Gnocchi with Kabocha, Walnuts, and Scamorza

Gnocchi are tossed in a quick sauce made from fresh kabocha winter squash, toasted walnuts, and smoked scamorza cheese in this authentic Italian dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 336 Calories

Ingredients

• 1 pinch ground nutmeg
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 1 pound potato gnocchi
• 5 tablespoons grated Grana Padano cheese
• 1.75 pounds kabocha squash
• 0.25 cup chopped raw walnuts
• 0.5 cup Scamorza cheese

Recipe Instructions

Step 1

Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.

Step 2

Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.

Step 4

Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.

Step 5

Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.