Using flavorful Honeynut squash – these pillowy gnocchi include the roasted squash in the dough and also served in the finished dish. Serve with simple browned butter and fresh herbs – delish!
I find it totally relaxing to make this recipe. It really is simple and not intimidating… I’ll walk you through it!
It does take some time to make – its a big recipe! Makes about 144 little pieces of gnocchi!
A Fall-inspired healthy recipe.
The 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
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 trough but not browned. Let cool. (Makes 1 3/4 cups of roasted squash.)
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!)
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.
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!
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.
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.
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.
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!
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.”
See BLOG for many more photos of the gnocchi process, and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Serves 8 -10 as a main course, more for first course.
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.