Butternut squash gnocchi:
- 1 12 oz package frozen squash
- 1 1/2 cups flour (I used half whole wheat, half all-purpose; but all AP works well)
- 1 egg
- 3 tbsp Parmesan
- 1/4 tsp nutmeg
- Salt and pepper
Place squash in a strainer lined with cheesecloth or a towel and leave in the refrigerator for 24 hours. Squeeze out any excess water before making the dough.
Mix the drained squash with the flour, a lightly beaten egg, nutmeg, Parmesan and a pinch of salt and pepper. Knead together as you would a dough.
On a well floured surface, roll a small chunk of the dough into a 1-inch wide log.
Cut the log into 1-inch pieces.
Repeat, in steps, with the rest of the dough.
The gnocchi can be placed on a cookie sheet and frozen at this point.
To cook immediately, bring a large pot of salted water to a boil.
Drop half of the gnocchi into the boiling water and cook until they rise to the surface.
Remove with a slotted spoon and repeat with the other half.
Toss in some melted butter, sprinkle with Parmesan cheese and serve immediately.
For a printable recipe click here