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Butternut Squash Gnocchi





Yields
Serves 8




Total Time
1 hr

These little butternut squash gnocchi are ever so slightly sweet. Dress the dumplings with melted butter and parmesan cheese to add a rich flavor.

Time: 1 hour

Butternut Squash Gnocchi




Photo: Leigh Beisch; Styling: Dan Becker
 1 butternut squash (about 2 lbs.)
  About 1/2 tsp. salt
 1/4 teaspoon ground white pepper
 1/4 teaspoon freshly ground nutmeg
 3 to 3 1/2 cups flour, plus more for shaping
 3 tablespoons butter, melted
 1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
  Freshly ground black pepper
Step 1
1

With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.

Step 2
2

In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).

Step 3
3

Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.

Step 4
4

Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.

Step 5
5

Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 8


Amount Per Serving
Calories 286Calories from Fat 21
% Daily Value *
Total Fat 6.7g11%

Saturated Fat 3.9g20%
Cholesterol 16mg6%
Sodium 305mg13%
Total Carbohydrate 47g16%

Dietary Fiber 2.9g12%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.