Squash is the vegetable that I cook the most during the fall and winter season. Thanks to its sweet, rich and nutty flavor squashes are amongst the most versatile of vegetables and ideal in many preparations.

I often make cream of squash, it’s fast and really tasty. I also like a spiced version inspired by my Dutch friends. Risotto with squash has always been one of my favorite dishes but lately squash gnocchi have been getting a lot more attention at my house. I’ve been trying different recipes and experimenting for some time now. Finally I’ve come out with my own version that I think is wonderful.

The most important thing for success with this recipe is the squash. It has to be sweet, very sweet. If the squash isn’t good the gnocchi never will be either.

Ingredients:

1 acorn squash of about 2 lbs. you need 2 cups/ g. 500 of cooked squash
2 cups minus 2 Tbsp./ g. 250 unbleached all purpose flour
a pinch of sea salt
3 Tbsp. unsalted butter
1 tsp. extra virgin olive oil
5-6 fresh sage leaves
freshly grated parmigiano or grana

Instructions:

1. Divide the squash in two, discard seeds and filaments. Place it on a baking dish cut side down and bake it in a preheated oven at 320° for 1 hour on until tender.
2. Scoop the pulp out of its skin and purée it with a potato ricer.
3. Add flour to the squash a little bit at the time and mix with a wooden spoon until well incorporated but don’t overdue it.
4. Bring the salted water to a boil. When boiling drop the gnocchi in the water using two spoons. I used about a  1/2 Tablespoon each for the gnocchi, but you can make them smaller.
5. In a nonstick skillet melt the butter with the oil and sage until golden.
6. When the gnocchi reach the surface drain them with a slotted spoon and place them directly in the nonstick skillet. Combine them well and serve them with freshly grated parmigiano.

Canederli or Knödel in German are bread dumplings, made with dry old bread softened with eggs and milk, flavored with onions, cheese and nutmeg in this case. It’s a typical dish from the Alto Adige, the Northern part of the Trentino Alto Adige region where the cuisine is typically Tyrolean.
There are many variations of this dish served as a first course with broth or dry with melted butter as a side dish to Goulash, meats or vegetables. I personally like these cheese dumplings plain with melted butter and a sprinkle of Parmesan cheese.  They can also be served with cooked vegetables like spinach,  carrots, stir fry cabbage or a small green salad. For a glimpse into the Tyrolean cuisine read my trip to Bolzano.

Ingredients:

7 oz. dry white bread such as ciabatta cut in small cubes, about 8 cups
3 large eggs
1/2 cup whole cow milk
3 oz. mild Emmentaler (Swiss cheese)
1/2 cup unbleached all purpose flour
kosher salt
1/4 tsp. freshly grated nutmeg
4-5 Tbsp. unsalted butter

Instructions:

1. Cut the bread in small cubes and put them in a big bowl. Mix the eggs with milk and pour the batter over he bread. Combine well and refrigerate for about 30 minutes to an hour.
2. In the meantime chop the onions thinly and saute them in 2 Tbsp. unsalted butter until soft, about 10 minutes.
3. Cut the Emmentaler in small cubes and add them to the bread mixture together with onions and flour. Add nutmeg and salt to taste. Mix the bread mixture with wet hands and shape it into balls. It makes 10 dumplings.
4. Boil them in salted water at medium heat for 15 minutes. To see if they’re thoroughly cooked open one and taste it.
5. Melt 2-3 Tbsp. unsalted butter and top each knödel with the butter. You can also sprinkle them with Parmesan cheese.

This is my grandma’s recipe. When my sister and I were little we used to help her cutting the semolina mixture into disks. We were eating half of it raw while we were cutting it. This is still one of my favorite dishes and I often request it for my birthday party.

Ingredients:

1-1/2 cups + 3 Tbsp. finely ground semolina
7 cups whole milk
1/2 tsp. freshly grated nutmeg
2 tsp. salt
2 egg yolks
3/4 cup freshly grated Italian parmesan
6 Tbsp. unsalted butter

For the topping:
1/2 cup Parmesan
2 Tbsp. unsalted butter

Instructions:

1. In a nonstick pan put the milk and the nutmeg. Warm it up at a medium temperature until it starts to simmer.
2. Pour the semolina a little bit at the time using a wire whisk When the semolina is well combined with the milk substitute the whisk with a wooden spoon and stir constantly for 10 min. The batter will thicken and it will be hard to mix it so you have to be careful not to burn it.
3. Remove the pan from the stove add the egg yolks, the butter and the parmesan.
4. Wet a smooth surface with water and pour the mixture over it. Using a plastic rolling pin or even a glass to flatten the batter to 1/2 inch thickness. Let it cool.
5. Once cooled, cut the semolina mixture into round pieces using a glass about 1 1/2 inches wide Dip it first into a little bowl of water to avoid the gnocchi stick to the glass. As you cut it you’ll have some pieces left, you roll them out again and until you use all the mixture. Makes about 60 gnocchi.
6. Preheat the oven to 400°.
7. In the mean time grease a baking dish with a generous amount of butter. Place the gnocchi on the sheet on rows slightly overlapping each other.
8. Dot each disk with a little bit of butter and bake for approximately 15 – 20 minutes.
9. Remove the dish from the oven and sprinkle the gnocchi with the grated Parmesan.
10. Cook under a grill (broiler) until the gnocchi starts to turn golden brown on top.
11. Serve immediately

Notes:

This dish can be prepared hours ahead. Just place the un-baked gnocchi on a cooking sheet, cover them with plastic wrap and refrigerate.

This simple tomato sauce exalts the potato gnocchi flavor.

