Butternut Squash Gnocchi

Changes I made:


  • Used a different type of squash

  • Adjusted the process for mixing the dough, just slightly

  • Dropped sage in the pan frying stage

  • Added too much of my own pesto (sorry about the photo)

  • Served with kale



Source: Food & Wine | Serves: 4 | Time: 1hr


Ingredients

2-3 cups butternut #squash, cubed

1 tbsp EVO, plus 2 tbsp for coating

1 tbsp fresh sage leaves, minced, plus more for infusing oil, if desired

1/2 tsp sea salt

1/8 tsp nutmeg

Dash of cayenne pepper

3/4 to 1 cup buckwheat flour

Brown rice flour for rolling and dusting

4 servings of pesto (I used a kale version, but I seriously have options, scroll down for more)

1 cup cherry #tomatoes, halved or quartered


Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone mat. Toss squash in EVO. Then evenly spread them out on the baking sheet. Pop it in the oven for 20-30 min.


Remove the squash from the oven and mash it into a thick puree. Measure out 1 cup of the puree into a large mixing bowl. Save extra for recipes down the line. See waffles later this weekend.w


Add minced sage, spices and 1 tablespoon ghee/oil. Mix to combine. Add 3/4 cup of flour and mix to incorporate. The dough should still be too sticky to knead but not too wet. If it seems very wet, add another 1/4 cup of flour, but no more after that.


Generously dust your working surface with brown rice flour and scoop the dough onto the surface using a spoon. Dust the top of the dough with more brown rice flour to lightly cover its entire surface. Flour your hands and gently roll the dough in the flour, shaping it into a ball. The dough will be very soft, but it should no longer be sticky.


Flouring the blade of a knife in between each cut, slice the ball into 4 equal parts. Gently roll each part into a 1/2-inch-thick rope. Slice into 1-inch-long pieces. Turn the pieces on the cutting surface to cover the freshly cut sides with flour. Gently press down on each piece with a floured fork to create the traditional grooved impression. Transfer the finished gnocchi onto a floured plate or baking sheet.


Bring water to boil in a pot with a steamer basket on top. Make sure that the water doesn’t touch the basket. Place gnocchi into the basket in batches. Lower heat to simmer, cover and steam each batch for 7 minutes.


Meanwhile, in a large pan over medium-low heat, gently warm 2 tablespoons oil with a few fresh sage leaves, if desired. I skipped the sage leaves since I used pesto.


Remove gnocchi from the basket and add them to the pan with the oil and tomatoes. Toss the gnocchi and tomatoes to coat with pesto, letting them absorb the flavor for a couple minutes.


Divide among four plates. Eat as is, or add a side of sauteed kale like I did. Enjoy!


Alternative Pestos


  • Another Kale option

  • Red Bell Pepper (lazy version, time consuming version made lazy by buying roasted red bell peppers instead of roasting them myself)

  • Avocado (If you want something creamier)

  • Carrot (Could go well, but who wants to do root vegetable on root vegetable?)

  • Zucchini (I wouldn't recommend for this recipe, more of a summery flavor)

  • Beet (Definitely an acquired taste, I might try with regular potato gnocchi)

  • Cashew (I wouldn't recommend for this recipe, more of an acquired taste)



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