If that last ravioli recipe was just a bit too complicated for you, or if you don’t have a pasta roller, you might want to try making gnocchi instead. Here’s a pretty simple recipe for butternut squash gnocchi from Local Fork.

1 (1 1/2-pound) butternut squash, halved lengthwise and seeded
2 tablespoons chopped fresh sage
2 eggs, beaten
1 1/4 teaspoon salt
1 1/2 cups all-purpose flour
Melted butter, for serving
Freshly grated parmesan cheese, for serving

The night before you intend to serve the gnocchi, preheat the oven to 350° F. Wrap the squash in foil and roast until tender when pierced with a fork, about 35 minutes.

Scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover, and allow the squash to drain overnight in the refrigerator.

The next day, puree the squash and sage together in a food processor, then transfer the puree to a bowl. Mix in the eggs and salt; stir in the flour and blend thoroughly. The dough should be soft and sticky.

Bring a large pot of water to a boil. With a spoon, scoop up walnut-size pieces of dough and use a finger to slide it into the water. Cook the gnocchi in batches of 10 to 15, poaching them for 2 minutes (they will rise to the surface). Remove with a slotted spoon to drain. Repeat the process until the remaining dough is used up. Toss with warm melted butter and grated cheese. Serve hot.

Adapted from La Cucina di Lidia by Lidia Bastianich

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