Friday, December 11, 2009

Roasted Butternut Squash Gnocchi

Roasted 1/2 a squash (1.5 hours) and 2 potatoes (1 hour) in the skin with no seasoning at 375F
Once cool enough to handle, peeled and pushed potato through a food mill (or through a sieve or ricer)
Scooped out the flesh of the squash into the same bowl with potato
Replaced 1/3 of standard gnocchi recipe's potato measurement with the squash
flour, 1 beaten egg, parmesan, nutmeg and salt were added and kneaded into a dough (adding flour as necessary considering the squash will make the dough a bit limp)
Once kneaded to a pliable dough, rolled out into a fairly thin log on a floured work surface and cut 1 in. pieces.
Tossed those pieces into a bowl of flour to coat evenly.
Boiled in salted water 3-4 minutes.

The rest is up to you.
To test out my recipe, I browned butter over medium heat and added a few whole leaves of sage to crisp them up. Added salt and pepper. Tossed a few gnocchi in the pan. It faired pretty well. Actually, it fared pretty well.

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