Skip to content

Important

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

Ok
Fast checkout

This delivery address has been saved.

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.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

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 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 3 5 4
3 lb (1 kg) hubbard squash, halved and seeded 1 cup (250 mL) light ricotta cheese 1 egg 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
3 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)
    CUBE VEGETABLES OR 400 g SWEET POTATOES OR BUTTERNUT SQUASH OR TURNIP

    CUBE VEGETABLES OR 400 g SWEET POTATOES OR BUTTERNUT SQUASH OR TURNIP

    $3.99 ea.

    PRODUCT OF CANADA OR U.S.A.

  • 1 cup
    (250 mL)
    light ricotta cheese
    You might like:

    Flyer Deal  (1)
    TRE STELLE RICOTTA CHEESE

    TRE STELLE RICOTTA CHEESE

    $5.99 ea.

    475 g SELECTED VARIETIES

  • 1
    egg
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES LIFE SMART OMEGA-3 EGGS 12 UN. OR SELECTION LARGE EGGS 18 UN.

    IRRESISTIBLES LIFE SMART OMEGA-3 EGGS 12 UN. OR SELECTION LARGE EGGS 18 UN.

    $2.99 ea.

    SELECTED VARIETIES


  • freshly grated nutmeg to taste

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

    Flyer Deal  (1)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    2.5 kg SELECTED VARIETIES

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

    Flyer Deal  (1)
    MARANATHA ALMOND BUTTER

    MARANATHA ALMOND BUTTER

    $10.99 ea.

    340 g SELECTED VARIETIES

  • 20
    fresh sage, shredded
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES

  • 10
    amaretti cookies, coarsely crushed
    You might like:

    Flyer Deals  (3)
    GREAT MEALS & KINDNESS ARE IN THE BAG!

    GREAT MEALS & KINDNESS ARE IN THE BAG!

    $5.99 ea. OR $9.99 ea.

    All food donations will go to your local food bank. Thank you! Purchase one of our donation bags today and help families in need.

    20 BONUS Reward Miles when you buy 2
    IRRESISTIBLES GIFT BASKETS

    IRRESISTIBLES GIFT BASKETS

    $19.99 or $59.99 ea.

    20 AIR MILES® Bonus Miles when buying 2

    ROYAL CHINET HOLIDAY PLATES

    ROYAL CHINET HOLIDAY PLATES

    $7.49 ea.

    40 un. SELECTED VARIETIES


  • 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.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand