Butternut Gnocchi – these little squash & potato dumplings are irresistible!

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We served our gnocchi w/ marinated pork tenderloin.

     Focus on the finished product, NOT thesteps required to make this recipe! Yes, it is time consuming but it is reallygood.
     When I first noticed this recipe in the October2010 issue of Bon AppétitI was intrigued and then when I noticed that it came from Lidia Bastianich (chef,television host, author, and restaurateur), I was determined to give it a try.    I’ve made it just a couple of times since so do not claim to be a gnocchiexpert. Just follow the instructions (and perhaps check out an online video ortwo,) and I think you’ll be pleased with the resulting dish! Gnocchi, anItalian pasta substitute is generally made from potatoes but the addition ofbutternut squash really boosts the flavor and adds to the nutritional value aswell.
How do you pronounce gnocchi? The"gno" makes a "nyo" sound with a silent "g". The"cch" is pronounced as a hard "k". The "i" is an"ee" sound as in "tree". "nyo kee"Gnocchi is theplural form of the word. The singular is "gnocco." So you might ordera plate of gnocchi and savor each delicious gnocco on that plate. Butternut SquashGnocchi with Sage Brown Butter Makes 6 servingsBon Appétit | October 2010  by LidiaBastianichactive time: 1 hour 45 minutes  /total time: 4 hours (includes chilling time)For perfect gnocchi,don't work the dough too much and add as little flour as possible. It's okay ifthe dough is a little sticky.
Ingredients1 (1 lb.) butternut squash1 tablespoon olive oil1 (12 to 14 oz.) russet potato, peeled, quartered3/4 cup finely grated Parmesan cheese, divided1 large egg, beaten to blend1½ teaspoons freshly grated nutmeg1 teaspoon salt1¾  cups (or more) allpurpose flour½  cup (1 stick)butter2 tablespoons chopped fresh sageAdditional grated Parmesan cheese
Special equipment: Potato ricer
PreparationSquash1.    Preheat oven to 400°F. 2.    Cut squash lengthwise in half; discard seeds. Placesquash halves, cut side up, on baking sheet and brush with oil. 3.    Roast until squash is very tender when pierced withskewer and browned in spots, about 1 to 1½  hours. 4.    Cool slightly. Scoop flesh from squash into processor;puree until smooth.

The roasted squash is tender and easy to remove from the shell.

5.    Transfer to medium saucepan; stir constantly overmedium heat until juices evaporate and puree thickens, about 5 minutes. 6.    Cool. Measure 1 cup (packed) squash puree (reserveremaining squash for another use).
Potatoes7.    Meanwhile, cook potato in medium saucepan of boilingsalted water until very tender, about 20 minutes. Drain. 8.    While potato is warm, press through potato ricer intomedium bowl; cool completely.9.    Measure 2 cups (loosely packed) riced potato (reserveremaining potato for another use).

The riced potatoes have been measured and are ready to add to the dough.

Dough, making &shaping10.  Mixsquash, potato, ½ cup Parmesan, egg, nutmeg, and salt in large bowl.11.  Graduallyadd 1¾ cups flour, kneading gently intomixture in bowl until dough holds together and is almost smooth. If dough isvery sticky, add more flour by tablespoonfuls.

Mixing the dough. 

The dough is ready to knead.

12.  Turndough out onto floured surface; knead gently but briefly just until smooth.13.  Dividedough into 8 equal pieces.

A bench knife is a great tool for dividing dough.

14.  Line2 large rimmed baking sheets with parchment. Sprinkle parchment lightly withflour. 15.  Workingwith 1 dough piece at a time, roll dough out on floured surface to about ½ “thick rope.

I rolled out the rope shapes on a marble surface.

16.  Cutrope crosswise into ¾” pieces.
17.  Workingwith 1 piece at a time, roll gnocchi along back of fork tines dipped in flour,making ridges on 1 side. Some Italianchefs don’t bother with the tine marks and some run the tines across more thanjust one side as in this You-Tube video. 18.  Transfergnocchi to baking sheets.

The ridges (created by a fork) help trap sauce.

19.  Repeatwith remaining dough. 20.  Coverloosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hoursahead. Keep chilled.
Cooking gnocchi (cookimmediately or see note below on freezing)21.  Workingin 2 batches, cook gnocchi in large pot of boiling salted water until verytender, 15 to 17 minutes (gnocchi will float to surface but may come to surfacebefore being fully cooked).

