Butternut squash gnocchi with sage and spinach
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Author: Jen via Nicole via Bon Appetit magazine
Prep time: 4 hours
Total time: 4 hours
Adapted from: http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270
Ingredients
Directions
  1. Preheat oven to 400°F.
  2. SQUASH: Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly.
  3. Here's where it asked you to use a food processor to puree your squash. If it's cooked enough, you shouldn't have to though. So I'm skipping it. Scoop flesh from squash and transfer to a saucepan; stir constantly and smash into a nice puree over medium heat until liquid evaporate and puree thickens, about 5 minutes. Cool. Puree should measure 1 to 11/2 cups, packed.
  4. POTATO: Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer if you have one. If not? Mash with a fork, trying to keep the potato light and fluffy; cool completely. Measure 11/2 cups (loosely packed) potato.
  5. MIX: Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 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.
  6. DOUGH: Turn dough out onto floured surface; knead gently until smooth. Divide dough into 8 equal pieces. I did this by cutting the rounded dough like a pizza into 8 slices. Cover with plastic wrap to keep from drying out.
  7. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope into 3/4- inch pieces.
  8. (Here's the fork part, if you want it. I skipped it): Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side.
  9. Transfer gnocchi to baking sheets. Keep loosely covered with plastic wrap. Repeat with remaining dough. Chill at least 1 hour. THIS YOU CAN DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  10. BOIL: 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). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. CAN ALSO STILL DO AHEAD:Can be made 8 hours ahead. Cover and chill.
  11. SKILLET: Heat olive oil in a warm saucepan. Toss in shallots and cook until tender. Add gnocchi, sage and spinach, tossing until coated and gnocchi is heated through, 3-5 minutes. Season with salt and pepper. Transfer to bowl. Serve with Parmesan.
  12. ENJOY!
Recipe by Wine and a Spoon at http://wineandaspoon.com/butternut-squash-gnocchi/