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1124 San Julian St City Market South,

Los Angeles, CA 90015-4438

Honey and squash gnocchi, aged Balsamic Vinegar of Modena PGI, pumpkin seeds, brown butter and sage

  • For Gnocchi: 1 kg of honey nut squash puree (roast the squash and puree, spread the puree on a sheet tray and put in pre heated 225 F oven to dry for 30-40 minutes).

  • 350 g 00 flour, 100 g Parmigiano Reggiano, 2 whole eggs, 10 g salt, ¼ grate nutmeg

  • For the souse: 4 table spoon non salted butter, 12 sage leaves, 1 cap of Parmigiano Reggiano cheese, ½ cup of toasted pumpkin seeds, Balsamic Vinegar of Modena PGI to taste



Mix together gnocchi ingredients, let it rest for at least 30 minutes or over night. Put the mix into a piping bag with a wide tip. Pipe directly on to boiling salted water. When the gnocchi float, transfer in a pan with brown butter and sage (toss butter and sage into a warm pan until the butter browns). Toss with the ½ cup of Parmigiano Reggiano cheese. Plate and spring with more grated Parmigiano Reggiano Cheese, garnish with the pumpkin seeds and drizzled with Balsamic Vinegar of Modena PGI.

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