Monday, November 9, 2009

Butternut Squash Gnocchi

Nothing says comfort like an enormous bowl of squash, butter and cheese.

Eat Rating: Delicious.
Difficulty: Medium. Be careful not to add too much flour or overknead. You want it to be light and airy, not thick and chewy.

Adapted from Apples and Butter

1 butternut squash, about 2 lbs
1 tbsp olive oil
1/2 tsp nutmeg
2 - 3 cups of flour
3 tbsp butter
2 tbsp parmesan cheese

Preheat the oven to 400 degrees. Peel the butternut squash, cut in half and scoop out the seeds and membrane. Cut into 1 inch chunks, toss in olive oil and then place on a baking tray. Bake the squash for about 30 minutes, turning the pieces or tossing after about 15 minutes, or until the squash is easily pierced with a fork.

Remove from the oven and allow to cool. (This step can be done a day or several hours ahead of time)

Place the cooked butternut squash in a bowl and mash until you have a thick puree. Add in the nutmeg and stir until thoroughly mixed in. Gradually add in the flour, 1/2 cup at a time, until the squash forms into a thick dough.

Flour a cutting board or the countertop and turn your dough out onto it. Divide into four pieces, then roll each piece into a long, thin cylinder. Use a knife to cut the strand into 1 inch pieces.

Bring a large pot of water to boil. Drop the gnocchi into the pot of water. The gnocchi should drop to the bottom. When they are finished, they will float to the top.

While the gnocchi is cooking, melt the butter in another small saucepan. Once it's melted, remove from heat.

After gnocchi floats, remove from the water using a slotted spoon. Toss with butter and parmesan cheese. Serve immediately.

Any uncooked gnocchi can be frozen for up to a month.

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