Wednesday, October 19, 2011

Butternut Squash Gnocchi

1 large butternut squash
1 cup finely grated Parmesan cheese
2 cups of flour, more as needed
1 egg
1 teaspoon of nutmeg
1/2 teaspoon of kosher salt

Sauce: butter, thyme or sage, poppy seeds

Peel squash, cut into small cubes, cook in a pan of 1/8 inch water for about an hour at 425.

Let it cool well, then add in all of the other ingredients, mix together and add extra flour to bring dough together - should be sticky but able to roll into logs.  Roll on floured surface, cut logs up into slices, then drop into boiling water.  Gnocchi are done when they float.  Toss with browned butter sauce - brown the butter in a pan on medium/high heat, add thyme leaves (or sage) for flavor, then remove.  Poppy seeds optional.  

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