Search Results: gnocchi

Gnocchi Alfredo

Gnocchi Alfredo

My wife is a big fan of gnocchi. Who isn’t for that matter? I remember when she had some dental surgery done she had to eat some soft food, or heck jello for that matter (which she wasn’t having any part of), so I decided […]

Cilantro and Basil Pesto with Gnocchi

Cilantro and Basil Pesto with Gnocchi

I just wrapped up my garden not too long ago as we have been hit with cold weather in Wisconsin. It’s sad in a way because all of us that live here know what that means. Winter is on its way. We had a really […]

Butternut Squash Gnocchi

Butternut Squash Gnocchi

It’s nearing winter time here in the great state of Wisconsin, and I still have a handful of butternut squash that I pulled from the garden weeks ago. Now don’t get me wrong here, but I am not the biggest fan of butternut squash. I really only grew it to make a couple of dishes for my wife, and to give some away to family and friends. This year I decided to make a stuffed butternut squash with some great local sausage, among other ingredients, and as I always walk by these squash I have in my kitchen, I knew I had to use them up, and hence when I remembered how much my wife loved a gnocchi I made here a few years ago.  I knew this recipe idea would be a win for both of us; she loves gnocchi and butternut squash, and I was able to use up the squash, while at the same time use up some fresh sage I had growing in the garden.

Butternut Squash Gnocchi

If you have never had gnocchi, it is a must to try. Gnocchi is basically a thick, soft pasta, often served in a light sauce. This recipe will uses a few steps in order to get the dough together, as well as a bit of time to roll out the dough into gnocchi, however it is all worth it.

Let’s get started.

Ingredients:

  • 1 medium sized butternut squash, halved lengthwise, seeds removed
  • 1 tsp canola oil
  • 2 russet potatoes, peeled, cut into chunks
  • water
  • 1 egg, beaten
  • 1/2 cup parmesan cheese, grated, plus more for sauce
  • 1 1/2 tsp salt
  • 2 cups of all purpose flour, approximately
  • 2 tbsp unsalted butter (per serving)
  • 1 tbsp fresh sage, chopped (per serving)

Start by preheating over oven to 425 degrees. Take a knife and make score marks into the flesh of the squash, about 1/2 inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.

During this time, fill a pot with the potatoes, and cover with cold water. Bring to a simmer on the stove, and cook until fork tender.

Once the potatoes are tender, drain, and return the potatoes back onto the stove on medium-low heat until the excess moisture is removed, just a couple of minutes. Remove and let cool.

Remove the tender squash from the oven and let that cool.

Once the potatoes have cooled, put them through a ricer if you have one, if not, mash them into a mixing bowl.

Remove the squash from the skin and add them into a food processor. Process until you have a nice puree. Add this puree into a pot on the stove, and cook on medium heat for about 5 minutes to remove any excess moisture. Let cool, then add into the mixing bowl with the potatoes.

To the mixing bowl add the egg, salt, and the parmesan cheese. Start your mixer, and gradually add in the flour. You do not want to dump in all of the flour, but just enough to that it forms a dough, a non sticky dough. I do this in my KitchenAid stand mixer with a dough hook, allowing me to knead for a few minutes after the dough has came together.

Once the dough is kneaded, lightly flour your work surface, and add the dough onto it. Divide the dough into equal pieces, about 8 will work.

How to make butternut squash gnocchi with browned butter sage sauce

Lightly flour a large baking tray as well.

Take each small ball of dough and gently roll into a rope shape, about one inch thick.

Once you have your rope, cut into one inch pieces. Using the back of a fork, roll into a gnocchi shape, then place onto the baking sheet. Repeat until all of the gnocchi have formed.

Lightly cover with plastic wrap and place into your refrigerator to set up, about 2 hours.

Once you are ready to make the gnocchi, bring a large pot of salted water to a rolling boil.

During this time, slowly melt the butter in a skillet. You are going to go for a browned butter on this sauce, so keep that in mind. We will raise the heat a bit as the gnocchi gets closer to finishing cooking.

