Butternut Squash Gnocchi
From the kitchen of Sunset Magazine 10/08 Issue.
These little dumplings are ever so slightly sweet.
- 1 butternut squash about 2 lbs
- ½ tsp salt
- ¼ tsp each ground white pepper and freshly ground nutmeg
- 3 to 3 ½ cup flour, plus more for shaping (I used whole wheat pastry flour)
- 3 tbsp butter, melted
- ½ cup freshly shredded parmesan cheese, plus more at the table
- Freshly ground black pepper
1. Bake or microwave squash until tender. Peel off skin and place flesh into bowl. Puree with hand mixer until smooth.
2. Combine 2 cups of the mashed squash with ½ tsp salt, white pepper and nutmeg. Stir in flour, 1 cup at a time until a dough forms (it will pull away from side of bowl).
3. Turn dough onto well floured surface. WIth well floured hands, kneed dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll the other batch into a ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a bowl. Boil gnocchi until they rise to the surface, about 4 minutes, cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter, cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.