Don’t knock-it till you’ve tried gnocchi
Originally appeared in the November 17, 2011 edition of the Southside Times.
You might say that for something as simple as dumplings, it’s a contradiction for gnocchi (particularly this recipe) to be so labor intensive. But to many cooks, culinarians, and pastry purists, part of the pay-off is the process. Consider the labor-of-love involved in making tamales—think about the low-key technique of braising. Moral of the story: the time invested is worth it. Read more after the jump:Translated from Italian, gnocchi (pronounced knock-key) means “lumps”; so while I’ll place some emphasis on consistency, don’t work your fingers to the bone seeking geometric perfection. Like all rustic dumplings, these silky-and-savory bites should suggest something homemade—or “fatto in casa.” Typically, gnocchi is a mixture of potato, flour, and cheese (often Parmesan, but ricotta is popular).
This is one of those recipes that you can start around brunch time, in anticipation of a cozy lunch. But another advantage is par-poaching the gnocchi ahead of time, and then refrigerating or freezing the dumplings. And gnocchi is a nice addition to a clear soup; or, like pasta, you can toss the little lumps with tomato sauce or Alfredo. In short, these dumplings are fun and versatile. So don’t knock-it till you’ve tried gnocchi.
Butternut squash gnocchi
Serves 6 – 8
- 1, one-pound butternut squash
- As needed, olive oil
- 1 large russet potato, peeled and quartered
- 1 cup grated Parmesan cheese (divided)
- 1 large egg, beaten
- 1 ½ teaspoon ground nutmeg
- To taste, kosher salt and pepper
- 2 cups (or more), all-purpose flour
- As needed, unsalted butter
- 2 tablespoons chopped fresh sage
1. Preheat oven to 400° F. Cut squash lengthwise; discard seeds. Oil flesh and place skin-side down on a baking sheet. Roast squash until fork-tender (about 1 hour). Afterwards, allow to cool and scrape flesh from skin (discard skin). Using a food processor or blender, puree squash until smooth. Heat pulp in a saucepan until juices evaporate and puree thickens. Measure 1 cup of puree (reserve remaining squash for another use).
2. Cook potato in a saucepan of boiling, salted water, until potato is fork-tender. Drain and allow to cool. Using a ricer or food mill, puree potato until lumps have been eliminated. In a bowl, combine smooth potato, squash puree, ½ cup grated Parmesan, egg, nutmeg, and salt and pepper. Gradually add in flour, kneading the mixture until dough forms workable mass (if dough is too sticky, just add a bit more flour). Knead dough on a flour surface. Divide into eight pieces.
3. Work dough into ½-inch ropes, cutting segments and placing them on a floured sheetpan or plate. In a large pot of boiling water, cook the dumplings until they float to the surface. Drain and reserve in a bowl with a bit of oil. When ready to sauté, heat some of the butter until it browns. Add gnocchi, stirring to coat; add sage and Parmesan. Season to taste before garnishing with extra Parm and serving.
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