BUTTERNUT SQUASH GNOCCHI

In this video I show you how to make butternut squash gnocchi.
Butternut Squash Gnocchi
2 medium to large butternut squash or 2 cups puree
2cups flour(300grams) + more for dusting the work surface
1tsp salt
1egg, lightly beaten
pepper(optional)
nutmeg(optional)
Preheat oven to 395F. Cut the squash in half, remove seeds. Put squash into the baking dish, cover with foil. Roast for 45-60 minutes or until tender.
Let cool. Remove all the flesh. Process in the food mill.
Return puree into the skillet and cook on the stove on medium high, until all the liquid present in the puree has evaporated.
Let cool.
In a bowl combine flour and salt.
Add puree and beaten egg, with a spoon stir until you have a homogenous mass.
Invert dough onto floured surface and knead it for couple of moments. Outside will be coated with flour and inside will be sticky.
Cut into sections. Roll out each section into snakes.
Using a knife cut small pieces from each snake. Using fork, press into each gnocchi.
You can know cook gnocchi in boiling and salted water until they float OR you can freeze them for later : line baking sheet with wax paper, layer gnocchi in one layer on the paper. Freeze overnight. Gather frozen gnocchi into a freezer safe bag and return to freezer. Enjoy later. Frozen gnocchi will take little longer to cook than fresh gnocchi.
Enjoy with parmesan cheese or your favorite creamy sauce.
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TOOLS USED IN THIS VIDEO
FOOD MILL
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