These little pillows of squash are blank slates for sauce creativity.
Mixing the dough is messy, but don’t be intimidated! The extra work will reward you, and you can freeze the gnocchi for use at anytime!
Two sauce recipes follow; blueberry+garlic+rosemary and ginger+black pepper+arugula
More sauce ideas; butter+sage+prosciutto. Lemon+butter+thyme.
Prep Time20 minsCook Time7 minsTotal Time27 mins
INGREDIENTS
1 Large butternut squash, seeded and roasted
2 cups Flour
½ tbsp Fresh ground nutmegOr pepper can be substituted
¼ tbsp Allspice Or cinnamon can be substituted
Salt and pepper
DIRECTIONS
1Peel away the skin of the roasted squash and mash in a large bowl.
2Place the mashed squash on a well floured surface. Slightly flatten and shake 1 cup of flour into squash. Add nutmeg, allspice and a pinch of salt and pepper. To mixture.
Add flour as you work the squash into a dough. More flour can be added if needed, but careful to not overwork the dough or make it to starchy. The dough needs to be firm enough to roll out and cut gnocchi.
3Working in very small sections of dough, roll out into a long rope shape.
Cut the rope into small 1/2 pieces.
4Place pieces on floured parchment paper.
To save gnocchi for later, freeze in single layer and then keep in large ziploc bag.
To make gnocchi
5In large pot, bring 8 cups of water to a boil with a generous heaping of salt.
Drop gnocchi in boiling water.
Gnocchi will raise to the surface when done.
6While gnocchi is cooking, assemble your sauce.
Blueberry+garlic+rosemary butternut squash gnocchi
7In a skillet, heat 3 tbsp of butter. Add 1/4 cup of blueberries, 2 tsp of rosemary (fresh or dried), 1 garlic clove crushed. Sauté until blueberries are soft. Add gnocchi and a couple tbsp of pasta water. Sauté gnocchi, browning the pieces slightly.
Ginger+black pepper+arugula butternut squash gnocchi
8In a skillet, heat 3 tbsp butter. Add cooked gnocchi with 2 tbsp of pasta water. Sauté gnocchi, browning the pieces. Add to gnocchi 1/4 tsp black pepper, 1/4 tsp fresh zested ginger and a handful of fresh arugula. Sauté briefly to combine.
Ingredients
1 Large butternut squash, seeded and roasted
2 cups Flour
½ tbsp Fresh ground nutmegOr pepper can be substituted
¼ tbsp Allspice Or cinnamon can be substituted
Salt and pepper
Directions
1Peel away the skin of the roasted squash and mash in a large bowl.
2Place the mashed squash on a well floured surface. Slightly flatten and shake 1 cup of flour into squash. Add nutmeg, allspice and a pinch of salt and pepper. To mixture.
Add flour as you work the squash into a dough. More flour can be added if needed, but careful to not overwork the dough or make it to starchy. The dough needs to be firm enough to roll out and cut gnocchi.
3Working in very small sections of dough, roll out into a long rope shape.
Cut the rope into small 1/2 pieces.
4Place pieces on floured parchment paper.
To save gnocchi for later, freeze in single layer and then keep in large ziploc bag.
To make gnocchi
5In large pot, bring 8 cups of water to a boil with a generous heaping of salt.
Drop gnocchi in boiling water.
Gnocchi will raise to the surface when done.
6While gnocchi is cooking, assemble your sauce.
Blueberry+garlic+rosemary butternut squash gnocchi
7In a skillet, heat 3 tbsp of butter. Add 1/4 cup of blueberries, 2 tsp of rosemary (fresh or dried), 1 garlic clove crushed. Sauté until blueberries are soft. Add gnocchi and a couple tbsp of pasta water. Sauté gnocchi, browning the pieces slightly.
Ginger+black pepper+arugula butternut squash gnocchi
8In a skillet, heat 3 tbsp butter. Add cooked gnocchi with 2 tbsp of pasta water. Sauté gnocchi, browning the pieces. Add to gnocchi 1/4 tsp black pepper, 1/4 tsp fresh zested ginger and a handful of fresh arugula. Sauté briefly to combine.
Fish Food
