Dinner Nov 15, 2024
Note: I roasted a butternut squash days before making the gnocchi, oven at 400°F (200°C) for about an hour.
I don't know if the cornstarch was necessary, but potato gnocchi recipes talk so much about the importance of starch I figured it wouldn't hurt. And I don't think it did.
Ingredients:
24oz Butternut Squash purée
~1 cup All-Purpose Flour, divided, plus more for dusting and as needed 1 teaspoon Fine Grain Sea Salt ¼ teaspoon Corn Starch
Leaves from 1 large sprig Fresh Rosemary
Directions:
Place butternut squash onto a clean work surface, use paper towels to blot/squeeze out some excess moisture, and then spread into an even layer.
Scoop ½ cup flour into a fine-mesh sieve and tap to dust flour all over butternut squash
Using a bench scraper, chop down repeatedly all over to cut flour into butternut squash
Using a bench scraper, gather up shaggy butternut squash mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
Scoop remaining ½ cup flour into sieve and dust all over butternut squash. Continue to gently fold and press, just until a uniform dough comes together. (Make sure to simply fold and press down; avoid the smearing motion more commonly used when kneading bread.)
Dust dough all over with flour and gently form into a log.
Clean work area well and dust with fresh flour. Using bench scraper, cut the log into four equal parts, roll each portion into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
Using bench scraper, cut snake into 2-inch portions. Use the palms of your hands to gently form into a rough ball. Make an indent in the dough by running the spin of a knife up one side of the ball, across the top, and down the other side. Make another indent perpendicular to first, and then two more, making eight sections that look like the ridges of a pumpkin. After forming each pumpkin, transfer to a well-floured area or baking sheet.
Bring a large pot of very well-salted water to a boil.
Using a slotted spatula, transfer gnocchi to boiling water. Stir once very gently with a slotted spoon to prevent sticking. When gnocchi begin to float to the surface, remove from water. Taste one when cooled; it should be soft yet cooked through, without any raw-flour flavor.
Remove rosemary leaves from the stem. Using a toothpick, push one whole leave or half a leave into the center of each gnocchi top to make a pumpkin stem.
Serve with a sauce.
Final Notes:
I was worried that they would be too big and not cook well, but they seemed fine and were similar in texture to the potato gnocchi from a few days before. Probably still could have been smaller, but they were quicker to make and still super cute!
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