Saturday, 15 January 2011

• Butternut Squash Gnocchi

  Butternut Squash Gnocchi

   

  Ingredients:

  1 small butternut squash

  1 bulb of garlic

  1 1/2- 2cups flour (this could be a lot more depending on the size of the squash)

  2tbsp olive oil with extra for brushing

  1/4tsp salt

  1/4tsp pepper

   

  Directions:

  preheat 375

  1. Halve butternut squash and remove seeds. Brush with oil and place face down on a baking try.

  

  2. Remove outer skin of garlic bulb, cut approximately 1/4 inch off of the top. Cover with tinfoil and place on baking try with squash.

  

  

  3. Place in oven, bake for 45 min. until squash can be pierced with a fork.

  5. Seperate flesh of butternut squash from skin and place in a large bowl. Sqeeze garlic out of skin and place in the bowl with squash. Add oil, salt and pepper and mash until smooth. 

  

  6. Add approximately half of the flour, until a dough is formed. On a floured surface roll out the dough adding the remaining flour.

  7. Cut dough in to hand sized balls, roll them out into "snake coils"

  

  8. Cut coils into 1/4 inch pieces. Press fork into the surface of each piece like you would a peanut butter cookie.

  

  

  9. Bring a pot of water to a rolling boil, drop gnocchi in, boil until gnocchi float to the top, boil for an additional minute.

  10. Serve and enjoy! (I topped mine with nutritional yeast for a parmesan taste) 

  

  • 2:42 PM
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