Author: Susan Palmer
Two items that I think are necessary to have on hand while making gnocchi are plenty of flour for your work surface (as the dough is a bit sticky) and a bench scraper. If you don't own one, I do recommend buying one. My bench scraper is a work horse in my kitchen. Besides cleaning up my cutting board in between batches, it easily cuts through the rolled out dough.
For the 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
For the sauce:
- 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.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/10/acorn-squash-gnocchi/