Ingredients:

Basic potato gnocchi recipe
1/2 cup finely chopped onions
1 – 29 oz. can of plum tomatoes
2 Tbsp. extra virgin olive oil
1 tsp. unsalted butter
a good pinch of sugar

Instructions:

1. Heat up the oil in a skillet and then add the onion. Cook it for about 10 min. or until the onions are soft. Add few spoons of water it it gets sticky.
2. Drain the excess liquid from the tomatoes, chop them and add them to the onions. Simmer uncovered for about 30 minutes. Add a good pinch of sugar to eliminate the acid from the tomatoes and salt to taste.
3. The add 1/2 cup of the excess tomato juice, cover and cook for another 10 minutes.
4. Put the sauce in a food processor and blend it all.
5. Pour it back in the sauce pan and for the last touch add 1 tsp. unsalted butter and cook for another minute or two (If you like basil try adding a few fresh leaves).
6.The sauce is ready for the gnocchi.

Notes:

I add the butter to make the sauce sweeter. The real sauce shouldn’t have it but almost everybody adds it. The Northern touch!!!

Ingredients:

Basic potato gnocchi recipe
1 lb. extra lean ground beef
7 oz. ground pork
1/4 cup finely chopped pancetta (non smoked bacon)
3/4 cup white onion finely chopped
1/3 cup finely chopped carrots
1 celery stalk finely chopped
1 cup dry white wine
1/4 cup tomato sauce
4 Tbsp extra virgin olive oil
1 Tbsp butter
salt to taste
pinch of pepper

Instructions:

1. In a pan heat the olive oil and add the vegetables (onions, carrots and celery). Cook for a about 5 minutes or until they begin to soften.
2. Raise the temperature to a high heat and add the beef, pork and pancetta. Mix often.
3. Once the meat has lost most of its red color, after about 5 minutes, add 1 cup white wine and continue cooking at a high heat mixing often.
4. Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well.
5. Now reduce the heat to a simmer, cover and let it cook slowly for about 2 1/2 hours. Check it occasional to be sure it doesn’t get to dry. If it does add a cup of broth.
6. When the ragù is close to done add the butter.

Notes:

This is also basic ingredient for lasagna or can be served on a pasta of your choice with a sprinkle of fresh ground Parmesan.

The recipe here is for 8 to 10 servings of Ragù. I suggested 1 to 2 pounds of pasta because I don’t imagine all of you will be cooking for 8-10 people. If you are cooking for 4-6 just make one recipe of gnocchi and you can freeze the extra Ragù for another day.

Ingredients:

Basic potato gnocchi recipe
2 cups loosely packed basil leaves
2 Tbsp. Pine nuts
1 walnut*
1/3 cup extra virgin olive oil
2 small garlic cloves
1/8 cup freshly grated Parmesan cheese
1/8 cup freshly grated Pecorino cheese**
pinch of salt

Instructions:

1. In a food processor blend the garlic with a little bit of oil then add the pine nuts and walnut and blend some more.
2. Add the basil and a pinch of salt then blend a bit at a time turning the food processor on and off rather than letting it run continuously so you don’t “cook” the basil.
3. Add the oil blend again (not too much).
4. When the pesto reach a smooth consistency put it in a bowl, add the cheese and combine well using a wooden spoon.
5. Just before the gnocchi are finished cooking add a few spoons of foam from the pasta water (or a few spoons of hot milk) and mix it. Add just enough water, or milk, to make it creamy. Don’t add so much that the pesto gets watery.
6. Add the cooked gnocchi to the pesto, mix well and serve immediately.

Notes:
*Using a walnut is fairly uncommon when making Pesto. It is a secret that my Aunt who lives in Liguria taught me.
**If using Pecorino cheese don’t add salt since pecorino is really salty. If you don’t like Pecorino cheese or you don’t find it substitute it with Parmesan.

Ingredients:

Basic potato gnocchi recipe
10 oz. gorgonzola cheese
5 Tbsp. heavy cream
1-1/2 Tbsp. butter
fresh ground Parmesan

Instructions:

1. In sauce pan over a low heat melt the gorgonzola together with the butter and heavy cream.
2. As soon as you put the cheese on you can drop the gnocchi into the already boiling water.
3. Mix the cheese as it melts.
4. When the gnocchi are done drain well and add to the cheese.
5. Mix well and serve with fresh ground Parmesan cheese.

Notes:

Don’t substitute gorgonzola with blue cheese. Blue cheese will not melt well in this dish whereas gorgonzola will and be very creamy too.

Recommended resources:

* Consortium for the protection of Gorgonzola Cheese
* Consortium for the protection of Parmigiano Reggiano

Ingredients:

Basic potato gnocchi recipe
1/4 cup creamy Italian Gorgonzola cheese
1/4 cup cubed Fontina cheese
1/4 cup Ricotta cheese
1/4 cup fresh grated Italian Parmesan
2 Tbsp. heavy cream
2 Tbsp. unsalted butter

Instructions:

1. Prepare the Gnocchi as indicated.
2. Just before you put the gnocchi in the boiling water melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
3. Add the cooked gnocchi to the cheese in the pan. Combine well and serve immediately.

Notes:

This is a good alternative to four cheese pasta.

Ingredients:

Basic potato gnocchi recipe
butter
cinnamon

Instructions:

1. Prepare the Gnocchi as indicated.
2. Melt the butter, about 1 Tbsp per serving, in a pan being careful not to brown it.
3. Put the gnocchi in the butter, mix a bit and then remove them with a slotted spoon allowing the excess butter to drip off.
4. Add cinnamon to taste and serve hot.