Smoked Squash Gnocchi with Gorgonzola Verde Sauce

Instructions

1. Set smoker to 275F-300F.

2. Cut the squash in half and remove the seeds, score the flesh and season with salt. Cut the zucchini in half, and cut the top off of the head of garlic. Place in the smoker. Let the zucchini and garlic cook about 10-15 minutes and the squash for 45-60 minutes.

3. To make the verde sauce. Remove the zucchini from the smoker and roughly chop. Remove the cloves of garlic from the bulb. Place both in a bowl or large measuring cup and set aside until you are ready to make the sauce.

4. Once the squash is fork tender, remove from the smoker and scoop out the flesh. Mix with the ricotta and spread onto a single layer on a tray to cool.

5. Pour 1 ¼ cup 00 flour onto your work surface and make a well. Place the cooled squash and ricotta in the centre of the well and add the egg yolks. Season with ½ tsp salt, 1 tbsp olive oil and grated parm. Using a fork, slowly fold in the flour. Knead until flour is incorporated and then form into a disk shape. Sprinkle on another ½ cup flour and knead to incorporate. Form into a disk shape again and sprinkle on a ¼ cup of flour and knead until incorporated. Form into a ball and place in a bowl and cover with plastic wrap. Let dough sit at room temperature for 30 minutes.

6. Place a saucepan on the elevated grill rack. Add the butter and let it melt. Remove 3 tbsp of melted butter to make the gnocchi. Add the smoked zucchini and garlic, and the gorgonzola. Mix and then add in the cream. Season with salt and black pepper. Mix until the cheese is melted.

7. Add the fresh basil to a bowl or large measuring cup, grate in the parm. Pour the hot mixture in and blend with an immersion blender. Season with more salt if needed and add in extra Gorgonzola is desired.

8. Finely chop the walnuts.

9. Place a large pot of water on the elevated grill rack and bring to a boil. Once slightly boiling, add salt.

10. Add flour to your work surface. Using a pastry cutter, cut the ball of gnocchi dough in half. Knead and roll into a log, cut in half again. Taking the quarter of the dough, knead and roll out into a log about 1 inch in diameter. Using the same pastry cutter, cut the pieces of gnocchi, about 1 inch wide, and use your hands to shape into an oval shape, or however you like your gnocchi to look. Toss is flour.

11. Once the water is boiling, add the gnocchi to the pot and cook until they float. Place the sage leaves on the flattop with some oil and allow to crisp up, about 30 seconds per side. Remove.

12. Remove the gnocchi from the water with a slotted spoon and place on the flattop. Add 2 tbsp of the reserved butter and drizzle with oil. Allow to cook and crisp up, making sure to turn and get both sides. Place a saucepan on the elevated grill rack and add the rest of the reserved butter. Transfer the gnocchi to the pan and toss to coat. Spoon in the verde sauce until the gnocchi is coated and then cook about 2-3 minutes until sauce is warmed through.

13. Add the gnocchi to your plate and drizzle any extra sauce in the pan on top. Sprinkle on the chopped walnuts, grate on fresh parm, season with black pepper, flake salt, a pinch of fennel pollen and chili flakes to taste. Drizzle some good quality olive oil on top and crush up the crispy sage leaves on top.