How to Make Butternut Squash Gnocchi

If you look at the prices charged for gnocchi in gourmet markets, you'd think it was very precious and difficult to make. But, it is actually very easy to make at home; also, healthy and inexpensive! You can make a gourmet treat for your family for mere pennies!

Gnocchi is a pasta made from flour, egg and a starchy vegetable usually potatoes. There are a few tricks but once you master gnocchi, it will become a favorite meal in your house!

This recipe is for butternut squash gnocchi, all the goodness of butternut squash in a pasta! Your family will love it and children enjoy helping roll the gnocchi!

You do not need the gnocchi board, a fork will do fine but the board is ridiculously inexpensive, so pick one up and try it!

Difficulty: Easy

Instructions

Things You'll Need:

• butternut squash
• salt & white pepper
• all purpose flour
• nutmeg
• parmesan cheese
• olive oil
• gnocchi board

1. 
   squash cooling

   Roast your squash
   
   Cut your squash in half lengthwise and scoop out the seeds. Put the squash cut side down on a greased baking sheet or use parchment paper for an easier cleanup. Bake at 375º until the squash is soft to the touch. The time will vary according to the size of your squash. Turn over and allow to cool.

2. 
   drain & squeeze squash

   Remove excess liquid
   
   Scoop the cooked squash into a tea towel and allow to drain into a bowl. There is a lot of water in the squash, try to squeeze out as much as you can. You can do this a day ahead and drain the squash in the fridge over night. I drained over a cup of liquid from this squash!

3. 
   weigh squash

   Weigh ingredients
   
   Typically gnocchi is 1 part potato to 1/2 part flour by weight. But this butternut squash proved to be so moist, I found myself adding a lot more flour than I would with potatoes. I started with about 1 pound of drained squash from a rather large 12" butternut squash.

4. 

   Mix ingredients
   
   Make a well of your flour and add salt, nutmeg, white pepper and freshly grated parmesan cheese. Do not add too much nutmeg, it could overpower the pasta, the flavor of this gnocchi is subtle, kids will never guess it has squash, if you don't tell them! Add squash and mix with fingertips, then add egg. Add more flour until you get a soft dough, do not over mix or add too much flour -just enough to make it stop sticking. You want to be able to knead it with the palms of your hands for five minutes until dough is a smooth consistency.

5. 

   Rest the dough
   
   Form dough into a loaf shape and allow to rest for about 5 - 10 minutes. This allows the flour to absorb the liquid. Cut the loaf into smaller pieces and roll each piece out into long snakes about finger thick. Dust with flour and cut into pieces about a half inch thick. Use a the gnocchi board or the back side of a fork and push dough over edges (tines) with your thumb. The dough will curl and have ridges on outside to hold sauce.

6. 

   Dry gnocchi
   
   Set gnocchi on a tea towel to dry for 30 minutes. You may also set a cookie sheet of gnocchi into the freezer until solid and then put into bags to store frozen.
   
   Cook Gnocchi
   
   Drop gnocchi into boiling salted water. When gnocchi rises to the top it is nearly done. I have seen recipes where the time after rising is 5 seconds to 1 full minute. Obviously this is a flexible step. I cook a few pieces and try to determine the best time according to my tastes. For this recipe, I found 15 seconds worked well.
   
   Serve Gnocchi with a sauce
   
   You can be as simple as fresh herbs and olive oil, or a sausage cream sauce, I made a sauce with wild mushrooms, Pinot Grigio and olive oil. I found the earthy flavors suited the squash. Dust with fresh grated parmesan and enjoy!

Tips & Warnings

• the more water you squeeze from the squash the better the flavor and texture.
• use the best ingredients, there are so few you can splurge
• do not over cook or you will get a smooshy mess ;-)

Resources

• Gnocchi video
• Gnocchi board

[deepthinkin]

on 11/8/2009 What a great winter recipe! I've made potato gnocci in the past but never used squash...sounds delightful. Thanks for sharing your how-to and tips!