Butternut Squash Gnocchi with Chanterelles, Pancetta and Smoked Almonds

Butternut Squash Gnocchi with Chanterelles, Pancetta and Smoked Almonds

  • Preparation 45 min
  • Cooking 1 h
  • Chilling 1 h 30 min
  • Servings 4

Looking for the perfect weekend recipe for fall? These homemade gnocchi made with butternut squash is comfort food at its finest!

Categories

Ingredients

  • Gnocchi

    • 1 medium butternut squash
    • 1/2 cup (35 g) freshly grated Parmesan cheese
    • 1 egg yolk
    • 1 pinch ground nutmeg
    • 2 cups (300 g) unbleached all-purpose flour
    • 2 tbsp (30 ml) olive oil
  • Toppings

    • 1/2 cup (90 g) pancetta, cut into small dice
    • 2 tbsp butter
    • 1 cup (90 g) chanterelle mushrooms
    • 2 shallots, finely chopped
    • 1 garlic clove, finely chopped
    • 1/2 cup (125 ml) white wine
    • 1 small yellow zucchini, cut into thin rounds
    • 1/2 cup (20 g) flat-leaf parsley, finely chopped
    • 1/2 cup (20 g) basil, finely chopped
    • 1/2 cup (80 g) salted smoked almonds, coarsely chopped
    • 4 egg yolks, at room temperature
    • Parmesan cheese shavings

Preparation

  • Gnocchi

  • Toppings

Note from Ricardo

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

Personal Note