Join me as I improvise my way around 3 butternut squash pasta recipes that celebrate this special fruit.
๐๐ต๐ฎ๐ฝ๐๐ฒ๐ฟ๐
00:00 – Intro
00:30 – Creamy Butternut Pasta (Sauce)
04:55 – Butternut Gnocchi
10:50 – Pumpkin Tortellini
๐๐ฟ๐ฒ๐ฎ๐บ๐ ๐๐๐๐๐ฒ๐ฟ๐ป๐๐ ๐ฃ๐ฎ๐๐๐ฎ
๐ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ (๐๐ฒ๐ฟ๐๐ฒ๐ ๐ฎ)
– 300 cooked butternut squash / pumpkin
– 50 ml olive oil
– 4 cloves garlic
– 100 ml heavy cream
– 2-3 tablespoons sour cream
– 250g Dried pasta of your choice
– 30g parmesan
– salt & pepper
๐ช ๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. In a pan, heat olive oil gently and add thinly sliced garlic. Cook until lightly golden.
2. In a blender, combine cooked butternut squash, heavy cream, sour cream, garlic-infused oil, and salt. Blend until smooth. Add more cream / water / stock if needed.
3. Cook pasta in heavily salted boiling water to al dente, then reserve some starchy pasta water.
4. Drain pasta, leaving a bit of water, and transfer to a pot over low-medium heat.
5. Ladle in the squash puree and emulsify, using pasta water to achieve desired consistency.
6. Add parmesan off the heat and serve with a crack of black pepper.
๐๐๐๐๐ฒ๐ฟ๐ป๐๐ ๐๐ป๐ผ๐ฐ๐ฐ๐ต๐ถ
๐ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ (๐๐ฒ๐ฟ๐๐ฒ๐ ๐ญ)
– 200g roasted butternut squash
– 150g “00” / ap flour
– 1 egg yolk
– 25g parmesan
– ยฝ tsp nutmeg
– 50g butter
– fresh thyme / sage
– salt
๐ช ๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. Mix flour, parmesan, nutmeg, salt and pumpkin to form a shaggy dough.
2. Form a shaggy dough, create a well, and add an egg yolk.
3. Knead the dough lightly, rest, cut into pieces, roll into logs. Cut and shape into gnocchi.
4. Boil gnocchi in heavily salted water until they float to the surface, then drain.
5. Brown butter in a pan, add the cooked gnocchi to brown in butter and add thyme last.
6. Plate up with a finish of additional parmesan and crunchy thyme sprigs.
๐ฃ๐๐บ๐ฝ๐ธ๐ถ๐ป ๐ง๐ผ๐ฟ๐๐ฒ๐น๐น๐ถ๐ป๐ถ
๐ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ (๐๐ฒ๐ฟ๐๐ฒ๐ ๐ฎ)
– 150g cooked pumpkin
– 3 egg yolks
– 300g “00” / ap flour
– 25g Parmesan
– 250g ricotta
– 1 lemon
– 1 tbsp ghee / butter
– 1 tsp white balsamic vinegar
– 200ml heavy cream
– 30g parmesan
– thyme
– salt
๐ช ๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. Mix pumpkin with egg yolks. Sift flour over counter. Form a well using a small bowl and add wets mixture in.
2. Knead, rest overnight, and roll into thin pasta sheets.
3. Cut squares from the pasta sheet.
4. For the filling, caramelise pumpkin in ghee and add parmesan, ricotta, balsamic, and lemon zest.
5. Pipe filling onto pasta squares, fold into tortellini, sealing edges.
6. Cook tortellini in heavily salted boiling water.
7. Heat heavy cream over gentle heat and reduce to thicken. Melt in parmesan over low heat to desired consistency, seasoning as needed. Add cooked tortellini to sauce to combine. Add herbs to infuse sauce if desired.
8. Plate with a crack of black pepper and enjoy.
18 Comments
๐Which one's your personal favourite? Let me know below! Pulling the gnocchi off felt special, so I'm going with #2. ๐
Bravo re!
Haha love the sound effects
Nice, another masterpiece, chefโค๏ธ๐ค๐๐ฅ
Thank you for your commitment๐ฝ
One of your best videos๐
Where are you from
Are you a vegan
Are you a professional chef, and if so, where
Thank you
Another great recipe! ๐คโค
I can't wait to try it! Great video ๐
How could you eat everything and not let me taste it? โค
Pumpkin pasta with cheese toasts for the next time!
you don't always do pasta, but when you do – it's min 3 different ways
You're amazing friend. Keep going ๐ช
โคโคโค
One of the best of yours!Cant wait try itโค๏ธ
Bravissimo!
ะขHank you for the new treasures, chef, and for the style!
I agree that gnocchi are hard to pull off ๐ I'll try your take though and see what the results are
Mamma Mia๐๐๐