Fall Twist on Traditional Italian Dish: Butternut Squash Gnocchi

Living in Italy makes it virtually impossible to avoid the pasta and cheese-laden dishes. But when I can mix my favorite fall flavors into the traditional fare (and add some extra veggies!) I jump at the chance. So after learning to make gnocchi (traditionally potato dumplings) I decided to try adding my favorite squash into the mix. Except for the butternut squash, all the ingredients are staples that should already be in your pantry.

 

Serves 4

Ingredients:

•  2 cups whole wheat flour
• 2 cups butternut squash puree (Ralphs, in season - $2/lb)
• 1 egg
• 1/2 tsp salt

Directions:

Roast and puree squash (see previous post for instructions!). Press with a paper towel to remove some of the excess moisture.

Put all the ingredients in a bowl and mix until well combined using a potato masher, wooden spoon, or your hands.

Roll the dough into foot long, thin rolls on a lightly floured surface and cut into 1/2" pieces. Roll over each piece with a fork to give them the traditional gnocchi look.

Drop into a pot of boiling water. After the pieces being to float cook for an additional 1-2 minutes, drain and serve.

Total Cost: $.50 per serving

Nutrition Facts: 284 calories, 1.8g fat (.5g saturated, 0g trans), 46mg cholesterol, 168mg sodium, 58.5g carbohydrates, 1.7g fiber, 2.3g sugar, 8.8g protein, [Vit A 230%, Vit C 26%, Calcium 6%, Iron 21%]

 

This can be enjoyed with any pasta sauce, though I found it goes really well with a drizzle of extra virgin olive oil and 2-3 tbsp of freshly grated Parmesan cheese. Some chopped sage would be a nice addition as well! Until next time, may your stomachs be full and your grocery bill be small!

Basics: Roasting Squash for Purees

One of the basic kitchen techniques crucial to fall is how to roast a whole squash (pumpkin, butternut, etc.) to make into a puree to be used for other recipes. Here is a step-by-step guide outlining how to roast a squash in order to yield the freshest, best puree possible.

 (Here I will be using a pumpkin to demonstrate)

1. Cut the squash into manageable pieces, at least in half. For a larger squash, cut into smaller pieces to decrease time in the oven. Make sure the pieces are equal in size to ensure equal cooking time. Remove all the seeds and pulp.

2. Arrange all pieces on a baking sheet, flesh side down, with 1/4-1/2" of water in the bottom of the dish to prevent burning and to keep the squash soft. Roast at 400 degrees until the flesh is soft, mushy, and the skin is easily pierced with a fork, about 45-60 minutes.





3. Allow the pieces to cool for 15-20 minutes, or until they are cool enough to handle. With a fork, begin removing the flesh into a container large enough to mash everything together in. Try to get as much of the flesh from the skin as possible; this should be easy if the squash is cooked enough!



4. Again using a fork, mash the flesh until it turns into a puree consistency. Try mashing and whipping it in different ways to most effectively blend it. Alternatively you could use a blender, either stand or immersion, or a food processor if you have one.

5. After blending, you can use this as you would use canned squash puree in any other recipe! It can be frozen and defrosted when ready to be used, or refrigerated for up to a week.





Although this method certainly takes more time and effort than simply buying puree from the store, the taste and freshness are unparalleled by this method! I encourage everyone to try this at least once, maybe if you have some extra time on a weekend morning, just to taste the difference.
Until next time, may your stomachs be full and your grocery bill be small!