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gnocchi

In technique on October 20, 2009 at 1:24 pm

what a happy coincidence that the day after i got a butternut squash in the box (much like an acorn squash, i have no idea what to do with a butternut squash), i came across this butternut squash gnocchi and white wine butter sauce recipe. with a few changes and adaptations, the end result was a truly decadent and delicious dinner.

(seen here with a mushroom sauce and side salad with balsamic vinaigrette)

gnocchidinner

you start the recipe by roasting your peeled, seeded and cubed butternut squash. the recipe called for “one squash,” and i decided that mine was an extra small,

gnocchisquash

so i added a chopped potato, too, (if you’re making this recipe, you need about four cups of cubed vegetable total) and about five cloves of garlic because… well, why the heck not?

gnocchipan

salt and a drizzle of olive oil before throwing into the oven for about 35 minutes or until very tender. the recipe called for 1/2 a teaspoon of nutmeg, too, but i used 1/2 a teaspoon of dried rosemary instead.

when the squash comes out of the oven, toss it in a food processor (or mini-chopper!) and blend until very smooth.

gnocchiblender

while i generally like chunky textures, in the case of gnocchi, smoother is better!

gnocchimashed

to your mash, add two cups of flour (i used one of white and one of whole wheat), grated parmesan (recipe called for one cup, but it was so salty and the mash was already salty… i used 1/2 a cup) and two egg yolks (yolks only! separate them over another bowl in case you make a mistake, and beat them a little, too, before adding).

gnocchibatter

it doesn’t look like much yet, but as you mix, you’ll see the dough come together.

gnocchidough

turn it out on a floured surface, and with floured hands, kneed the dough a little, adding more flour if it gets too sticky. try not to over-work the dough (or handle it more than necessary) because i assume that would make your gnocchi tough.

gnocchidough1

now you want to break off chunks and roll them into one-inch logs.

gnocchiroll

with a floured knife, cut the log in about half-inch pieces. then with lightly floured hands, i shaped the gnocchi a little more. traditionally this is rustic dish, though, so don’t worry about being perfect.

gnocchicut

the ones i didn’t gobble up for dinner immediately, i froze on a baking sheet, then packed in a freezer bag. the recipe promised they’d keep frozen for three months. i don’t think i’ll wait that long!

gnocchimade

to cook gnocchi, toss them into boiling water. they’re done when they float to the surface, about 2 minutes depending on size and number in the pot.

gnocchiboil

because of the very deep, complex flavor of these gnocchi, i liked the suggestion of a simple butter and wine sauce.

i melted about a tablespoon of butter in a pan and added a splash of white wine.

when the gnocchi were done, i added them to the sauce and made sure they were well coated!

gnocchidone

although it is a little time-consuming, this is a simple recipe that i will definitely try again. now that i know the proportions, i can make all different kinds of flavors – pumpkin, spinach, carrot? and what about a sweet gnocchi…

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  1. I made risotto with my butternut squash…it was not a hit at my house :( I’ll try your recipe next time for the gnocchi – looks and sounds just great!!

  2. […] Which is what we’ve been having a lot of.  I digress.  I consulted my two kitchen heroes:  Anna and Martha.  The result was […]

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