Butternut Squash Gnocchi, pan-fried
Kevin calls them "nooggie" because that's what he called them when he was a kid. I never liked gnocchi, always thought they were like little dough bombs that get stuck in your gut, at least not the boiled & sauced ones.
But I do like them if they are pan-fried, soft in the middle and crispy on the outside. I had them once, a long time ago, when my friend was working at the Bridge Cafe - the chef at the time had these on the menu.
So, last night I was thinking about a side dish to bring to Christmas Dinner at my in-laws house...racked my brain, don't want to do the usual, and thought of these pan-fried gnocchi. I wanted to do a twist on the plain potato, and started an interweb search for Butternut Squash Gnocchi.
Used one russet, some leftover cubed squash from the fridge and got to work - this recipe made about 5 servings.
1 medium-large russet potato
1.5 cups small cubes of butternut squash
1 large egg
1-1.5 cups unbleached flour
salt and pepper
chopped sage leaves
olive oil
parmigiano reggiano, grated
boil potato and squash until soft. (baking/roasting in the oven should work too)
rice (or food mill) both and let dry a bit (squash gets wetter than potato)
put both in a mixing bowl and add one egg, blend together.
add salt and pepper. stir again. (might try adding nutmeg next time)
add flour 1/4 cup at a time, mixing until dough gets drier, but still sticky.
work dough in batches, flouring surface and dough to avoid super-sticky-ness. (it should feel dry on the outside, but remain sticky on the inside)
shape into long rods, cut into 1/2 inch pieces, flour and put aside.
boil gnocchi in salted water until they float to the top, pull out of water with a spider or slotted spoon, then put into sautee pan with a little bit of olive oil and chopped sage until browned and crispy on the outside.
serve immediately with grated parm on top.
i stored some boiled gnocchi last night, with a little olive oil on them so they wouldn't stick together and then just sauteed them for lunch - easy and delicious. I think this is what I'll do for Christmas - make them the day before and just heat them up before dinner.
I also refrigerated some of the dough, with lots of flour to avoid sticking, in saran wrap and it still seems soft and pillowy in the fridge today.
But I do like them if they are pan-fried, soft in the middle and crispy on the outside. I had them once, a long time ago, when my friend was working at the Bridge Cafe - the chef at the time had these on the menu.
So, last night I was thinking about a side dish to bring to Christmas Dinner at my in-laws house...racked my brain, don't want to do the usual, and thought of these pan-fried gnocchi. I wanted to do a twist on the plain potato, and started an interweb search for Butternut Squash Gnocchi.
Used one russet, some leftover cubed squash from the fridge and got to work - this recipe made about 5 servings.
1 medium-large russet potato
1.5 cups small cubes of butternut squash
1 large egg
1-1.5 cups unbleached flour
salt and pepper
chopped sage leaves
olive oil
parmigiano reggiano, grated
boil potato and squash until soft. (baking/roasting in the oven should work too)
rice (or food mill) both and let dry a bit (squash gets wetter than potato)
put both in a mixing bowl and add one egg, blend together.
add salt and pepper. stir again. (might try adding nutmeg next time)
add flour 1/4 cup at a time, mixing until dough gets drier, but still sticky.
work dough in batches, flouring surface and dough to avoid super-sticky-ness. (it should feel dry on the outside, but remain sticky on the inside)
shape into long rods, cut into 1/2 inch pieces, flour and put aside.
boil gnocchi in salted water until they float to the top, pull out of water with a spider or slotted spoon, then put into sautee pan with a little bit of olive oil and chopped sage until browned and crispy on the outside.
serve immediately with grated parm on top.
i stored some boiled gnocchi last night, with a little olive oil on them so they wouldn't stick together and then just sauteed them for lunch - easy and delicious. I think this is what I'll do for Christmas - make them the day before and just heat them up before dinner.
I also refrigerated some of the dough, with lots of flour to avoid sticking, in saran wrap and it still seems soft and pillowy in the fridge today.
3 comments:
serious yum. glad you are maintaining the blog!
thanks for my first comment! maybe i'll let you take some pictures of my future dishes - then you'll be 'published'
jen
yes! i think my best photo talent is food.
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