Butternut Squash Gnocci
All the pumpkins remind me how much I prefer butternut squash. I use it whenever a recipe calls for pumpkin. I find the flavor less jack-o-lanterny, and more squashy. It is also prettier. The color is deeper orange, and the shape is nicer for dicing.
I often make these tummy-warming dumplings with potatoes alone. But in the fall, I hear the squash-a-calling.
The garnish is a classic Italian cookie, commonly paired with pumpkin dishes. If you have trouble finding them (Amazon has them!), use a crumbled almond biscotti.
This recipe reads “more flour as needed.” The amount is variable because moisture inside the squash and potato is variable. Add flour until the dough is easy to handle, and is no longer sticky.
1 large butternut squash
1 large baking russet potato
1-1/2 cup all-purpose flour
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. pepper
4-6 TB. unsalted butter
3-4 amoretti cookies
- Boil potato, whole, in boiling water until tender. Cut squash in half lengthwise, scoop out seeds, and roast at 450˚F, until tender.
- While still warm, peel potato, and scoop cooked squash from the shell. Pass both through a potato ricer or food mill. Transfer to a large bowl and add flour, egg salt, nutmeg and pepper. Mix well. Transfer to a floured counter-top and knead to form a firm dough, about 5 minutes. Add more flour as needed.
- Melt butter in a large sauté pan, and cook 3-5 minutes until it begins to brown. Watch it carefully, and remove from heat when it gets very dark. Set aside.
- Bring water and salt to a full rolling boil. Divide dough into 4 sections and roll each section into 1/2-inch thick ropes. Slice each rope into 1-inch wide pieces. Roll and pinch each piece across the back of a fork to form decorative fluting. Drop gnocchi into boiling water, and cook until they float, about 2-3 minutes. Transfer with slotted spoon to the browned butter pan. Repeat with remaining dough. Warm gnocchi in brown butter, season with salt and pepper, top with crumbled amoretti, and serve.