Name: Butternut Squash Gnocchi
Prep time: 60 min
Cook time: 1380 min
Total time: 1440 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 1 kg Pumpkin; 2 piece Eggs; 200 g Flour; 1 piece Onion; 4 tbsp Oil; 1 pinch Four spices; 1 pinch Salt

Description

These butternut squash gnocchi are an autumnal delight! The sweetness of the squash combines perfectly with the spices and the soft texture of the gnocchi. I have been preparing this recipe for years, and it is always a sensation with my guests. The preparation takes a little time, because the squash must be well drained, but the result is really worth it. Serve these gnocchi with a sage butter sauce or simply with grated parmesan. A comforting and tasty dish, perfect for autumn evenings!

Ingredients (7 ingredients)

1 kg Pumpkin

2 piece Eggs

200 g Flour

1 piece Onion

4 tbsp Oil

1 pinch Four spices

1 pinch Salt

Preparation (12 steps)

Squash preparation

The day before, cut 1 kg of squash flesh into small pieces. Place the pieces in a saucepan.

Cooking the squash

Fill the saucepan with salted boiling water and cook the squash pieces for 20 minutes. Then drain them.

Draining the squash

Squeeze the squash flesh in a clean tea towel and let it drain overnight.

Dough preparation

The next day, check that the squash pulp has dried well.

Onion preparation

Peel 1 onion and cut it into quarters. Put the onion quarters in the Thermomix bowl.

Mixing the onion

Thermomix® Setting

3 sec/Speed 5

Mix the onion for 3 seconds at speed 5.

Mixing ingredients

Pour 200 g of flour into a salad bowl, make a hollow in the middle, break 2 eggs into it. Add 4 tbsp of oil, a pinch of four spices, the squash pulp and the mixed onion.

Kneading the dough

Mix everything together to obtain a homogeneous dough that holds. If the dough is too sticky, add a little flour. If it is too dry, add a little water.

Shaping the gnocchi

Shape small rolls as thick as a finger, cut them every 2 or 3 cm.

Cooking the gnocchi

Pour water into a large saucepan, salt and bring to a boil. Using 2 dessert spoons, drop pieces into the simmering water.

Removing the gnocchi

As soon as the gnocchi rise to the surface, count 5 minutes, then remove them with a skimmer.

Service

Arrange the gnocchi in a hot dish. Serve on a bed of spinach and sprinkle with grated cheese.

Finished cooking? Great! 🎉

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About this recipe

These butternut squash gnocchi are a family story. My grandmother, originally from the Mantua region of Italy, prepared them every autumn, as soon as the squash arrived in the markets. She passed on her recipe to me, and although I have adapted certain steps with my Thermomix®, the spirit remains the same: a simple, authentic and comforting dish. The butternut squash, here the pumpkin, is the star ingredient. Its orange flesh brings a subtle sweetness and a velvety texture to the gnocchi. It is crucial to drain it well after cooking to avoid a dough that is too wet. The flour, preferably type 00 for a lighter texture, serves as a binder. The eggs enrich the dough and give it flexibility. The onion, finely chopped, adds a touch of umami flavor that balances the sweetness of the squash. The four spices, a mixture of cinnamon, cloves, nutmeg and ginger, delicately perfume the gnocchi and evoke the flavors of autumn. For preparation with the Thermomix®, the onion chopping phase is child's play. A few seconds at speed 5 are enough to obtain a perfect brunoise. The most delicate step remains kneading. The flour must be added gradually, monitoring the consistency of the dough. It should be supple and slightly sticky, but not too much to be able to shape the gnocchi easily. If it is too dry, a tablespoon of water is usually enough to relax it. For a vegan version, the eggs can be replaced with mashed potatoes or applesauce. You can also vary the spices by using dried sage, rosemary or thyme. A pinch of Espelette pepper will add a touch of warmth. Butternut squash gnocchi go perfectly with a sage butter sauce, a classic of Italian cuisine. They can also be served with a homemade tomato sauce, a parmesan cream or simply with a drizzle of olive oil and grated parmesan. A rocket and walnut salad will bring a touch of freshness and crunch. Uncooked gnocchi can be frozen. Simply spread them on a baking sheet covered with parchment paper and freeze them individually before transferring them to a freezer bag. They can be cooked directly frozen, extending the cooking time slightly. Cooked gnocchi can be stored in the refrigerator for 2 to 3 days. They can be reheated in a pan with a little butter or olive oil.

Butternut Squash Gnocchi

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Description

Ingredients (7 ingredients)

Preparation (12 steps)

Squash preparation

Cooking the squash

Draining the squash

Dough preparation

Onion preparation

Mixing the onion

Mixing ingredients

Kneading the dough

Shaping the gnocchi

Cooking the gnocchi

Removing the gnocchi

Service

Finished cooking? Great! 🎉

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