Gnocchi with Butternut Squash


Gnocchi is not as difficult to make as you may think. It’s a little messy, sure, but there are only a three ingredients. One essential tool, however, is a ricer. This keeps the gnocchi light and fluffy rather than dense like mashed potatoes. Mark Bittman and Mario Batali have a great video where I got the inspiration for this recipe.

For the Gnocchi:
1 lb. Starchy Potatoes, Peeled (Russets work well)
1 Egg
100 g. Flour
For the Sauce:
1 Butternut Squash, Diced
1 Red Onion, Sliced Thin
2 Tbsp. Tomato Paste
Pinch of Red Pepper Flakes
Salt and Pepper, To Taste
Parmigiano Reggiano, To Taste

For the Gnocchi:
1. Boil potatoes. While still warm, pass through a ricer directly onto your work surface.
2. Make a well in the center and add the egg and flour, incorporating just until the dough comes together. Be careful not to over mix or this will make the gnocchi tough and chewy.
3. Form dough into tubes and cut so that each gnocchi is about 1 inch thick.
4. Using a fork, roll gnocchi against the fork to form ridges.
5. Add to a pot of salted, boiling water for about 1-2 minutes until the gnocchi float to the surface.
For the Sauce:
1. Add butternut squash to a hot pan with olive oil and cook until brown on the outside.
2. Add red onion, tomato paste and red pepper flakes and cook for another few minutes until onions are soft and squash is cooked all the way through.
3. Add the gnocchi to the sauce along with some of the pasta water just until the gnocchi absorbs the sauce.
4. Serve and top with grated Parmigiano Regianno cheese.


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