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Gnocchi Con Salsadizucca at Cucina Lisa




Source of Recipe


Food Spot


Recipe Introduction


Gnocchi with Butternut Squash Sauce


List of Ingredients




2lb butternut squash (seeded, baked and pureed)
1/4 C butter
1/2 t salt
1/4 c heavy cream
1 pinch freshly grated nutmeg
Fresh ground black pepper
I recipe Gnocchi

Sauce
Peel seed and puree cooked squash in a sauce pan melt 1/4 butter, salt, nutmeg, pepper and heavy cream stirring constantly until thickens (set aside and prepare Gnocchi)

Gnocchi
3 large baking potatoes
1 egg
1/2 t salt
Dash white pepper
Pinch nutmeg
1/4 C Parmesano Reggiano Cheese
2C Flour



Recipe



Peel and boil potatoes until tender - set aside until just warm then gently rice potatoes with a ricer (or press warm potatoes through kitchen sieve)

Take beaten egg, salt, pepper, and nutmeg and blend together with flour and grated cheese. Incorporate and kneed dough for 3 minutes only.

Roll dough into a ball and let it rest for 15 minutes. Cut dough into 6 pieces. Place 1 piece on floured surface and roll dough into long tube about the size of your index finger. Repeat for remaining 5 pieces.

Then cut each tube into 1 inch pieces (about Tootsie Roll size) Press fork tines into each Gnocchi piece. Place Gnocchi pieces single file on baking pan while 6 quarts of water come to a boil.

Once water is boiling drop Gnocchi pieces in and continue boiling for 1-2 minutes. Remove cooked Gnocchi (no rinsing) Place on platter and top with warm sauce.