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
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 1/2 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.
Acorn Squash, Sage and Pancetta Cream Sauce:
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.