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.
Peel away the skin of the roasted squash and mash in a large bowl.
Place 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.
Working in very small sections of dough, roll out into a long rope shape.
Cut the rope into small 1/2 pieces.
Place pieces on floured parchment paper.
To save gnocchi for later, freeze in single layer and then keep in large ziploc bag.
In 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.
While gnocchi is cooking, assemble your sauce.
In 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.
In 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.
0 servings