Butternut Squash Gnocchi
Ingredients: Gnocchi
1 Large Butternut Squash (Item #22398)
2 Cups Parmesan Cheese
3 Cups Flour (more if needed)
2 Large Eggs
1 teaspoon Fresh Ground Nutmeg
1 teaspoon Kosher Salt
Ingredients: Dry Hold
1 Cup Cornmeal
1 Cup Flour
Ingredients: Brown Butter Sauce
3 teaspoons Unsalted Butter
5 Sage Leaves (3 Chiffonade, 2 whole For Garnish)
¼ Cup parmesan
Additional Parmesan for grating over for garnish
Additional Nutmeg for grating for garnish
Directions:
Remove the stem end of the 1 large Squash and cut into halves length wise.
Cut again right above the seed scoop out seeds.
Place in roasting pan with about an 1/8 to a ¼ inch of water. Cover dish and roast @ 425 for 60 minutes or until very tender.
Remove from dish and let fully cool. Once cooled, scoop out into a large mixing bowl and mash well. Or put into food processor and puree until smooth.
In large mixing bowl of puree (or mash) add 1 cup of the flour, Nutmeg, 2 cups of parmesan cheese, 1 teaspoon of salt and 2 eggs. (Make sure squash puree if fully cooked as to not cook the eggs)
Work the mixture with hands or a fork adding more flour as needed. The dough will be very tacky and hard to work with. This is to be expected, but well worth the effort.
Test a dollop of mixture by dropping into gently boiling water. This is done to make sure you have enough flour in the mix to keep it from dissolving in the hot water. Add more flour if needed until your balance is reached.
Lightly coat work surface with flour and hand roll a small amount into desired sized tube. (I like ½ inch size)
Using a knife, cut tube into ½ inch (Bite Sized) pieces.
Drop them into pan with 1 cup cornmeal and 1 cup flour to coast (Prevents Sticking)
Bring pot of salted water to boil, reduce to simmer (gentle Boil) and carefully add Gnocchi. Be careful, these are very delicate.
They will float when cooked through.
Just before your Gnocchi float, in a hot pan add butter (let turn brown, do not burn) then all of the sage to stop the cooking of the butter.
Put butter mixture in mixing bowl. Remove the 2 sage garnish leaves.
Immediately add the cooked Gnocchi and ¼ cup of parmesan. Gently mix well to coat all and the plate.
Garnish with reserved sage leave a bit more grated parmesan and a few scratches of nutmeg.
Garnish as you like.