Post by George on Mar 30, 2009 17:38:42 GMT -5
I wanted to share a recipe with everyone that I made a couple of night's ago. It is very inexpensive and also very good. How many of you are familiar with Gnocchi? It is a small Italian dumpling that is usually made with potato flour. However as you will see this recipe goes far from there.
Butternut Squash Gnocchi
1 Butternut Squash (about 2 pounds)
About ½ teaspoon salt
¼ teaspoon each ground white pepper (or you can use black) and ground nutmeg
3-3 1/2 cups flour plus more for shaping
3 Tbsp butter, melted
½ cup freshly shredded parmesan cheese plus more at the table
Freshly ground black pepper
1.l With a fork or sharp knife, poke holes all over the squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise, scoop out and discard seeds. Flesh should be tender when scraped with a fork. If not microwave on high cut side down, in 1 minute intervals until tender. Let sit until cool enough to handle. Scoop out flesh (discard peel) and mash until smooth.
2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), ½ teaspoon salt, the white pepper and nutmeg. Stir in flour 1 cup at a time until a dough forms (it will pull away from inside of bowl)
3. Turn dough out onto a generously floured surface. With well-floured hands knead dough 10 – 12 times.
4. Divide dough in half and cover one half with plastic wrap. Roll other half into ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and repeat process with remaining half of dough.
5. Bring a large pot of salted water to a boil. Boil Gnocchi until they rise to the surface (about 4 minutes) cook 30 seconds longer and then lift out of water with a slotted spoon making sure water drains from Gnocchi, and place in a large serving bowl. Gently toss with melted butter and grated cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
(Alternate method for cooking squash)
Cut squash in half lengthwise. Scoop out seeds and any stringy material. Place cut side down on an ungreased cookie sheet. Bake at 325degrees for 30 minutes. Turn squash over, cover and bake another 30 minutes. Squash should be tender when pierced with a fork.
If anyone tries to make this you will really enjoy it. I know I did. It is a bit of a task to make but well worth it.
I am certain that if this post needs to be moved Brother Ben will put it where it should be. I think of all the things I have lost I miss my mind the most.
In Christ,
George
Butternut Squash Gnocchi
1 Butternut Squash (about 2 pounds)
About ½ teaspoon salt
¼ teaspoon each ground white pepper (or you can use black) and ground nutmeg
3-3 1/2 cups flour plus more for shaping
3 Tbsp butter, melted
½ cup freshly shredded parmesan cheese plus more at the table
Freshly ground black pepper
1.l With a fork or sharp knife, poke holes all over the squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise, scoop out and discard seeds. Flesh should be tender when scraped with a fork. If not microwave on high cut side down, in 1 minute intervals until tender. Let sit until cool enough to handle. Scoop out flesh (discard peel) and mash until smooth.
2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), ½ teaspoon salt, the white pepper and nutmeg. Stir in flour 1 cup at a time until a dough forms (it will pull away from inside of bowl)
3. Turn dough out onto a generously floured surface. With well-floured hands knead dough 10 – 12 times.
4. Divide dough in half and cover one half with plastic wrap. Roll other half into ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and repeat process with remaining half of dough.
5. Bring a large pot of salted water to a boil. Boil Gnocchi until they rise to the surface (about 4 minutes) cook 30 seconds longer and then lift out of water with a slotted spoon making sure water drains from Gnocchi, and place in a large serving bowl. Gently toss with melted butter and grated cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
(Alternate method for cooking squash)
Cut squash in half lengthwise. Scoop out seeds and any stringy material. Place cut side down on an ungreased cookie sheet. Bake at 325degrees for 30 minutes. Turn squash over, cover and bake another 30 minutes. Squash should be tender when pierced with a fork.
If anyone tries to make this you will really enjoy it. I know I did. It is a bit of a task to make but well worth it.
I am certain that if this post needs to be moved Brother Ben will put it where it should be. I think of all the things I have lost I miss my mind the most.
In Christ,
George