I know, I know. I’m a little late to the Fall recipe party. And it’s almost Christmas, but bear with me – this recipe is worth reverting back for 🙂
Recent outside temps (it was nearly 60 degrees this week) tell me it’s still fall. Well, at least in my mind and in my kitchen, that is. 🙂 Hence, the sugar pumpkin and butternut squash you see above waiting to be roasted and pureed into something tasty.
Like butternut squash gnocchi. Mmmm… so good! It’s a very fall-inspired dish (that can be eaten in winter, too) and is pretty simple to make. I love gnocchi and homemade is really the only way to go. It’s light & fluffy and you can pretty much flavor it how you want. The squash makes it less heavy than traditional potato gnocchi and gives it a nice flavor. And as with most of my recipes, you can freeze them, too.
Sauteed Butternut Squash Gnocchi with Broccoli Rabe
Inspired by this recipe.
- 2 cups butternut squash or pumpkin puree (I made my own using the method in the inspiration recipe)
- 1/2 teaspoon salt
- 1 egg
- 2-1/4 cups whole-wheat pastry flour, plus more for rolling
- 1 bunch broccoli rabe (or green of choice), cleaned, chopped and blanched
- 2 cloves garlic, chopped
In a bowl, mix together squash, egg and salt. Gradually add in flour to make a loose dough. (Don’t overmix). Flour your clean work surface and gently knead until dough comes together. Be mindful of how much flour you add; it will dictate how dense or heavy your gnocchi will be.
Break off a palm-sized portion of dough, working only one section at a time (keep the rest of the dough covered with a damp dish cloth/paper towel). Roll dough into a thin rope, about 1/2 inch in diameter, depending on how large you want your pieces to be. Cut 1″ pieces from the rope and if you want to be fancy, use the tines of a fork to make the traditional gnocchi “marks” like so. (Unless you’re lucky enough to own one of these. Now that’s fancy.) To keep gnocchi from sticking together, lightly coat each piece with flour and lay out on a lined baking sheet. Continue the process until all of the dough is used — this is the part where it helps to have a partner or sous chef help you out!
To cook now: Bring a pot of water to boil and salt well. When boiling, slowly drop in gnocchi, making sure to keep each piece separated (otherwise you’ll have one lump of gnocchi). You’ll know it’s finished when they float to the top – they cook rather quickly. Drain carefully, or use a slotted spoon to gently fish them out. Set aside.
Make your broccoli rabe by sautéing in a shallow saucepan with a bit of olive/coconut oil and chopped garlic. Add salt and pepper to taste and remove from pan. Add gnocchi and lightly season to taste. Cook for 5 minutes or to desired “done-ness” and enjoy with cooked broccoli rabe.
To freeze for later: Lay each piece of gnocchi individually on a lined baking sheet/tray (separated & lightly coated with flour as needed). Freeze for 2-4 hours. Remove from the freezer and store frozen gnocchi in a zip lock bag or air-tight container.*
* Doing the double freeze method is key so you don’t get a large frozen lump of gnocchi. (I’m not sure how long they would keep, but my guess is up to 6 months or so. It never lasts that long in my freezer!)
Delicious. Fall-icious. Winter recipes to come soon, I promise… I think 😉