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I am so very thankful for all the wonderful doctors and nurses that helped me over the past week. Last Thursday early morning at 2:00 am I woke up to use the bathroom and collapsed when coming back to bed. My wonderful sweetheart called 911 and an ambulance came within a few minutes and took me to the hospital very close by. I was evaluated and was then in surgery and I now have a pacemaker to help my heart beat regularly. Without my wonderful husband and all the help I received I would not be here today to tell all of you. Modern medicine and caring people saved my life. I will be forever grateful. I am recovering very well!
So very, very Thankful for our libraries!
As I promised in yesterday's blog post that I would share the Butternut Squash Gnocci recipe and so here it is! Butternut Squash Gnocci
Ingredients:
1 butternut squash about 1.5 pounds equaling 2 cups cooked 2 large eggs beaten, 1/2 tsp salt, black pepper and 1.5 cups flour. I use unbleached all purpose flour and 2 large eggs beaten 1 stick of unsalted butter, 12-18 fresh sage leaves, and grated Parmesan cheese.
Pre-heat oven to 350F, cut in half lengthwise, place the squash on parchment paper with just a bit of olive oiled brushed on squash. Bake for approximately 60 minutes. I usually check after 45 minutes to see if the squash is done. If a fork can easily penetrate it is ready. Let the squash cool enough so that you can handle it easily. Scoop out the seeds and then scoop out all of the squash and place in a mixing bowl. Using a fork smash the squash until it is smooth with no lumps, stir into the squash the 2 eggs. Once that is well mixed stir in the salt and pepper and then the flour. Once that is done using a large pan such a Dutch Baby and fill with enough water to use for poaching the gnoccis. Bring the salted water to a boil and spooning about a tablespoon or a bit more of the squash mixture and using your fingers scoop it into the boiling water. Continue scooping the mixture in until the pan is full- about 10-15 gnoccis at a time. Once the water is boiling again and the gnoccis rise to to the surface then poach exactly for 2 minutes and remove them carefully one at time- I use a small strainer. Place the gnoccis on a cooling rack. Continue poaching the rest of the mixture until all gnoccis have been poached. Let them cool and drain. I usually put a folded dish cloth under the rack to keep things tidy. Meanwhile melt the butter in a good size frying pan, brown it just a bit and add then the fresh sage leaves turning them often until they are crisp but not burnt! Remove them from the pan and once the gnoccis have cooled down and aren't wet- only damp- then place the gnoccis in the pan with the brown butter and turning when they are browned. Once they are browned on both sides, place them in everyone's pasta bowls with the sage leaves and parmesan!
Many many thanks to Brian for Thankful Thursday!
Buon appetito!
