{"id":14502,"date":"2017-08-01T15:43:38","date_gmt":"2017-08-01T22:43:38","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=14502"},"modified":"2017-08-01T15:51:25","modified_gmt":"2017-08-01T22:51:25","slug":"butternut-squash-gnocci","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/butternut-squash-gnocci\/","title":{"rendered":"Butternut Squash Gnocci"},"content":{"rendered":"

Step by Step<\/strong><\/p>\n

    \n
  1. Bake 1\/2 of a butternut squash at 375\u00ba for 30 minutes<\/li>\n
  2. Scrape out the meat<\/li>\n
  3. Chop and squeeze the liquid out of it<\/li>\n
  4. Push through a ricer or food mill<\/li>\n
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill<\/li>\n
  6. Mix with 1 egg and salt and pepper to taste<\/li>\n
  7. Mix with 1\/4 C Parmesan cheese<\/li>\n
  8. Finally, mix with 1\/2 C flour (add flour only if needed to keep it light)<\/li>\n
  9. Mix by hand only until combined<\/li>\n
  10. Roll out ropes of dough and cut equal pieces
    \n(about the size of a tootsie roll segment<\/li>\n
  11. Roll on a fork (or similar) to push groves into the gnocci<\/li>\n
  12. Refrigerate 1 hour – or freeze<\/li>\n
  13. Do not defrost<\/li>\n
  14. Shake off excess flour<\/li>\n
  15. Put into heavily salted water and boil 60-120 minutes
    \n… or until they start to rise<\/li>\n
  16. Bake an additional 60 minutes for small gnocci<\/li>\n<\/ol>\n

    For sauce<\/p>\n