Butternut Squash Gnocchi ~ It’s Gluten Free

Ingredients

• <bThe Gnocchi Dough 1, 6" tall Honeynut Squash - total: 2  1/2 cups peeled and sliced (or butternut squash)
• 2 teaspoons neutral oil*
• 4 cranks black pepper
• 1/4 teaspoon sea salt
• 1 cup ricotta cheese (part-skim or full fat) 
• 2 large eggs, I used pasture raised
• 1  1/2 teaspoons good quality garlic powder
• 1/8 teaspoon nutmeg, grated fine
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1  1/2 gluten free flour blend (can use regular flour)
• 1/2 cups Parmesan Reggiano cheese, grated fine (plus some shaved for the finished dish)
• Finishing the Dish: (amounts for half of the Gnocchi) 4 tablespoons unsalted butter (I used organic)
• 2 medium fresh garlic cloves, peeled and thinly sliced
• 2 tablespoons fresh herbs, such as marjoram or parsley
• Shavings of Parmesan Reggiano
• 3 tablespoons fresh herbs such as marjoram, parsley or chives

Instructions

1. Roast the squash: Preheat oven to 375 degrees. Cut the peeled squash in 1 inch pieces. Add to a rimmed baking pan with oil, 4 cranks of black pepper and 1/4 teaspoon sea salt. Rub in to coat and spread out on the pan. Roast until cooked through, turning the squash once for 20 – 25 minutes until tender and cooked through but not browned. Let cool. (Makes 1 3/4 cups of roasted squash.)
2. Make Gnocchi Dough: In a food processor add 1 cup cooled roasted squash – save the remaining 3/4 cups for the finished dish. Add the next 6 ingredients: ricotta, eggs, garlic powder, nutmeg, sea salt and black pepper. Process until smooth with a touch of texture from the squash (I like this!)
3. Add the flour and parmesan and pulse in until just mixed in. Use a rubber spatula and scrape the sides, process until all is combined. Remove the dough to a bowl. Use a knife and separate the dough into eight portions, gently scoring it.
4. Dust your work surface with 1 teaspoon of flour and smooth out. Add 1/8th of the dough and roll into a long thin log; about 16 inches long and 1/2 inch wide. Use more flour if necessary so that it does not stick – but only use a little!
5. Cut the log into 1″ pieces – will be about 18 pieces. Don’t worry about how many you have, just make the size of the gnocchi consistent.
6. To shape: place the tines of a fork on each gnocchi to make an impression, no need to press too hard. Pick up the gnocchi and push on the inside to make a dent and give it a curved shape. Have 2 large trays ready dusted with some flour – Place all finished gnocchi as you shape on these trays. Repeat until all 8 logs are cut and shaped.
7. To cook: for 1/2 of the gnocchi (use your largest pot so gnocchi have plenty of room.) Bring a large pot of water to a boil. Add gnocchi and stir gently. The gnocchi will float to the top! A hint they are cooking. Let them cook a bit longer, stirring for 3 more minutes. Drain them in a colander in the sink, let cool. Cook the remaining 1/2, or freeze.
8. Browned Garlic Butter to finish the dish, for 1/2 of the gnocchi: Heat 4 tablespoons of butter in a 12″ skillet. Melt, and add 2 medium sliced cloves of garlic. Cook over low heat for two minutes to soften the garlic. Raise heat to medium-high. The butter will start to brown, remove from heat, add a small pinch of salt... a delicious nutty flavor! Add reserved roasted butternut squash and gnocchi, toss to warm through, (can be reheated on low heat, stirring.) A delicious nutty flavor!

To Serve:
Toss cooked gnocchi and reserved roasted squash with warm garlic brown butter and heat gently to warm through.
Add to a large bowl, or individual bowls and top with shaved parmesan cheese.
Sprinkle with fresh herbs.

Too many to cook?
Freeze remaining UNCOOKED gnocchi. Spread them out on a waxed paper lined tray. Freeze until firm, then add to freezer bags, mark and freeze up to 2 months.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

Notes:
An Idea: cook half / freeze half
Freeze remaining UNCOOKED gnocchi. Spread them out on a waxed paper lined tray.
Freeze until firm, then add to freezer bags, mark and freeze up to 2 months.

This recipe may not be reproduced without the consent of its author, Karen Sheer.