Sunday, September 30, 2012

Butternut Squash Gnocchi with a White Wine, Butter, and Sage Sauce

2.5 lb butternut squash
12 oz flour
Salt and pepper

1.5 tablespoons of butter, divided
¼ cup white wine (I used pinot grigio)
1 shallot, diced
3 sage leaves, chiffonaded
Salt and pepper

Parmesan Crisp:
Grate some parmesan and place in a circle on a silicone baking sheet (I used a small ring mold to shape them). Sprinkle on some black pepper. Bake at 300F for 5 to 6 minutes.

For the gnocchi:

Carefully slice the squash in half and scoop out the seeds. Roast at 400°F, cut side down for 30 minutes. Flip and roast for another 45 minutes. Let cool for 15 minutes, then scoop the flesh out and puree in a food processor. Let the pureed squash cool to room temp, and season with salt and pepper.

Place in a bowl, along with the flour, and knead into a dough, adding extra flour if need be. Cut the dough into 8 pieces. Roll out one piece at a time, covering the remaining dough with plastic wrap. You’ll want to roll out each piece into a long 12” hot dog shape. Start from the middle, and slowly work your way to the outside. Slice into pieces approx ¾” wide.

Use a fork to give the pieces the classic gnocchi shape; it’s much easier to learn from a video:
Just make sure the pieces are floured so they don’t stick to your fork. This takes an exceedingly long to do if you’re not familiar with it; either that, or I’m not cut out to be an Italian grandmother.

Some mixed success my first time out

 Place your finished gnocchi on a baking sheet lined with parchment paper. You can leave to let dry for up to two hours. I froze what I didn’t cook by sticking the whole baking sheet in the freezer, then placing the individually frozen gnocchi into a Ziploc bag (so they didn’t stick to one another). I have no idea if they’ll be good or not, but I thought I’d give it a try.

Cook the gnocchi for 2-3 minutes in salted boiling water. When they start to rise in the pot, they’re finished.

For the Sauce:
Melt ½ tbsp butter in a small pan. Add the shallots, and cook until translucent. Add the wine, and reduce by half. Stir in the remaining tbsp of butter, whisking it while it melts, then add the sage and take off heat.


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