Butternut Squash Gnocchi Recipe
Recipe Description:
Gnocchi is a dense, dumpling-type pasta, typically made with only potatoes and flour. This version is a fall-flavored pasta with a hint of sugar cookie if you can imagine that!
Recipe
Instructions:
Cut the squash in half, scrape out the seeds and roast at 400 degrees for 50 minutes. Let cool and puree in blender or food processor. Spread evenly on two half-sheet pans and let cool to room temperature. Transfer to mixing bowl, season to taste with salt and pepper, add almond extract if desired and mix in the flour with dough hook for 3 minutes. The dough should be very tender and smooth and slightly sticky. Divide into 12 pieces, using extra flour roll each portion of dough into a ½-inch thick snake. Using a dough scraper, cut the snake into ½-inch pieces. Continue rolling and cutting with each piece, as you work, arrange the gnocchi in a single layer on a silpat-lined baking sheet. Let dry for up to 2 hours. Freeze flat and transfer to a container or bag once frozen, keeps in freezer for 3 months.
To cook gnocchi, boil a large pot of water, add gnocchi (frozen is fine). Continue to cook until they float to the surface. in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Toss in a simple sauce and top with parmesan cheese. I like a brown-butter crispy-sage sauce or a really thin white sauce made with real cream and a strong cheese.
Comments and Reviews