A few of the gnocchi are starting to float to the surface.

22.  Usingslotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD: Can be made 8 hoursahead. Cover loosely and chill.Sauce23.  Cookbutter in heavy large skillet over medium heat just until golden, stirringoften, 3 to 4 minutes.24.  Addsage; stir 1 minute.

25.  Addgnocchi; cook until heated through and coated with butter, 5 to 7 minutes.26.  Seasonwith salt and pepper. 27.  Transferto bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
Or, Freeze cooked gnocchi (in singlelayer – pieces should not touch) on baking sheets until firm.  Transfer to freezer bags and freeze, up to 1month.  Add slightly thawed gnocchi tosauce and proceed as directed above.
Recipewithout photos . . .Butternut SquashGnocchi with Sage Brown Butter Makes 6 servingsBon Appétit | October 2010  by LidiaBastianichactive time: 1 hour 45 minutes  /total time: 4 hours (includes chilling time)For perfect gnocchi,don't work the dough too much and add as little flour as possible. It's okay ifthe dough is a little sticky.
Ingredients1 (1 lb.) butternut squash1 tablespoon olive oil1 (12 to 14 oz.) russet potato, peeled, quartered3/4 cup finely grated Parmesan cheese, divided1 large egg, beaten to blend1½ teaspoons freshly grated nutmeg1 teaspoon salt1¾  cups (or more) allpurpose flour½  cup (1 stick)butter2 tablespoons chopped fresh sageAdditional grated Parmesan cheese
Special equipment: Potato ricer
PreparationSquash1.    Preheat oven to 400°F. 2.    Cut squash lengthwise in half; discard seeds. Placesquash halves, cut side up, on baking sheet and brush with oil. 3.    Roast until squash is very tender when pierced withskewer and browned in spots, about 1 to 1½  hours. 4.    Cool slightly. Scoop flesh from squash into processor;puree until smooth5.    Transfer to medium saucepan; stir constantly overmedium heat until juices evaporate and puree thickens, about 5 minutes. 6.    Cool. Measure 1 cup (packed) squash puree (reserveremaining squash for another use).Potatoes7.    Meanwhile, cook potato in medium saucepan of boilingsalted water until very tender, about 20 minutes. Drain. 8.    While potato is warm, press through potato ricer intomedium bowl; cool completely. 9.    Measure 2 cups (loosely packed) riced potato (reserveremaining potato for another use).Dough, making &shaping10.  Mixsquash, potato, ½ cup Parmesan, egg, nutmeg, and salt in large bowl.11.  Graduallyadd 1¾ cups flour, kneading gently intomixture in bowl until dough holds together and is almost smooth. If dough isvery sticky, add more flour by tablespoonfuls. 12.  Turndough out onto floured surface; knead gently but briefly just until smooth.13.  Dividedough into 8 equal pieces.14.  Line2 large rimmed baking sheets with parchment. Sprinkle parchment lightly withflour. 15.  Workingwith 1 dough piece at a time, roll dough out on floured surface to about ½ “thick rope. 16.  Cutrope crosswise into ¾” pieces. 17.  Workingwith 1 piece at a time, roll gnocchi along back of fork tines dipped in flour,making ridges on 1 side.  18.  Transfergnocchi to baking sheets. 19.  Repeatwith remaining dough. 20.  Coverloosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hoursahead. Keep chilled.Cooking gnocchi (cookimmediately or see note below on freezing)21.  Workingin 2 batches, cook gnocchi in large pot of boiling salted water until verytender, 15 to 17 minutes (gnocchi will float to surface but may come to surfacebefore being fully cooked). 22.  Usingslotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD: Can be made 8 hoursahead. Cover loosely and chill.Sauce23.  Cookbutter in heavy large skillet over medium heat just until golden, stirringoften, 3 to 4 minutes. 24.  Addsage; stir 1 minute. 25.  Addgnocchi; cook until heated through and coated with butter, 5 to 7 minutes.26.  Seasonwith salt and pepper. 27.  Transferto bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
Or, Freeze cooked gnocchi (in single layer– pieces should not touch) on baking sheets until firm.  Transfer to freezer bags and freeze, up to 1month.  Add slightly thawed gnocchi tosauce and proceed as directed above.