Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Ricotta Squash Gnocchi 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
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

Ricotta Squash Gnocchi

Rate this recipe
5 Votes
6
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 kg)
    hubbard squash, halved and seeded
    You might like:

    Flyer Deal  (1)
    GREEN OR YELLOW ZUCCHINI

    GREEN OR YELLOW ZUCCHINI

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 1 cup
    (250 mL)
    light ricotta cheese
  • 1
    eggs

  • freshly grated nutmeg to taste

  • Salt to taste
  • 3 cups
    (750 mL)
    all-purpose flour
    You might like:

    Flyer Deal  (1)
    5 Air Miles BONUS MILES when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.49 ea.

    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

    5 AIR MILES® Bonus Miles


  • 1/2 cup
    (125 mL)
    salted butter
    You might like:

    Flyer Deals  (2)
    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 20
    fresh sage, shredded
  • 10
    amaretti cookies, coarsely crushed
    You might like:

    Flyer Deals  (4)
    BRETON CRACKERS, GOLDFISH OR LECLERC CELEBRATION COOKIES

    BRETON CRACKERS, GOLDFISH OR LECLERC CELEBRATION COOKIES

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 3.39 EA.


    FRONT STREET BAKERY COOKIE BITES

    FRONT STREET BAKERY COOKIE BITES

    $4.29 ea.

    PKG OF 24, 300 - 336 g SELECTED VARIETIES


    LOTUS COOKIES

    LOTUS COOKIES

    2 for $5.00

    250 g SELECTED VARIETIES


    DARE COOKIES OR BEAR PAWS

    DARE COOKIES OR BEAR PAWS

    2 for $7.50

    SELECTED SIZES, SELECTED VARIETIES OR 3.89 EA.



  • Sufficient quantity, Parmesan cheese petals
Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.