Gnocchi

• date: 2023-04-10
• sources:
  • https://www.prouditaliancook.com/2020/11/butternut-squash-gnocchi-with-sage-and-brown-butter.html
• gallery:
  • https://www.instagram.com/p/CqwO9KIPuCR/

component: veggie purée

uses:

• 1 large-ish butternut squash, approximately 1.3 kg
• 15 ml olive oil
• 15 g sea salt
• pinch of black pepper

substitutions:

• use other starchy “root vegetables” such as potato, sweet potato, yam, beet, carrot, kolrabi, rutabaga, turnip, parsnip, sunchoke, etc., adjusting the roasting time as needed

tasks:

• cut squash in half lengthwise, then into quarters
• remove the seeds and threads with a large spoon
• place squash chunks on a baking sheet, cut side up
• brush with oil and season with salt and pepper
• roast at 190°C until the squash is browned in spots and very tender which pierced with a skewer, about 45 minutes
• let squash cool, then scoop out the cooked veggie flesh, separating it from any rind or burned spots
• run the cooked squash through a food mill (by hand)
• transfer squash purée into a large sauté pan
• stir continually over medium heat, until juices evaporate and purée has the consistency of loose dough
• place in a refrigerator overnight

yields:

• 1 cup reduced veggie purée

component: dumplings

uses:

• 1 large egg
• 1 g freshly grated nutmeg
• 250 ml whole milk ricotta
• 50 g grated parmesan
• 1 cup reduced veggie purée
• optional: 240 g flour (rice, oat, etc.)

tasks:

• best to work with cold ingredients and chilled utentils
• whisk the egg in a mixing bowl
• add ricotta, parmesan, and nutmeg
• fold squash purée into the egg mixture
• add enough flour so that the dough is not sticky, mixing just until smooth
• divide dough into 6 pieces, rolling out one at a time
• prepare a floured rolling surface; if this is not gluten-free, you can use semolina flour, otherwise rice flour works well enough
• roll lightly into 2 cm diameter “ropes”
• cut into 1 cm pieces, which resemble little pillows
• a fork or the back of a grater to create ridges on each piece
• place each cut piece on floured baking sheet
• transfer gently to a flat/wide container
• freeze until solid, then place into a silicon or plastic bag until ready to cook

yields:

• 6 servings

cooked gnocchi

uses:

• frozen uncooked gnocchi dumplings

tasks:

• bring a large pot of salted water to a low boil, then reduce heat slightly
• parboil 10-20 frozen dumplings at a time
• remove with a hand strainer as soon as they float to the surface (1-2 minutes)
• let drain in a colander, only in a single layer not piled up
• at this point, gnocchi can be transferred to a seal container, sprinkled with rice flour to avoid sticking together, and kept in the fridge for use later
• when ready to use, prepare a sauce plus veggies, mushrooms, etc., then add the parboiled gnocchi and cook over medium heat covered for 5 minutes