Things You'll Need:
- mashed potato
- mashed butternut squash
- flour
- olive oil
- butter
- sage
- garlic
- grated Romano cheese
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Step 1
In a large bowl combine (2) cups of mashed potatoes with (1) cup of mashed
squash. These ingredients should be cold as leftovers coming from the refrigerator. Whip them together with a fork. Add (1) egg and mix completely into the batter. -
Step 2
Start adding flour about 1/4 cup at a time and fully incorporate before adding the next installment of flour. Continue this process until a dough has formed which is no longer wet or sticky.
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Step 3
Remove dough in about 1/2 cup lump and roll on a floured board into a rope which is as thick as your thumb. Cut off individual Gnocchi with the side of a fork about 3/4 inches long, roll to close the ends and then press with back of a fork to create with the tines grooves to help hold sauce. Remove each Gnocchi to a cookie sheet. Continue this process until all the dough has been used then refrigerate the Gnocchi right on the cookie sheet for at least an hour prior to cooking.
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Step 4
When you are ready to prepare dinner, place a large pot of salted water to boil. In another large pot place 1 ounce of olive oil and a couple cloves of garlic chopped into small pieces and simmer. When the garlic is golden add 1/4 pound of butter, 1 teaspoon of ground sage, salt and pepper and 1/4 cup of grated Romano cheese. When the butter is melted turn off the heat as you do not want to burn the butter and cover.
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Step 5
With the sauce sitting, look to see if your water is boiling if so start adding Gnocchi about 20 or so at a time to the boiling water. When the Gnocchi rise to the surface cook them about 1 minute more then remove with slotted spoon and add to the sauce pot and stir with a spoon to coat. Continue until all the Gnocchi are cooked and in the sauce pot.
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Step 6
Remove the Gnocchi by serving into each plate, cover with grated Romano cheese and chopped fresh parsley.
Comments
tikrit01 said
on 11/10/2008 Sounds really good! 5 stars!