Once the water is rapidly boiling, add in about 15-20 of the gnocchi. Give a gentle stir, and cook for about 10-15 minutes, or until the gnocchi are floating to the top. As soon as they begin to float to the top, raise the heat of your butter to a medium-high heat, and let hte butter begin to brown.

Once the butter begins to brown, toss in the sage. It will crack and sizzle, and smell really, really good. If you have never had browned butter sage sauce, well, you will love it. Two of my kids really love it, and that is saying something.

Remove the gnocchi with a slotted spoon and add into the butter sauce. Give a gentle toss, and let this cook for a couple of minutes.

Add more grated parmesan to your liking, and serve.

Repeat if you are serving more than two people, otherwise, you can place the baking pan into your freezer and flash freeze the leftover gnocchi (that’s what I did) for later use.

Plate and serve.

Butternut Squash Gnocchi

Not only does this particular butternut squash gnocchi look awesome with that light orange color, but it tastes like Fall as my wife had noted. Fluffy and soft pillows of pasta that have that light, not overwhelming, flavor of butternut squash, is perfectly balanced by that browned butter sage sauce. This is good, REALLY, REALLY good. I hope you enjoy.

Butternut Squash Gnocchi
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 medium sized butternut squash, halved lengthwise, seeds removed
  • 1 tsp canola oil
  • 2 russet potatoes, peeled, cut into chunks
  • water
  • 1 egg, beaten
  • ½ cup parmesan cheese, grated, plus more for sauce
  • 1½ tsp salt
  • 2 cups of all purpose flour, approximately
  • 2 tbsp unsalted butter (per serving)
  • 1 tbsp fresh sage, chopped (per serving)
Instructions
  1. Start by preheating over oven to 425 degrees. Take a knife and make score marks into the flesh of the squash, about ½ inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.
  2. During this time, fill a pot with the potatoes, and cover with cold water. Bring to a simmer on the stove, and cook until fork tender.
  3. Once the potatoes are tender, drain, and return the potatoes back onto the stove on medium-low heat until the excess moisture is removed, just a couple of minutes. Remove and let cool.
  4. Remove the tender squash from the oven and let that cool.
  5. Once the potatoes have cooled, put them through a ricer if you have one, if not, mash them into a mixing bowl.
  6. Remove the squash from the skin and add them into a food processor. Process until you have a nice puree. Add this puree into a pot on the stove, and cook on medium heat for about 5 minutes to remove any excess moisture. Let cool, then add into the mixing bowl with the potatoes.
  7. To the mixing bowl add the egg, salt, and the parmesan cheese. Start your mixer, and gradually add in the flour. You do not want to dump in all of the flour, but just enough to that it forms a dough, a non sticky dough. I do this in my KitchenAid stand mixer with a dough hook, allowing me to knead for a few minutes after the dough has came together.
  8. Once the dough is kneaded, lightly flour your work surface, and add the dough onto it. Divide the dough into equal pieces, about 8 will work.
  9. Lightly flour a large baking tray as well.
  10. Take each small ball of dough and gently roll into a rope shape, about one inch thick.
  11. Once you have your rope, cut into one inch pieces. Using the back of a fork, roll into a gnocchi shape, then place onto the baking sheet. Repeat until all of the gnocchi have formed.
  12. Lightly cover with plastic wrap and place into your refrigerator to set up, about 2 hours.
  13. Once you are ready to make the gnocchi, bring a large pot of salted water to a rolling boil.
  14. During this time, slowly melt the butter in a skillet. You are going to go for a browned butter on this sauce, so keep that in mind. We will raise the heat a bit as the gnocchi gets closer to finishing cooking.
  15. Once the water is rapidly boiling, add in about 15-20 of the gnocchi. Give a gentle stir, and cook for about 10-15 minutes, or until the gnocchi are floating to the top. As soon as they begin to float to the top, raise the heat of your butter to a medium-high heat, and let hte butter begin to brown.
  16. Once the butter begins to brown, toss in the sage. It will crack and sizzle, and smell really, really good. If you have never had browned butter sage sauce, well, you will love it. Two of my kids really love it, and that is saying something.
  17. Remove the gnocchi with a slotted spoon and add into the butter sauce. Give a gentle toss, and let this cook for a couple of minutes.
  18. Add more grated parmesan to your liking, and serve.
  19. Plate and serve.
  20. Not only does this particular butternut squash gnocchi look awesome with that light orange color, but it tastes like Fall as my wife had noted. Fluffy and soft pillows of pasta that have that light, not overwhelming, flavor of butternut squash, is perfectly balanced by that browned butter sage sauce. This is good, REALLY, REALLY good. I hope you enjoy.

