Sunday, October 2, 2011

Butternut Squash Gnocchi

Ingredients for gnocchi:
6 T olive oil
1 large butternut squash, halved and seeded
salt and pepper
2 eggs, beaten
about 2 cups all purpose flour, plus more for the work surface
1/2 cup veal or beef stock
2 T butter
1/2 cup finely chopped fresh chives
1/2 cup grated parmigiano-reggiano

Preparing the gnocchi:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.

Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.

Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not overmix.

Transfer the dough to a floured surface. Roll portions of dough into long ropes that are about 3/4-inch in diameter. Cut ropes crosswise into pieces that are about 3/4-inch long. Transfer the prepared baking sheet.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.

Serves 2 as an entree, 4 as a side dish


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