How is it not even November, and I’m already eating like I’m ready to hibernate? A few days of chilly weather, and the comfort food eating begins.
I need to remember that just because animals pack on extra weight to keep warm during the winter, humans do not need to. A sweater will do just fine.
However walking back into my apartment from doing laundry a few hours after the gnocchi had been cooked and I smelled the wonderful aroma of baked squashed and browned butter, I totally remembered why I cooked this.
Making your own gnocchi is not difficult at all, and the pillowy little pockets are worth the effort. The majority of the time is spent roasting your vegetables, I know some people boil their potatoes, but I think roasting helps get rid of any excess moisture (which is not your friend!)
Last time I made gnocchi I rolled them a little smaller, which worked for the season, but these are a little heartier and should be thicker and more filling. Oh and getting those ridges? Really easy, I purchased a gnocchi board, but the back of your fork works just as well!
|Acorn Squash Gnocchi||
- 1 acorn squash, halved and seeds removed
- 3 large russet potatoes, scrubbed and pricked with a fork
- 1 cup all-purpose flour, plus extra for rolling out dough
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 teaspoon fresh sage, chopped
- salt and pepper
- Parmigiano-Reggiano cheese, to taste
- Pre-heat your oven to 400 degrees F.
- Line a baking sheet with aluminum foil and place the acorn squash cut side down on one side and the potatoes on the other side.
- Bake for 45 minutes, remove the squash and continue to bake the potatoes for an additional 15 minutes, or until completely tender and cooked through.
- While the potatoes are cooling, scoop the flesh from the squash and push through a ricer – if you do not have a ricer, just ad to a large mixing bowl.
- When the potatoes are cool enough to handle, but still warm, remove the skin and push through a ricer – if you don’t have a ricer, grate on the large wholes of a box grater. Add to the bowl containing the squash.
- Mix in the flour, egg and salt and knead the dough until combined.
- Lightly flour your work surface and with about ¾-1 cup of dough at a time roll into 1½-2 inch thick ropes at about 14 inches long. Cut the rope into 1 inch pieces and roll on a gnocchi board or the back of a fork.
- Continue with the remaining dough.
- While working, bring a large pot of salted water to boil. When ready to cook, add a small amount of gnocchi to the water at a time, as they float to the top remove with a slotted spoon and add more gnocchi.
- At times the gnocchi won’t float to the top, so I suggest swirling the water around, after a few minutes if it doesn’t rise, remove as it is done cooking.
- To finish – melt the butter in a sauté pan over medium heat, until it just begins to brown.
- Add the cooked gnocchi and brown on both sides. Sprinkle with chopped sage and season with salt, pepper and parmigiano cheese.
After forming the gnocchi, you can go on and cook it all, or freeze a portion of the gnocchi. To do so, line a baking sheet with parchment paper and place the gnocchi in an even layer. Freeze until solid and transfer to a freezer safe plastic bag. It will keep for about a month. When ready to cook, just add the frozen gnocchi to boiling water.