 

Ricotta Gnocchi with Creamy Tomato Sauce

Ricotta Gnocchi with Creamy Tomato Sauce

I had one of those days today. A day where I needed to supervise my wife as she needed some long awaited dental work. Not a cavity filling, but more on the surgery side. As it was a challenging day of managing a heavily drugged […]

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash

Chicken paprikash is one of those dishes that is nothing but comforting. Don’t let the word paprikash intimidate you by any means. It basically translates to paprika, so when you are done slow cooking this dish, you end up with Hungarian paprika chicken. I have […]

Middle Eastern Chickpea Salad

Middle Eastern Chickpea Salad

Middle Eastern Chickpea SaladLately I have had a serious craving for Lebanese food. I have been dreaming about it, and my mouth waters simply at the thought of the truly delicious flavors of middle eastern food. Garlic, fresh herbs, lemon. What more needs to be said? My garden is very well right now. Great tomatoes, peppers, beans, and herbs fill the lining of my back yard. So as I took notice of the recently picked tomatoes, I thought I would make a nice salad out of them. Sure, I thought immediately of making a nice and creamy tomato sauce for gnocchi or using a few in some Filipino afritada, but once again I had thoughts of middle eastern food on my mind, and I had to shake it. Doing a quick search in my pantry, I noticed I had two bags of garbanzo beans. This led me to think of hummus which I make often, however I had a salad on my mind. A chickpea salad, with fresh tomatoes and herbs, plus I had feta cheese in the refrigerator that was calling my name. The thought alone sounded perfect; creamy beans with a punch of mint and basil, salty feta cheese, and the acid of the tomatoes. Perfect.

This salad was super easy to put together, especially that I had everything laying around, which is always nice. I used bagged garbanzo beans, often referred to as chickpea or Indian peas. You can however use a nice canned bean, however you will want to rinse and cook until nice and tender if you go that route.

Ingredients:

  • 1lb of chickpeas, soaked in water overnight
  • 3 medium tomatoes, roughly chopped
  • 1/2 red onion, finely sliced, then chopped
  • 1 lemon, juiced
  • 3 cloves of garlic, mashed
  • generous pinch of salt
  • generous pinch of pepper
  • 2 mature Serrano peppers or Thai chilies, seeded, and finely chopped
  • 1/2 cup of olive oil
  • 7 oz of feta cheese, crumbled
  • handful of fresh basil, rough chop
  • handful of fresh mint, rough chop

Take the chickpeas that have been soaking overnight and place in a pot of water. Bring to a boil and cook until nice and tender, about one hour. If you are using canned, cook for about 15 minutes. In the meantime, get the other ingredients ready. This should only take about 10 minutes, if that. Place the tomatoes, lemon juice, olive oil, salt and pepper, chilies, and red onion in a large bowl. Mix and set aside.

When your beans are tender, drain, and let cool. When they come to a cooler state, heat a large skillet and add another 2 tablespoons of olive oil to the skillet. Bring to a medium-high heat, and add the beans, mixing and cooking until you get some nice color to them. This is also a good time to filter any of the shells that come off the bean, and simply remove them. After about five minutes or so on the heat. Remove, and place them in the bowl that you prepared earlier. Mix well and let this come to room temperature, about 15 minutes or so. Toss in your chopped herbs and feta cheese. Taste. Season with more salt and pepper if need be and add a splash more of lemon juice if desired.

The freshness of this salad is dynamite. The excellent flavors of the beans, which are full of protein, the saltiness of the feta cheese, and the robust flavors of the herbs make this salad a pure hit at your next dinner party. Perfect for any occasion.