Wednesday, October 24, 2012

Butternut Squash Gnocchi

Ok, so this one isn’t quite pumpkin, but its delicious friend, butternut squash. One of my favorites during the cooler months is butternut soup. I ran across this recipe for butternut squash gnocchi and I thought I’d try my hand at gnocchi again (first time was a pretty big fail as I was in high school and hardly ever baked/cooked). I am pretty pleased at how these ended up tasting, not so much with how they ended up looking haha! They are not the loveliest of gnocchi but they still tasted delicious. The problem was that my dough ended up being really sticky and nearly impossible to roll out cleanly. Perhaps I could have dried out the butternut squash, but I’m not sure how I would have done that. Here’s the finished product:

Butternut Squash Gnocchi (from Eat, Live, Run)

1 lg butternut squash (about 2.5-3 lbs)
2 ¼ c flour
½ t salt (I used truffle infused salt)
1 egg, lightly beaten
½ stick salted butter
Freshly grated Parmesan

Preheat to 400F. Peel and slice squash and roast on a lined baking sheet for 30-40 minutes or until very tender. Remove and let cool.

Once cool, puree squash in a blender or food processor and then transfer to a large bowl. Add flour, egg and salt. Mix until dough forms and kneed on heavily floured surface until smooth.

Brown butter. Set aside and let cool.

Bring a large pot of water with salt to boil.

Divide the gnocchi dough in half and roll half into a large, thin rope. Cut the rope into 1 inch pieces. Once the water is boiling, drop the gnocchi into the pot. Boil until they float. Once the first half of dough is finished, pour out the water and boil a fresh pot of water. Do the same with the second half of the gnocchi dough. Once all the gnocchi is cooked, put in a bowl and pour the browned butter over the gnocchi. Top with a cup of Parmesan cheese. Toss to mix.

*The original recipe calls for you to fry fresh sage leaves, but I couldn’t seem to fry them without blackening them and they added no taste so I left them out.

Serve with more freshly grated Parmesan and fresh ground pepper.

Enjoy the flavors of the season!

1 comment:

  1. I made this for grandma and grandpa once! Grandma didn't like it...haha gnocchi is hard to make but I thought it was yummy- looks good!