Tuesday, 15 April 2014

Butternut Squash Gnocchi

The Gnocchi -
1 Butternut Squash (Halved/Seeds Removed)
2 Tablespoons & 1/4 Cup Olive Oil
3 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Oregano
1/2 Teaspoon Sage
1/4 Teaspoon Ground Nutmeg
2 1/2 Cups Whole Wheat Flour

- Preheat the oven to 375 F.

- Rub the two haves of squash with 2 tablespoons of olive oil, then season them with 1/2 teaspoon of salt and pepper.

- Place the squash with the cut side down on a baking sheet and roast for 45 minutes to an hour (until tender).
*You can microwave the squash instead, however the flavour won't end up being quite as rich!

- Let the squash cool for a few minutes, and then proceed to scoop the flesh from the squash (discard the skin).

- Mash into a chunky puree (a potato masher works great) and leave for about 15 minutes to cool.

- Add 1/4 cup of olive oil, 1/2 teaspoon of salt, oregano, sage, and nutmeg, and work into the warm squash.

- Sprinkle the flour over the mixture and work the mixture with your hands into a smooth, soft dough.

- Cover it with a damp towel and let rest for 30 minutes.

- Place the dough onto a floured surface and quarter it. Roll each quarter into a rope, and cut each rope into pieces (about 3/4 inch long).

- Take a floured fork and press each piece against the tines, then place each piece on a lightly floured surface.

- Bring 4 litres of water to a low boil, add the gnocchi in batches, and cook until they float (about 1.5 to 2 minutes).
*You can transfer them immediately to a warm buttered frypan to make the edges golden brown and slightly crispy!

The Sauce -
2 Tablespoons Butter
2 Medium Shallots (Chopped)
1 Pound Zucchini (Sliced Thinly, Lengthwise)
2 Cups Cherry Tomatoes (Halved)
1/4 Teaspoon Ground Nutmeg
1/2 Cup Grated Parmesan Cheese
1/2 Cup Chopped Fresh Parsley

- Melt the butter in a skillet over medium-high heat, and cook until it begins to brown (2 minutes).

- Add the shallots/zucchini, and cook stirring often until softened (2 to 3 minutes).

- Add the tomatoes, nutmeg, and pepper and continue cooking, stirring often for 1 to 2 minutes.

- Stir in the parmesan and parsley.

- Add the gnocchi and toss to coat.