Squash gnocchi – gnocchi di zucca
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.
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
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.