Tuesday, September 30, 2008

Butternut Squash Gnocchi

The last time I made a gnocchi dish, I used store-bought gnocchi and said that I probably wouldn't be making it from scratch until I purchased a gnocchi board. Well, I still have yet to get the board, but I could not resist the recipe for homemade butternut squash gnocchi in this month's Sunset Magazine. I love the idea of replacing the potatoes traditionally used in gnocchi with different flavors and butternut squash is one of those delicious fall flavors that I'm seeing everywhere right now and am loving using in my own dishes. Coming soon, butternut squash soup with sage.

Butternut Squash Gnocchi
Adapted from Sunset Magazine October 2008
Serves 4 (Sunset says 8, but three of us finished off most of this)

1 butternut squash 2 -3 pounds
2 t salt
1 t pepper
1/2 t nutmeg
3 1/2 cups flour
3 T butter
1/2 parmesan
additional nutmeg and pepper for serving

Use a fork to poke holes in the butternut squash and microwave on high for 20 minutes (Sunset said 10 and this was definitely not enough for mine). When you cut the squash in half lengthwise after microwaving, remove the seeds and discard. You should be able to scrape out the flesh easily with a fork or spoon. If it is not tender enough, return the squash to the microwave and cook on high for a few more minutes at a time. Place 2 cups of butternut squash into a bowl with the salt, pepper and nutmeg and mix well. Add flour, 1 cup at a time, until it turns into a dough. Turn the dough out onto a flour surface and kneed, adding flour as necessary if too sticky. Cut the dough into four sections and roll out into ropes as shown below. Cut these ropes into small gnocchi pieces. Bring a large pot of water to a boil and salt liberally. Add gnocchi and cook for 5 - 6 minutes. Remove straight from the pot to a serving bowl with a slotted spoon. Toss gnocchi with butter and parmesan and add more seasoning to taste. Enjoy!


9 comments:

Parker said...

Very unique, must have lots of good flavors. Beautiful photos on your blog.

Michele said...

I seldom eat gnocchi. Only because I feel thatthe potatoes make it too heavy of a food. I'm excited to see you make it with butternut squash. I bet that the texture is much lighter.
If I ever get the nerve to make homemade gnocchi I will be trying this recipe!

Susan said...

I'm so happy you posted this- I have to make them- I keep saying I will and I haven't. My Grandmother always made her gnocchi from butternut squash- they were light and sooooooo full of flavor. I love them with my homemade sauce!
Thanks again for the nudge!

Meg said...

This is awesome! Gnocchi is the best, but even better with butternut squash.

ttfn300 said...

ooh my, this looks awesome. I guess you know I have a butternut squash sitting in my kitchen, too!

JennDZ - The Leftover Queen said...

I am so snagging this recipe! I love squash anything and who can say no to gnocchi????

Sam said...

Sounds delicious and a great change from potato.

HangryPants said...

Yum! Plus the butternut squash makes it healthier! Do you read Jenn at Eatingbender's blog? You should send this to her because she is having a contest with a butternut squash recipe this week.

Alissa said...

truly... this represents two of my very favorite things... butternut squash and gnocchi. drool.