Squash Gnocchi

If you’re lucky enough to have come into a lot of squash, and you’re trying to make it disappear, try making gnocchi. Gnocchi is an easier and more flexible dish than you might think. You can hold it in the refrigerator or freeze it for later, which makes it a good candidate for holiday entertaining.

Serves 4

Gnocchi:
3 cups prepared fresh pumpkin
1 1/2 cups AP flour (plus more for kneading)
1 cup Parmesan
1/4 tsp. nutmeg

  1. Mix all of the ingredients together with a wooden spoon.
  2. Sprinkle about 1/4 c. more flour on your board or counter. Knead the dough, pressing and folding over just a few times.
  3. Cut the dough into four pieces. Roll each into a thick rope. Cut into 1/2 inch pieces.
  4.  Lay the gnocchi out on a floured baking sheet. If you’re not going to cook them immediately, cover and refrigerate.
  5. To cook, drop them into a pot of gently boiling water. Watch for the gnocchi to float. When this happens, cook for two more minutes. Use your skimmer or slotted spoon to remove from water and into pan with sauce.

Sauce:
6 tbls. butter
4 garlic cloves, sliced thickly
3 tbls. chopped fresh sage
1/4 tsp. nutmeg
1/8 tsp. salt
1/8 tsp. pepper
Parmesan to sprinkle on top

  1. Melt butter over low heat.
  2. Add garlic, sage, and spices. Cook for about one minute until fragrant.
  3. Toss gnocchi in pan with sauce.

Notes:

  • To freeze, pop your full baking sheet into the freezer for about an hour, then remove the gnocchi to a freezer container.
  • In need of serious comfort food? I might try this, substituting sage for the thyme or a simple cream sauce with hazelnuts.