Farmers Cheese Gnocchi with Acorn Squash, Sage and Pancetta Cream Sauce
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- Prep
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- Total
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- Serving
Ingredients
Farmer Cheese Gnocchi:- 16 oz. Friendship Dairies® Farmer Cheese
- 2 large eggs
- 1 ½ cup Parmigiano Reggiano, finely grated
- ¾ cup all-purpose flour
- 2 tsp black pepper
- 2 ½ tsp kosher salt
- 2 Tbsp extra virgin olive oil
- 2 large shallots, julienne sliced
- 1 clove garlic, minced
- 12 oz. diced pancetta, rendered and removed from pan
- 1 bunch lacinato kale, cleaned and julienne sliced
- 1 can cannellini beans
- 1 acorn squash, diced and roasted
- 8 oz white wine
- 3 cups chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 Tbsp sage, chiffonade
- 1 Tbsp cornstarch
- 1 Tbsp chicken stock
- 1 cup Friendship Dairies® Sour Cream
Directions
Farmer Cheese Gnocchi:- In a large mixing bowl, combine the farmer cheese, eggs, parmesan cheese, pepper, and salt. Mix until ingredients are thoroughly combined.
- Add flour and gently fold in to create a soft dough. Don’t overmix it.
- Place dough on a floured counter. Fold/knead very gently until the dough fully comes together.
- Break the dough off into golf-ball-sized mounds and gently roll into a long tube/snake. As you work, keep the rest of the dough covered with plastic wrap. Cut the snake into individual gnocchi with the back of a knife or a pastry cutter. Toss with more flour to keep from sticking.
- Cook gnocchi in small batches in a large pot of salted, gently boiling water. Cook for about 1 ½ minutes. The gnocchi will begin to float when done. Do not overcook.
- Serve with our Acorn Squash, Sage, and Pancetta sauce (recipe below), or with the sauce of your choice.
- Add olive oil to a large sauté pan over medium heat. Add shallots and sauté until tender, about 7 minutes. Add garlic and cook for an additional 30 seconds.
- Add kale and sauté until gently wilted. Add beans and squash and white wine. Reduce the wine until only a tablespoon remains.
- Add chicken stock and rendered pancetta and cook for 8 minutes to let flavors develop.
- Reduce heat to a simmer and add the cream and whisk in the parmesan cheese until it melts.
- In a small bowl, make a slurry with the cornstarch and remaining chicken stock. Whisk into the sauce and add the sage. Let gently simmer for 5 minutes.
- Remove from heat and cool for 3 minutes. Whisk in the sour cream. Season with salt and pepper.
- Serve with our Farmers Cheese Gnocchi.
Crab Dip
