Roasted Pumpkin & Ricotta Gnudi

Our Roasted Pumpkin & Ricotta Gnudi is a rustic pasta dish new to the Glasshouse Bistro dining room menu.  It has garnered a lot of discussion so we thought we would share a little of the dish's history.

First of all, on a snowy, cold, Edmonton day, gnudi is an ideal comfort food.

The difference between our summer gnocchi and that gnudi contains less flour and it depends more on the other ingredients in the dough to provide the right texture. The addition of squash to basic gnudi dough hails from the city of Lucca, Italy.

The ricotta and pureed pumpkin creates a subtle flavor profile that can be dressed up with the sautéed mushrooms and kale. We then add a drizzle of Evoolution's Sage and Roasted Mushroom olive oil. It adds a perfect herbaceous flavour and long-lasting mouthfeel. Finally, the pecorino cheese adds a nutty & salty flavour.

We asked Julia what made her choose this dish to add to our menu. She said her mother Kazimiera would make it all the time at home in Poland. Growing up she called them "lazy noodles" and they typically finished theirs with parmesan cheese and beef.

Come in and enjoy!