Friday, October 22, 2010

Butternut Squash Gnocchi

I discovered this a few nights ago and fell in love. A wonderful twist on this Italian classic.

Butternut Squash Gnocchi
Serves 4

1 butternut squash, peeled and quartered

Boil a large pot of water. Add squash and cook until the squash is very tender. Drain, saving the water for future use. Mash butternut squash through a strainer, so that excess moisture is removed. Transfer to a work surface and begin to mix flour with squash. Continue to add flour until the dough is smooth and no longer sticky. Roll out into ½-inch thick rope, and chop into bite-size pieces. Bring water to boil once again and drop in gnocchi. Cook until the gnocchi float to the top. Drain. Serve with butter, salt, pepper, and Parmesan cheese, or your favorite pasta sauce. Works well with a tomato-based pasta sauce or white cream sauce.

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