Ingredients: |
Ingredients: GNOCCHI:
1 large butternut squash, around 3 lbs. roasted then pureed to yield 2 cups
1 heaping ½ cup of grated Parmesan plus extra for garnish
1 large egg, whisked
1 teaspoon, salt
pinch of black pepper
2 plus cups of all purpose, unbleached flour
BROWN BUTTER SAUCE:
1 stick of unsalted butter
2 gloves garlic, minced
a handful of fresh sage leaves
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Directions: |
Directions:Carefully cut the squash in half lengthwise, scoop out the seeds, drizzle each half with olive oil, salt and pepper and place onto a parchment lined baking sheet, cut side down, at 375º. Bake 40 minutes until tender and the tip of a knife goes through easily.
Scoop the flesh of the squash out and place it into a food processor, puree until completely smooth with no lumps. Place pureed squash into a sauce pan on medium heat, stirring often to evaporate any moisture that might be showing up in the mixture.
Cool down the squash puree completely by placing the pan into the fridge until completely cooled.
Start forming the gnocchi: In a bowl add the pureed squash with parmesan cheese, salt, pepper and egg. Then add the flour little by little into the mixture and work together by hand. It will be very sticky, and more flour might be required, possibly even less flour. Judge by the feel of the dough, you have to be able to roll it. The ratio for great gnocchi is 80% potato to 20% flour.
Once smooth, flour the work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½-inch wide. Cut the strip into ½-inch pieces.
Use a gnocchi board, a fork, or back of a grater to create ridges. Place each piece on floured wax paper and repeat with the rest of the dough.
At this point you can freeze gnocchi in single layer until solid frozen then place the gnocchi into Ziploc bags until ready to use.
When ready to eat, have a large pot of salted water going, when boiling add the frozen gnocchi. (Don't let the water boil too hard, lower it a bit). When they float to the top, they’re pretty much done; test one to make sure. Always take them out of the water with a hand strainer; never pour them into a big strainer, gnocchi are delicate.
You don't ever want your gnocchi to blow up and over cook, they should have a little bite to them.
While the gnocchi is in the water cooking make the brown butter sauce by melting the butter over medium heat, when it starts to smell nutty and turn golden brown toss in sage leaves and let them fizzle.
Remove gnocchi gently from water with a hand strainer and place them into the brown butter sauce, tossing till covered, If you want to loosen the sauce up a bit, add a little pasta water, then add more Parmesan. |
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