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Recipe Detail Page
Squash Gnocchi
Holiday 2001
The amount of flour in this recipe will vary according to the dryness of the squash. Remember that roasting the squash gives a drier result than boiling. Boil a few gnocchi for testing and if they seem too light add another 1/4 cup (50 mL) flour. If smoked mozzarella is not available or if you do not care for a smoked taste, use Asiago cheese. This rich first course is best before simply grilled or roasted fish or chicken.
Serves 6
2 1/2 lb (1.2 kg) squash, preferably buttercup, hubbard or kaboka
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
1 egg yolk
1 tbsp (15 mL) minced fresh rosemary
1 1/2 cups (375 mL) all-purpose flour
Sauce
1/4 cup (50 mL) butter
Sage leaves
Kosher salt and freshly
ground pepper
4 oz (125 g) smoked mozzarella, grated
1. Preheat oven to 400°F (200°C). Cut squash into half and remove seeds. Brush the cut surfaces with oil, season with salt and pepper and place on cookie sheet. Bake 40 to 60 minutes or until squash is tender. Cool for 10 minutes then remove squash from skin. Measure squash to make 3 cups (750 mL). Reserve remainder for another use. Cool.
2. Using a food mill, ricer or food processor, mash squash so it is lump free. Place squash in large bowl. Stir in egg and rosemary. Season with salt and pepper. With your hands, slowly knead in just enough flour to make a smooth, soft, slightly sticky dough.
3. Sprinkle cookie sheets lightly with semolina or cornmeal, or simply put on parchment paper or plastic wrap so gnocchi do not stick. Flour a board and divide dough in four. Roll each quarter into a rope about 1/2-inch (1-cm) thick. It will be about 2-feet (60-cm) long. Cut into 1/2-inch (1-cm) pieces. With the tines of a fork, mark each gnocchi on one side. This helps to hold the sauce better. Place on the baking sheets.
4. Bring a large pot of salted water to boil. Add quarter of gnocchi and cook until they float to the surface, about 2 to 4 minutes. Remove with a slotted spoon and drain. Place in a buttered baking dish and keep warm. Repeat with remaining gnocchi.
5. While gnocchi is cooking, make sauce. Melt butter in skillet over low heat. Add sage leaves and let cook gently for 5 minutes. Season with kosher salt and freshly ground pepper. Toss with gnocchi and sprinkle with smoked mozzarella.
Serves 6
