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!