Squash Gnocchi
This recipe was adapted from the Iowa Girl Eats website.
Makes 6-8 servings
Beloved by many people, gnocchi (rhymes with pokey), is Italian pasta usually described as pillowy dumplings, which are light and delicate. Or, at their worst, they are dense, rubbery and/or soggy. The key seems to be not over-working the dough or adding too much flour, or overcooking. Practice and patience are recommended.
Cooking the squash: microwave, boil or roast. (See below)
Ingredients
Sauces - The gnocchi are flavorful on their own, and can be served simply with some melted butter and herbs (see sage butter sauce recipe below), a little olive oil and cheese, or with the flavorful tomato sauce below.
2-3 pound squash – peeled, seeded, cooked and cooled
1 egg, lightly beaten
1 teaspoon salt
1 ½ - 2+ cups flour
Directions
Mash squash, eliminating any lumps, and measure out 2 cups then place in a large bowl. Stir in egg and salt, mixing well. Add flour, ½ cup at a time, until dough pulls away from the side of the bowl (using about 1 ½ cups flour but more if necessary) to make a soft, elastic dough. Turn out onto a lightly floured surface and knead until dough comes together, about 10-12 times. Don’t over-mix it, or the gnocchi will be tough; the dough should feel very delicate. (Dough might be sticky, just keep hands lightly floured.) Move dough to the side of your work area, or to a plate and cover with dish towel.
Prepare a place for the gnocchi. A cookie sheet lined with wax paper, or a cutting board very lightly dusted with flour will work. Remove a piece of dough about the size of a large lemon, then roll into a rope about ¾-inch thick. Cut into ¾-inch lengths and remove to prepared pan or board. Continue rolling and cutting until all the dough is used. If you’re going to use the gnocchi within 2-3 hours, they can sit out on the counter. For longer storage freeze them on cookie sheet then put into bags or containers.
To cook gnocchi, (fresh or frozen), bring a large pot of water to a boil, then salt lightly.
Add about 1 cup gnocchi at a time to the boiling water, then cook at a rapid boil until gnocchi float to the top. After 30 seconds to a minute at the top of the water, using a slotted spoon remove gnocchi to a warm bowl or pan with your preferred sauce, and continue cooking more gnocchi, as needed. When all gnocchi are cooked and added to sauce, taste and add salt and pepper, if desired.
Cooking butternut squash in the microwave: With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
Boiling squash: Cut squash into chunks and place in large pot with 2-3 inches of water. Bring to a boil, cover and cook until squash is tender when pierced with a knife, about 20 minutes. Drain water (it can be saved for soup or boiling gnocchi) and let squash cool. Remove seeds and any strings, and peel or remove from peel with a large spoon.
Roasting squash: Preheat oven to 400 degrees. Cut squash in half and place on baking sheet. Roast about an hour, or until tender when pierced with a knife. Cool, remove seeds and any strings, and peel or move from peel with a large spoon.
Sauces
Simple Tomato Sauce
Adapted from The Art of Simple Foods by Alice Waters
Makes about 2 cups
1 28-ounce can whole peeled tomatoes, or 2 cups frozen; diced (save the liquid)
Or 2 pounds fresh, peeled and diced
5 large garlic cloves, coarsely chopped
¼ cup olive oil
Salt
If using frozen whole tomatoes, let defrost, then puree in blender or remove skins by dunking in boiling water for 30 seconds.
Heat a heavy-bottomed pot then add oil and garlic; stir briefly and add the tomatoes, their juices and a pinch of salt. Cook at a simmer for 15 minutes.
Sage Butter Sauce
Melt ½ cup butter in a large skillet over medium heat, then add 3 cloves minced garlic and 12-15 sage leaves. Turn heat to low, as garlic begins to turn golden, and keep warm.