. Let the gnocchi float to the surface and cook for 1 minute more. Remove with a skimmer and place in warm bowls. Spoon the sage butter over the top, garnish with parmesan petals and serve.
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
