Thankful Thursday January 26, 2023

 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!

           

W is for Winter Squash Gnocci

This is one of our winter favorites as a main course or as a side dish to accompany chicken, pork or even fish. We grew Delicata squash this year and had a bumper crop, but any winter squash will work!

Winter Squash Gnocci
Ingredients
1 Butternut, Acorn or Delicata squash (about 1-1/2pounds)
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour

Sage Butter Sauce
4 ounces (1 stick) unsalted butter
12 fresh sage leaves
2 ounces Parmesan cheese, grated (about 1/2 cup)
Salt, to taste
Fresh ground pepper, to taste

Position a rack in the lower third of the oven and preheat to 350 F.

Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard the seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight. NOTE: Some squash does not need this step-not all are watery after baking.
The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should feel sticky and soft.

Bring a large pot of water to a boil. Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a small knife.NOTE: don't worry about being precise about the shape of the gnocci. I just take a tablespoon and scoop up some squash and slide it off into the boiling water.

Cook the gnocchi in small batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.
Sage Butter Sauce Prep
Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves and a pinch of salt and pepper.

Add the gnocchi to the butter, brown each side slightly turning over to coat. Sprinkle with Parmesan ( and freshly chopped Italian parsley if available) and serve immediately.
Partner this with a salad and bread and you have a wonderful meal fit for Royalty!