I have made gnocchi previously HERE (click!) so this is the same process, but different ingredients. It is similar in that it is delicate to work with. I prefer to just roll these ones into sausage shapes and cut, without the usual fork indentation on the back, but go a head if you wish to.
500 g / 1 lb butternut squash (about a half)
3 egg yolks
75 g/ 1/2 cup flour
125 g / 1/2 cup ricotta cheese
50 g / 1/2 cup parmesan cheese
salt and black pepper
Some olive oil (about three tablespoons) and a tablespoon of butter to finish.
Peel and dice the butternut squash, cook in a non-stick pan over a low heat with just a tiny amount of olive oil. Cook until soft around twenty plus minutes. You can choose to mash the butternut squash with a fork (as I like, it has more texture this way) or purée it in a blender. Put back in the pan and cook away any moisture - for say, another 5 minutes, the dryer the better. Leave to cool completely.
Once cooled, add in the egg yolks and stir well. Fold in the two cheeses, then the flour and seasoning (adding a little more flour if too soft). Don't over stir at this stage. On a floured surface, roll out into thin sausage shapes and cut (see the link above for this stage).
Poach in salted boiling water in batches and once they float, count to 10 and transfer to a wide frying pan (skillet) with the olive oil and butter. Keep on a low heat while you cook another batch. You can turn the gnocchi over gently as they will fry and have a little crunch to them. Serve with some fresh herbs of your choice : I used coriander leaves (cilantro) and some more black pepper.
Hey, this looks good ... I have often thought about making Gnocchi but never been brave enough, however I may well give this one a go.ReplyDelete
Thanks, It's such a lovely dish to eat - they do seem scary to make and it needs a light hand with plenty of flour, but really quite doable! Hope you give it a try...
I love Gnocchi....especially butternut. I do hate cutting and peeling the squash however!ReplyDelete
I do also love all forms of Gnocchi, I know what you mean about peeling them and cutting them, is just plain dangerous! You can roast them in the oven with the skin on, which softens and you can eat it (but still need to slice though!!)
I have made with sweet potato as well, but I have a sauce idea for your next time. When I used sweet potato, I melted butter with maple syrup and added a bit of orange juice to make it more sauce like and some of the rind from the orange. I think that might work with the squash as well which sounds delicious.ReplyDelete
Thank you for stopping by. Your idea sounds good, I will definitely have to give it ago but I will use some sweet potato, as I haven't made gnocchi from them before - thank you for the recipe.
Just reading the recipe makes me drool. I prefer not to use non-stick pans, and I wonder whether this would work just as well using, say, stainless steel or even cast-iron?ReplyDelete
Thank you. It is just a little easier with non-stick pan, but really not essential (more often I will use a stainless steel pan), just keep the heat warm not hot and they need watching more. Alternatively put them in a sauce on a low heat (sage cream sauce for example) or on parchment paper in the oven to keep warm.
That's sounds and looks really nice. Do you know if you put your pumpkin in the microwave for for 30-60sec it makes it so easy to peel.ReplyDelete
Thank you, I didn't know that tip, what a brilliant one as they are hard to peel, I will definitely be doing that next time, thanks!
Yum!! I hate to keep saying / writing yum, but that's what comes to mind. And Ivan, that is such a small portion?? I could eat that in 2 minutes. Is this as heavy as potato gnocchi?ReplyDelete
Thank you for sharing, my friend!
Yum is good, it's when you start saying Yuk I will worry!! Yes, a small portion here simply because of all the other food/courses we had that evening (antipasti, turbot, cheeses, salad, chocolate - but not all together!!) They are lighter than the potato ones but heavier than the ricotta ones. A big bowl on their own is perfect also!
Ivan, this looks delicious! This is a must-make dish for me!ReplyDelete
Thank you, pleased you liked these, I find them fun to make - hope you enjoy them. Did you find your pear recipe?
I'm liking the sound of this, especially as I adore buternut squash!ReplyDelete
Thank you happy you like these, I am also a butternut squash fan. I roast them in thin slices with the skin on a lot, they eat hot or cold. Thanks for joining me back.
I LOVE squash! Any kind! And this fits the bill for me. Thanks Ivan.ReplyDelete
By the way, I really like your header photos and background page.
Thank you, happy you like this, it's fun to do also. I was tired of the green, so I have gone blue, thanks for noticing!
There that says it all!
Yes, the guys LOVE squash!
Hugs to Aston!
Sophie and my Dad Ron!
Hello Sophie and her dad Ron!Delete
Pleased you like this, maybe Sophie could have a few - Aston tried one and was well impressed!!
Yum, I'm a big fan of squash. This looks like a great recipe, thank you!ReplyDelete
Thanks for dropping by, pleased you like this. Very beautiful blog you have and we are big fans of Sweden, a wonderful place to visit.
Have a wonderful weekend too!!!
I hope you are enjoying your weekend also!
I love butternut squash, it's one of my favorite veggies. I'll bet your gnocchi was delicious!!! I've had butternut ravioli which is yummy too! Have a wonderful weekend!ReplyDelete
Thanks, I really enjoyed this and I also love it ravioli, just delicious either way!
Wishing you a wonderful weekend.
That looks amazing. I love butternut squash, it's one of my favourite vegetables. It's so versatile and full of flavour. xReplyDelete
Thank you, it's one of my favourites as well. hope you had a wonderful holiday.
As always Ivan...so tempting! ivan how big is Normandy? I follow Cat, who has just bought the most magnificent home! Please visit her blog....perhaps you already know of her!ReplyDelete
Thank you, Normandy is 11,500 miles sq - so big for Europe! I shall pop over to see where she is!
You may have just brought together some of my two favorite food stuffs in spectacular harmony-- bravo!!! It makes me nostalgic for fall.ReplyDelete
Thanks, happy you like this dish and it may as well be fall here as it is so cold and spring so late!! Hope you have a good trip this weekend!
Hello. I'm loving your recipes and have just become a follower. Thanks for following me too.ReplyDelete
Thank you for following back and very happy you like my food ideas! Lots more to come!
Best wishes, Ivan