Gnocchi (Nyo-Key) is a soft thick Italian dumpling. They melt in your mouth and quickly warm and fill your stomach. I have often heard others describe how easy they are to make from scratch. Easy, yes… Time consuming, YES!!! I would recommend recruiting a kitchen army to assist you in the putsy process of making this recipe. A kitchen army equipped with wine, music, and loads of time and patience.
You will need…
1 small butternut squash
1 T olive oil
1 large russet potato, peeled, quartered
1/2 cup finely grated Parmigiano-Reggiano
1 large egg beaten to blend
1 t fresh nutmeg
1 t kosher salt
1 3/4 cups all purpose flour (maybe a bit more)
1/2 cup unsalted butter
2 T fresh chopped sage
Additional cheese for serving
Wine to drink during…
What to do…
Fill your kitchen with friends, children, relatives, any free labor…
Preheat oven to 400 degrees. Cut squash lengthwise in half, and seed. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender for about 45 minutes. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup packed squash puree.
While squash is roasting, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups loosely packed potato riced potato.
Mix squash, potato, 1/2 cup parm., egg, nutmeg, and salt in large bowl.
Gradually add 1 3/4 cups of the flour, kneading gently into mixture in bowl until dough holds together and is almost smooth.
Divide into 8 equal sections.
Line 2 large baking sheets with parchment. Sprinkle with flour. Working with 1 piece at a time, roll into 1/2″ thick rope. Cut rope cross-wise into 3/4″ pieces.
Roll each gnocchi along the back of a fork tines dipped in flour. Transfer to baking sheets, cover with plastic, and chill 1 hour.
Working in 2 batches, cook gnocchi in a large pot of salted boiling water until very tender, 15-17 minutes. Using a slotted spoon, transfer gnocchi back to parchment. Cool.
Melt butter with sage and brown. Coat gnocchi with butter, and top with remaining cheese!
Sigh, you’re done! Enjoy your hard work:)
