The soft and pillowy Italian dumplings known as gnocchi are classically made with mashed potatoes, but here roasted squash is added to the dough, along with Parmesan cheese, for extra flavor and a welcome bit of color. Forming the dumplings is great fun: first roll the pieces into ropes, then cut into triangles. The gnocchi are first boiled to cook through, then pan-fried with butter and sage leaves, in the traditional manner.
- 300 grams potatoes (russets or Idaho)
- 700 grams squash (red kuri)
- 1 tablespoon granulated sugar
- 1 clove garlic (crushed)
- 1 1/2 tablespoons olive oil
- 1 egg
- 50 grams grated parmesan
- 175 grams flour
- 50 grams semolina
- 60 grams butter
- 20 sage leaves (fresh)
- parmesan (shavings)
- Preheat oven to 200 degrees Celsius.
- Heat a large pan of salted water and cook the potatoes with skin.
- Peel the squash, remove the seeds, and cut it into cubes.
- Place the diced squash on a baking sheet lined with parchment paper.
- Add a teaspoon of sugar, salt, a clove of crushed garlic, and 1 1/2 tablespoons of olive oil.
- Bake for about 25 minutes until the cubes are tender.
- Drain the potatoes, remove the skin, and mash them with a fork.
- Add the pumpkin (remove the garlic) and puree both vegetable. Add egg, Parmesan, flour, semolina, and a little salt. Mix to a smooth consistency, but not too sticky.
- Divide the dough into 4.
- On a lightly floured surface or with a little semolina, roll each portion of dough into strands of about 25 centimeter long and 3 centimeter in diameter. Shape into small balls with your hands.
- To save time, I preferred to slightly flatten each roll and diagonally cut them with a knife to form small triangles.
- Heat a large volume of salt water, immerse the gnocchi.
- They are cooked when they float to the surface.
- Drain them.
- Heat butter in a skillet , when it sizzles, add the sage leaves.
- Cook gnocchi. Serve with some parmesan shavings.
PER SERVING *
|Calories660Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|