The Food Issue
2015
grainswest.com
37
Butternut Squash
Gnocchi
Gnocchi are light little dumplings, easy
to make and fabulous with savoury
sauces. Enjoy with a side of steamed
asparagus for an inspired vegetarian
main.
Ingredients
1 ½ cups (375 mL)
cooked, puréed and
cooled butternut squash
½ tsp (2 mL)
salt
1 tsp (5 mL)
nutmeg
cup (175 mL)
ricotta cheese
1
large egg
2 cups (500 mL)
all-purpose flour, divided
Instructions
To cook butternut squash, cut into
large chunks, remove seeds and roast,
uncovered in a 350°F (180°C) oven until
soft, about 30 minutes, or microwave
squash chunks until soft. Scrape squash
away from peel, and mash or purée. Do
not add any additional moisture.
In a large bowl, combine squash, salt,
nutmeg, cheese, egg and 1 ¾ cups
(425 mL) of flour. Mix ingredients using
your hands until just combined. Do
not overmix, or gnocchi will be tough.
Dough should be workable but still
sticky. If it is too wet, gradually add the
remaining ¼ cup (60 mL) of flour.
Remove ¼ of the dough to a clean,
floured work surface. Roll dough back
and forth with your hands to form a long
rope approximately 1 inch (2.5 cm) in
diameter. With a sharp knife slice the
dough into 1 ½-inch (3- to 4-cm) pieces.
Place gnocchi on a lightly greased
cookie sheet. Repeat until all gnocchi
has been formed.
In a large pot or pasta pot bring lightly
salted water to a boil. In small batches,
carefully add gnocchi, return to a boil
and cook until gnocchi rises to the top
of the water, about 5 minutes. Remove
cooked gnocchi with a slotted spoon
to a warm platter. Continue to cook
remaining gnocchi in small batches.
Brown butter sauce
¼ cup (60 mL)
butter
1 cup (250 mL)
10% cream
2 Tbsp (30 mL)
Parmesan cheese, plus
additional for garnish,
if desired
1
Pinch nutmeg
½ cup (125 mL)
toasted, chopped walnuts
In a skillet over medium heat melt butter,
stirring until it starts to brown slightly.
Stir in cream, reduce heat and continue
stirring occassionally until the mixture
thickens enough to cover the spoon,
about 5 to 7 minutes.
Add Parmesan and nutmeg, and stir to
combine.
Add gnocchi to sauce in the pan and toss
to coat. Garnish with toasted walnuts.
Makes 4 servings.
Nutritional Information (per serving):
Calories:
633
Protein:
20 g
Carbohydrate:
65 g
Fibre:
6 g
Sugars:
5 g
Fat:
34 g
Saturated Fat:
16 g
Trans Fat:
1 g
Cholesterol:
121 mg
Sodium:
548 mg
Potassium:
292 mg
