talkinsnack:

Butternut Squash Gnocchi:

• 1 Large Butternut Squash (1 Pound)
• 2 1/2 Cups of Flour
• 1 Egg
• 1 Teaspoon of Sea Salt
• 1 Teaspoon of Freshly Cracked Black Pepper
• 1 Teaspoon of Freshly Grated Nutmeg

It’s fall time, which means it’s butternut squash time! My fridge at this time of year is usually loaded with butternut squash.  There are so many different dishes you can make with it, and here’s one of my favorite.  

Making fresh gnocchi is pretty easy, but by replacing the potato with butternut squash you’ve got something pretty awesome.  I served my butternut gnocchi with béchamel sauce, as seen on this recipe. You could also serve it with a creamy gorgonzola sauce as seen here. Top either dish off with some parmesan cheese and black pepper.  

Boil a large pot of water.  Peel, cut, and deseed the butternut squash.  Once water is boiling, season water with a good amount of salt and boil the squash till tender. Strain. 

Now you can either puree the cooked squash in a food processor, or use a masher.  Either way, you don’t want any lumps. Place the now mashed butternut squash back into the pot, and cook for about 2 minutes on medium heat to evaporate any liquid.  Let cool.

Once cooled to room temp, place in a mixing bowl along with the flour, and egg. Season with salt, pepper, and nutmeg.  Mix together using your hands.  This will get messy.  

If you feel the dough is still too gooey, add more flour.  Now place your gnocchi dough on a floured surface.  Cut off the amount you want to make.  You can put the rest into a ziplock and into the fridge to make another day.  Should be good for 3 days.  

Role out your dough into a thin strip, and cut about 1 inch pieces out of it.  Can make it smaller if you’d like.  

I have this nifty little tool that if you role a piece of the gnocchi into it leaves ridges in it.  You can also use a fork. But go ahead and leave it rustic if you’d like. 

Cook the gnocchi in boiling salted water for about 1 minute or so.  They cook very fast. Strain, and serve immediately with which ever sauce you’d like. Top off with some black pepper, and grated parmesan. Enjoy!!

Ummm…YUM?!