Gnocchi is a soft dumpling made from semolina, wheat flour, eggs, cheese, potatoes, breadcrumbs, or cornmeal. It is seasoned with various herbs and spices. This dish is a native of Italy and different regions have their own versions. Gnocchi is eaten as a first course as an alternative to soups or pasta. Nowadays, gnocchi can be bought from stores, in frozen or fresh forms. The term gnocchi comes from the Italian word “nocchio” which means “knot in wood”.
This recipe shows a butternut squash flavored gnocchi sprinkled with Parmesan cheese and sage leaves. Crispy on the outside but creamy on the inside.
• 2 cups of cooked butternut squash
• 1 cup of mascarpone cheese
• 2 large eggs
• 1.5 tsp of salt
• 2 oz of finely grated Parmesan
• 1 cup of all-purpose flour
• 1 stick of unsalted butter
• Black pepper
• 1/4 cup of thinly sliced sage leaves
This recipe takes 20 minutes to make. The butternut squash mixture needs to set in the fridge overnight. Serves 12 gnocchi.
Remove the top and bottom of the butternut squash.
Chop the squash in half and then into quarters.
Place the squash on a plate with the flesh side up.
Cover with plastic wrap and place in the microwave for 8 minutes.
Remove the wrap and let it cool.
Peel of the skin and set aside.
In a mixing bowl, add mascarpone cheese, eggs, salt, pepper, and Parmesan cheese.
Whisk together until smooth.
Add butternut squash and whisk until broken down.
Gradually add all-purpose flour and whisk until well blended.
Cover with a plastic wrap and let it set in the fridge overnight.
Boil water in a pot seasoned with salt.
Melt butter in a skillet.
Use two spoons to scoop and dump butternut mixture into the boiling water.
When they float, cook for another 1 to 2 minutes.
Remove with a strainer.
Place the gnocchi on the skillet with melted butter.
Season with salt, cayenne, and salt.
Cook for 2 to 3 minutes and then flip.
Sprinkle with sage leaves and cook for another 2 to 3 minutes until golden brown.
Transfer to a plate. Drizzle with melted butter and Parmesan cheese.
Ideas And Tips:
• You can set the butternut squash mixture for at least 4 to 5 hours but overnight is best.
• Cream cheese can be used instead of mascarpone cheese.
images – https://youtu.be/APFiSxaCPo8