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–+ servings

Butternut Squash Dumplings with Rosemary Ricotta Sauce

5 from 1 review
These light and fluffy butternut squash dumplings are perfectly paired with the creamiest, dreamiest, and easiest ricotta sauce. You can make them together or separately, but either way, you'll be in for a perfect fall meal.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings

Equipment

Ingredients

For the butternut squash dumplings
  • 1/2 large (350g) butternut squash
  • 1 large egg
  • 2 1/2 cups (350g) all-purpose flour
  • 2/3 cup (80g) all-purpose flour, for dusting and rolling
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 4 sprigs fresh thyme, stems removed
For the rosemary ricotta sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 sprigs fresh rosemary, stems removed
  • 1 cup whole milk ricotta
  • 1 cup freshly grated parmesan, plus more for serving
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, for zesting
  • Diamond Crystal kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions 

For the butternut squash dumplings
  1. Preheat the oven to 425°F.
  2. Place half of the butternut squash cut-side down on a baking sheet and roast for 20-25 minutes, or until fork tender. Let cool slightly, then transfer to a cutting board, remove the skin and mash until smooth.
  3. Make a small well in the middle of the squash and crack in 1 egg. With a fork, work concentrically from the outside in, whisking the egg with the butternut squash until combined.
  4. In two batches, add 350 grams of all-purpose flour and continue to mix. Add 1/2 teaspoon of kosher salt, 1/2 teaspoon of pepper and the leaves from 4 thyme sprigs. Mix until a very soft dough, slightly sticky dough forms. Switch to your hands once it begins to come together.
  5. Transfer the dough to a floured surface and knead for 1-2 minutes, using the extra flour you have for dusting. Knead for just enough time to bring the dough into a smooth ball, but not too much that it becomes tough. You want this dough to be hard to work with.
  6. Dust off any excess flour and let the dough rest for 20 minutes.
  7. Divide the dough into 8 equal pieces. Roll each piece into a rope, then cut the dough into roughly 1-inch dumplings (they don’t need to be perfect - think rustic gnocchi vibes).
  8. Use a floured finger to gently press down the center of each dumpling, creating little wells for the sauce to puddle into. Set aside.
  9. Bring a large pot of salted water to a boil and cook the dumplings in batches. Once they float to the top, use a slotted spoon to skim them off the top of the water and continue with the next batch.
  10. When all the dumplings are cooked, reserve 1 cup of pasta water, then drain.
For the ricotta sauce
  1. Place the pot back over medium-low heat and add 1 tablespoon of olive oil. Add the leaves from 2 rosemary sprigs, they should sizzle when they hit the pan. Cook for 1-2 minutes, or until darkened and crispy. Remove and set aside.
  2. In a medium bowl, whisk together 1 cup of ricotta, 1 cup of parmesan, 1/4 teaspoon of red pepper flakes, lemon zest to taste and the fried rosemary leaves. Mix everything together with a spoon, crunching the rosemary into small pieces. Season with salt and black pepper as needed.
  3. Add the ricotta mixture to the pot and reduce the heat to low. Pour in about 3/4 cup of the reserved pasta water and stir until it becomes a smooth, creamy sauce.
  4. Add the butternut squash dumplings and stir for 2-3 minutes, until the sauce coats the dumplings and thickens slightly. Only add more pasta water if needed.
  5. To serve, scoop the dumplings onto plates and top with more freshly grated parmesan and fresh cracked black pepper. Serve warm!
Serving: 1 plateCalories: 324kcalCarbohydrates: 45gProtein: 13gFat: 9g