November 4, 2009

Butternut Gnocchi

  • Ingredients 
  • 1 small butternut squash, halved lengthwise and seeded
  • 3/4 lb Yukon Gold potatoes
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated Parmesan 
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper (or any pepper 
  • Pinch of nutmeg
  • 3/4 cup all-purpose flour plus additional for dusting

Preheat oven to 500
Cut the squash in two and place on lightly oiled baking pan. Throw the potatoes in there with the halves and put them in preheated oven for 25 min or until tender. Take out the squash and leave the potatoes on the pan and put the pan back into the oven.

Remove the squash from the skin and put in to largish bowl. When the potatoes are done remove the skins by slicing in half and just peeling them off. Add the potatoes to the squash and mash as best as you can, then put them into the vegetable mill.

Put the mix through the mill twice or until you make a Puree. Add the spices and the egg mix well and begin adding flour. At first the mix will look like this,

Keep adding flour and mixing eventually you should get something that looks like this,

Section the dough out into balls about the size of a racquetballs,

Start kneading each section, you want each one to be fairly tough. While you are kneading keep the bowl that you had the original dough in and put about one and a half cups of flour in it.

When the dough becomes sticky just throw it in the flour and keep going your going to want to get it fairly tough, the tougher it is the better it will taste. Ok then, put finished product on a floured surface and start rolling it out into coil, like you did in art class. Then cut them with a fork into sections that look like this,

Press the fork into the pieces and place about three dough balls worth of gnocchi in a boiling pot of water. Make sure to add about a tablespoon of olive oil to the pot to keep the gnocchi from sticking to one another.

When they come to the top, fish them out, plate with whatever spice you want and I would recommend a tomato gravy. This will take you about two and a half hours, so get a cheap bottle of wine for sustenance and just be patient.

Finished product should look something like this, depending on how much butternut you put in it will either be more or less orange.

1 comment:

David said...

So... I'm thinking sometime in a few weeks we make all these. Invite over some people, and have an Awkward Haiku event