Butternut Squash Gnocci

by on August 1, 2017
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Step by Step

  1. Bake 1/2 of a butternut squash at 375º for 30 minutes
  2. Scrape out the meat
  3. Chop and squeeze the liquid out of it
  4. Push through a ricer or food mill
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill
  6. Mix with 1 egg and salt and pepper to taste
  7. Mix with 1/4 C Parmesan cheese
  8. Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
  9. Mix by hand only until combined
  10. Roll out ropes of dough and cut equal pieces
    (about the size of a tootsie roll segment
  11. Roll on a fork (or similar) to push groves into the gnocci
  12. Refrigerate 1 hour – or freeze
  13. Do not defrost
  14. Shake off excess flour
  15. Put into heavily salted water and boil 60-120 minutes
    … or until they start to rise
  16. Bake an additional 60 minutes for small gnocci

For sauce

  • Add 2 TBL butter and several leaves of sage
  • Add 1/3 C of potato water
  • Pour this over the cooked gnocci


Find more like this: Breads, Pasta, Potatoes, Starches

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