 |
| We served our gnocchi w/ marinated pork tenderloin. |
Focus on the finished product, NOT the
steps required to make this recipe! Yes, it is time consuming but it is really
good.
When I first noticed this recipe in the October
2010 issue of Bon Appétit
I was intrigued and then when I noticed that it came from Lidia Bastianich (chef,
television host, author, and restaurateur), I was determined to give it a try.
I’ve made it just a couple of times since so do not claim to be a gnocchi
expert. Just follow the instructions (and perhaps check out an online video or
two,) and I think you’ll be pleased with the resulting dish! Gnocchi, an
Italian pasta substitute is generally made from potatoes but the addition of
butternut squash really boosts the flavor and adds to the nutritional value as
well.
How do you pronounce gnocchi? The
"gno" makes a "nyo" sound with a silent "g". The
"cch" is pronounced as a hard "k". The "i" is an
"ee" sound as in "tree". "nyo kee"Gnocchi is the
plural form of the word. The singular is "gnocco." So you might order
a plate of gnocchi and savor each delicious gnocco on that plate.
Butternut Squash
Gnocchi with Sage Brown Butter Makes 6 servings
active time: 1 hour 45 minutes /total time: 4 hours (includes chilling time)
For perfect gnocchi,
don't work the dough too much and add as little flour as possible. It's okay if
the dough is a little sticky.
Ingredients
1 (1 lb.) butternut squash (The recipe uses only 1 cup of puréed squash so the squash could actually weigh less than l lb.)
1 tablespoon olive oil
1 (12 to 14 oz.) russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1½ teaspoons freshly grated nutmeg
1 teaspoon salt
1¾ cups (or more) all
purpose flour
½ cup (1 stick)
butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Special equipment: Potato ricer
Preparation
Squash
1. Preheat oven to 400°F.
2. Cut squash lengthwise in half; discard seeds. Place
squash halves, cut side up, on baking sheet and brush with oil.
3. Roast until squash is very tender when pierced with
skewer and browned in spots, about 1 to 1½ hours.
4. Cool slightly. Scoop flesh from squash into processor;
puree until smooth.
 |
| The roasted squash is tender and easy to remove from the shell. |
5. Transfer to medium saucepan; stir constantly over
medium heat until juices evaporate and puree thickens, about 5 minutes.
6. Cool. Measure 1 cup (packed) squash puree (reserve
remaining squash for another use).
Potatoes
7. Meanwhile, cook potato in medium saucepan of boiling
salted water until very tender, about 20 minutes. Drain.
8. While potato is warm, press through potato ricer into
medium bowl; cool completely.
9. Measure 2 cups (loosely packed) riced potato (reserve
remaining potato for another use).
 |
| The riced potatoes have been measured and are ready to add to the dough. |
Dough, making &
shaping
10. Mix
squash, potato, ½ cup Parmesan, egg, nutmeg, and salt in large bowl.
11. Gradually
add 1¾ cups flour, kneading gently into
mixture in bowl until dough holds together and is almost smooth. If dough is
very sticky, add more flour by tablespoonfuls.
 |
| Mixing the dough. |
 |
| The dough is ready to knead. |
12. Turn
dough out onto floured surface; knead gently but briefly just until smooth.
13. Divide
dough into 8 equal pieces.
 |
| A bench knife is a great tool for dividing dough. |
14. Line
2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with
flour.
15. Working
with 1 dough piece at a time, roll dough out on floured surface to about ½ “
thick rope.
 |
| I rolled out the rope shapes on a marble surface. |
16. Cut
rope crosswise into ¾” pieces.
17.
Working
with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour,
making ridges on 1 side. Some Italian
chefs don’t bother with the tine marks and some run the tines across more than
just one side as in this
You-Tube video.
18. Transfer
gnocchi to baking sheets.
 |
| The ridges (created by a fork) help trap sauce. |
19. Repeat
with remaining dough.
20. Cover
loosely with plastic wrap and chill at least 1 hour.
DO AHEAD: Can be made 6 hours
ahead. Keep chilled. Note: Gnocchi can be cooked immediately as directed below and then frozen, or frozen uncooked. See notes on frozen gnocchi below. To freeze: Arrange gnocchi in single layer (pieces should not touch) on wax paper lined baking sheets and freeze until firm. Transfer to freezer bags and freeze, up to 1 month.
