This recipe is for a butternut squash gnudi (hence the title) with crispy pancetta and maple toasted squash seeds. I plated this dish with apple butter in the shape of a butternut squash. Then I spooned some brown butter within the apple butter outline, and placed a few of the gnudi in the brown butter. My favorite aspect of this dish is the savory/salty of the pancetta vs. the sweet of the squash, seeds and apple butter. I seasoned the squash well with clove, nutmeg, allspice, cinnamon and brown sugar. I was inspired to try making gnudi by write ups of the Spotted Pig in NYC and a trip to North Pond in Chicago. I played with the ingredient ratio, and realize that you can change up the "pasta" by increasing/decreasing the amounts of ricotta, squash (or other puree), parmesean cheese, and flour. The more squash and flour the more gnocchi-like, and the more ricotta the lighter. Also, I learned that I got better results by using cake flour. I make the gnudi and the squash seeds the night before, and the rest I do the following day. From what I have read, the semolina serves to create a very thin layer of pasta after being in the fridge overnight. Served this dish with a hard apple cider called Crispin. Yum!

Share: