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Sunday, October 3, 2010

Butternut Squash Gnocchi

I'm not going to lie. Gnocchi is a really dense pasta (at least when I make it) and you have to be in the mood for that in order to enjoy it. It's also pretty time consuming (when making this squash version) and you have to be ready for that too. But it is really tasty, and uses one of our fall staples, butternut squash! Are you in the mood? Good!

Butternut Squash Gnocchi:

1 butternut squash, quartered and roasted (about 1 hour, 15 minutes @ 375* should do the trick)
1 egg, beaten
1/2 tsp nutmeg
5-6 cups flour (I used a mixture of white and whole wheat, hence the scary colors)

Roast your squash, remove the seeds and peel, and mash it up.

Add in the egg and start with the flour. Add some more flour. And some more. The squash will laugh at your attempts to tame it. Don't give in! Add enough flour that it is no longer sticky, but not dry. (about 4.5-5 cups, seriously)

Take a piece of the dough and roll it into a log. Cut the log into small pieces, and roll them over your fork to make a cool indentation.

Boil the gnocchi until they rise to the surface of the water. Drain and cover with your choice of sauce.
My choice of sauce? Pumpkin seed pesto, coming up next!

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