Tuesday, October 21, 2008
butternut squash gnocchi
Kenny allowed me to channel my inner Italian once more. I was really intimidated to make gnocchi, but also excited since it's definitely a step up from my usual cooking repertoire. This recipe was adapted from Italian Cooking & Living.
1 butternut squash, peeled and seeds removed, cubed
2 tsp extra virgin olive oil
2 cups all-purpose flour, plus extra for flouring counter and hands
1 cup parmesan cheese
2 egg yolks
1/2 tsp ground nutmeg
White wine butter sauce:
4 Tbsp butter
1 sprig rosemary
2 Tbsp chardonnay
salt & pepper
Preheat the oven to 350. Place the squash on a baking sheet, drizzle with the olive oil, and season with salt. Roast in the oven for about 35 minutes, turning once. Remove from the oven and set aside to cool. Transfer to a food processor and pulse. (*Note- The squash can be roasted a day or two in advance.)
In a bowl, combine the squash puree, flour, cheese, egg yolks and nutmeg and mix to form a uniform dough. Knead the dough and form into a ball. Rip a hunk of dough off the ball and roll it piece into a 1-inch thick rope. Replenishing the flour on your board and hands when necesary, continue to form ropes until you have used up the dough ball. Using a knife, cut each rope into 1-inch pieces.
Meanwhile, bring a pot of water to a boil.
Next, melt the butter in a pan over medium heat. Add the rosemary and wine, cook until the wine has boiled off, but do not allow the sauce to brown.
When the water is at a rolling boiling, add the gnocchi and boil until the gnocchi rise to the surface, about 3 minutes. Remove the gnocchi using a slotted spoon, holding them over the pot until they have thoroughly drained (you may have to do this in batches), then add them to the butter sauce. Season with salt and pepper and toss to coat with the sauce. Garnish with a bit more cheese and serve.
This makes enough gnocchi for 4 servings. Uncooked gnocchi will keep frozen for 3 months.