This gnocchi is so amazing. Like really really delicious. Like my family and I can’t wait to make this again and again. Making homemade gnocchi was a bit more labour intensive but I can see that it will get easier each time I make it. One squash made enough gnocchi for a four person meal.
“The key to making light, fluffy gnocchi is to drive off as much of the moisture from the butternut squash as possible during roasting and cooling and to incorporate as little flour into the dough as possible. The dough should be smooth but still fairly soft and sticky. Keep your hands, work surface, tools, and dough lightly floured as you work but avoid adding excess flour.”
Here’s what I did:
Butternut Squash Gnocchi
- 1 large Butternut Squash, seeded
- Course Salt
- Cracked Pepper
- All Purpose Flour, plus more for dusting
- Preheat the oven to 400 F. Place the butternut squash cut side down on a baking tray lined with parchment paper and roast for about 30 minutes. Turn over and roast another 45 minutes, or until very tender. Let rest for about 15 minutes, or until just cool enough to handle. Peel and puree in food processor.
- Working with one half at a time, scrape squash from it’s peel and put in a food processor with the dough blade in place. Season with salt and pepper and process briefly. Add enough flour (1 cup? and then smaller subsequent additions) to make a sticky dough come together.
- Transfer to a heavily floured covered work surface and knead briefly until smooth. You still want the dough to be sticky but easy to manage and dusted well with flour. Cut the dough into workable portions, perhaps eighths. Roll one portion of dough into a 1/2 inch thick rope and sprinkle lightly with flour whenever it gets too sticky. Cut the rope into 1/2 inch pieces. Roll one side of each piece of dough against the back of the tines of a fork, pressing the other side lightly with your thumb as you roll. Make more gnocchi with the remaining dough in the same manner. As you work, arrange the gnocchi in a single layer on lightly floured parchment-lined baking trays. Let dry for up to 2 hours or cook when finished rolling out all the dough.
- Cook the gnocchi in 4 or 5 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Remove the gnocchi from the pot using a slotted spoon.
- Serve the gnocchi tossed with plain butter, browned butter or browned butter with sage or home made pasta sauce.