21. Working
in 2 batches, cook gnocchi in large pot of boiling salted water until very
tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface
before being fully cooked).
 |
| A few of the gnocchi are starting to float to the surface. |
22. Using
slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool.
DO AHEAD: Can be made 8 hours
ahead. Cover loosely and chill.
Sauce
23. Cook
butter in heavy large skillet over medium heat just until golden, stirring
often, 3 to 4 minutes.
24. Add
sage; stir 1 minute.
25. Add
gnocchi; cook until heated through and coated with butter, 5 to 7 minutes.
26. Season
with salt and pepper.
27. Transfer
to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
To cook frozen gnocchi -- If gnocchi has not been cooked, partly thaw, toss lightly with flour and proceed with steps #21-22. If gnocchi has been cook, partly thaw and proceed with step # 25-27.
Recipe
without photos . . .
Butternut Squash
Gnocchi with Sage Brown Butter Makes 6 servings
active time: 1 hour 45 minutes /total time: 4 hours (includes chilling time)
For perfect gnocchi,
don't work the dough too much and add as little flour as possible. It's okay if
the dough is a little sticky.
Ingredients
1 (1 lb.) butternut squash (The recipe uses only 1 cup of puréed squash so the squash could actually weigh less than l lb.)
1 tablespoon olive oil
1 (12 to 14 oz.) russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1½ teaspoons freshly grated nutmeg
1 teaspoon salt
1¾ cups (or more) all
purpose flour
½ cup (1 stick)
butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Special equipment: Potato ricer
Preparation
Squash
1. Preheat oven to 400°F.
2. Cut squash lengthwise in half; discard seeds. Place
squash halves, cut side up, on baking sheet and brush with oil.
3. Roast until squash is very tender when pierced with
skewer and browned in spots, about 1 to 1½ hours.
4. Cool slightly. Scoop flesh from squash into processor;
puree until smooth
5. Transfer to medium saucepan; stir constantly over
medium heat until juices evaporate and puree thickens, about 5 minutes.
6. Cool. Measure 1 cup (packed) squash puree (reserve
remaining squash for another use).
Potatoes
7. Meanwhile, cook potato in medium saucepan of boiling
salted water until very tender, about 20 minutes. Drain.
8. While potato is warm, press through potato ricer into
medium bowl; cool completely.
9. Measure 2 cups (loosely packed) riced potato (reserve
remaining potato for another use).
Dough, making &
shaping
10. Mix
squash, potato, ½ cup Parmesan, egg, nutmeg, and salt in large bowl.
11. Gradually
add 1¾ cups flour, kneading gently into
mixture in bowl until dough holds together and is almost smooth. If dough is
very sticky, add more flour by tablespoonfuls.
12. Turn
dough out onto floured surface; knead gently but briefly just until smooth.
13. Divide
dough into 8 equal pieces.
14. Line
2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with
flour.
15. Working
with 1 dough piece at a time, roll dough out on floured surface to about ½ “
thick rope.
16. Cut
rope crosswise into ¾” pieces.
17. Working
with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour,
making ridges on 1 side.
18. Transfer
gnocchi to baking sheets.
19. Repeat
with remaining dough.
20. Cover
loosely with plastic wrap and chill at least 1 hour.
DO AHEAD: Can be made 6 hours
ahead. Keep chilled. Note: Gnocchi can be cooked immediately as directed below and then frozen, or frozen uncooked. See notes on frozen gnocchi below. To freeze: Arrange gnocchi in single layer (pieces should not touch) on wax paper lined baking sheets and freeze until firm. Transfer to freezer bags and freeze, up to 1 month.
21. Working
in 2 batches, cook gnocchi in large pot of boiling salted water until very
tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface
before being fully cooked).
22. Using
slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool.
DO AHEAD: Can be made 8 hours
ahead. Cover loosely and chill.
Sauce
23. Cook
butter in heavy large skillet over medium heat just until golden, stirring
often, 3 to 4 minutes.
24. Add
sage; stir 1 minute.
25. Add
gnocchi; cook until heated through and coated with butter, 5 to 7 minutes.
26. Season
with salt and pepper.
27. Transfer
to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
To cook frozen gnocchi -- If gnocchi has not been cooked, partly thaw, toss lightly with flour and proceed with steps #21-22. If gnocchi has been cook, partly thaw and proceed with step # 25-27.
