I have always felt that making homemade pasta was much to long of a process for me to undertake but with this simple recipe from Fine Cooking for rustic butternut squash gnocchi it was really easy! I explicitly followed the recipe including roasting the butternut squash with water which ensures the it doesn't caramelize. For me, the best part of butternut squash is the carmelization, so next time and for anyone else that tries this recipe, I would let it brown just a little bit since it enhances the flavor so much. The whole process is still more complicated than just buying a bag of pasta but I think this dish would make an excellent side dish for Thanksgiving with its rich and decadent flavor. Don't fear homemade pasta any longer and get started on your very own butternut squash gnocchi.
1-1/2 lb. butternut squash
1 Tbs. extra-virgin olive oil
1-1/4 cups all-purpose flour
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
5 Tbs. unsalted butter
2 Tbs. chopped sage
1/4 cup shredded smoked mozzarella
- Heat the oven to 425°F. Cut the squash in half and rub with olive oil. Place on a sheet pan with 1/2 cup of water and roast in the oven until completely tender, about 45 minutes. Remove from the oven and let cool completely.
- In a large bowl, mash the squash with a fork and then mix in the egg, flour, nutmeg, salt, and Parmigiano Reggiano to form a loose dough. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
- Bring 6 quarts of salted water to a boil. Spoon the dough into a pastry bag and pipe the gnocchi into the water, using a butter knife to cut the dough into individual 1/2-inch dumplings. Cook about 20 gnocchi at a time until they rise to the surface of the boiling water, 2 to 3 minutes. Using a spider or slotted spoon, transfer the cooked gnocchi into a bowl of ice water. Continue until all the gnocchi are cooked. Remove the gnocchi from the ice water and place on a kitchen towel to dry.
- Melt the butter in a 12-inch sauté pan over medium-high heat. Add the sage leaves and the gnocchi to the pan and cook until the gnocchi are warmed through, 2 to 3 minutes. Season to taste with salt and pepper. Pour out into a large serving bowl and sprinkle with shredded mozzarella.
- Pasta/Noodle, Side Dishes