Step by Step
- Bake 1/2 of a butternut squash at 375ยบ for 30 minutes
- Scrape out the meat
- Chop and squeeze the liquid out of it
- Push through a ricer or food mill
- Mix with one boiled (peeled) cooled pototo, also through a food mill
- Mix with 1 egg and salt and pepper to taste
- Mix with 1/4 C Parmesan cheese
- Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
- Mix by hand only until combined
- Roll out ropes of dough and cut equal pieces
(about the size of a tootsie roll segment - Roll on a fork (or similar) to push groves into the gnocci
- Refrigerate 1 hour – or freeze
- Do not defrost
- Shake off excess flour
- Put into heavily salted water and boil 60-120 minutes
… or until they start to rise - Bake an additional 60 minutes for small gnocci
For sauce
- Add 2 TBL butter and several leaves of sage
- Add 1/3 C of potato water
- Pour this over the cooked gnocci
