These little butternut squash gnocchi are ever so slightly sweet. Dress the dumplings with melted butter and parmesan cheese to add a rich flavor.
Time: 1 hour
1 butternut squash (about 2 lbs.)
About 1/2 tsp. salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
3 to 3 1/2 cups flour, plus more for shaping
3 tablespoons butter, melted
1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper
How to Make It
With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
I liked it, but found the accompanying butter "sauce" to be too light for the gnocchi. Would prefer a more substantial sauce, I think. Made it as the recipe stated the first time, but the second time, I used a canned organic butternut squash puree--the fresh butternut didn't seem to make much of a difference as the second attempt was just as good as the first, and way eaiser. I also added sage to the butter sauce second time around. I think the next time I'll try canned pumpkin puree for a pumpkin version.
I loved this recipe! So much so that I've shared it with lots of people already. I made it with a large squash so I have enough left over cooked squash for 2 more batches. I thought that it was extremely easy to make, which surprised me. The only thing I did differently is bake the squash because I don't have good success with the microwave. I also would like to try it with some different sauces. The butter was very nice but my husband wanted a more classic pasta sauce.
I loved this. I used a Swiss Sbrinz instead of parmesan. It was delicious. I'll be introducing the family to it for Thanksgiving. Easy way to sneak a few veggies into the kids food. They thought it was mac and cheese.
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