*you can also put some ridges on your gnocchi with a fork and boil, then serve with tomato sauce and cheese. Put into serving dish and top with cheese. Using slotted spoon, drain gnocchi and add to butter/onion mixture. Melt butter, add onion or shallot and saute, about 5 minutes. Meanwhile, heat large non-stick pan to medium. When gnocchi rises to the top, continue to cook for about 30 seconds or so more. *At this point you can freeze them, then once they are frozen solid, put them in portions in ziploc bags.īring large pot of salted water to a rolling boil. (see picture) Keep pieces separated on a lightly floured pan and cover with a clean tea towel. Mixed bowl of fall squashes, including buttercup, acorn, hubbard, butternut and delicata on Wednesday, Oct. Roll each piece into a rope and cut into bite-size pieces. Browse 50 buttercup squash photos and images available, or start a new search to explore more photos and images. You want a dough that can be easily rolled into ‘ropes’ without falling apart, but also you want it to be tender, not tough and hard.Ĭut dough into 6-8 pieces. Do this gently - all the flour doesn’t need to be incorporated. The larger Hubbard winter squash varieties can easily run to 20 feet (5m). Most winter squash, like their cousins, pumpkins, have LARGE vines10 to 15 feet (3-5m)and sometimes 2 or 3 vines. Mix egg yolk into squash with clean hands, and then slowly start incorporating flour into squash….gradually mixing it in with your hands until you have a soft dough that is not too wet. Winter squash varieties can be divided into acorn, delicata, buttercup (kabocha), butternut, hubbard, and spaghetti squash types. Place squash/potato mixture in well and place egg yolk on top. Place flour on clean countertop and form a well. Add salt and mix.Ĭombine flour, nutmeg and pepper. Peel potato and grate into squash, combine. I know we all have our favorites - but this may give you a new idea. Turn squash right side up and let cool until you can handle it with your hands. There are so many varieties available this time of the year. If the potato isn’t cooked through, continue cooking in oven, or finish cooking in microwave for a few minutes. Bake for 45 minutes until squash is aromatic and tender (fork will easily pierce). Split squash in half and place cut side down on baking sheet. They are dark green with pale green strips and have yellow-orange flesh. I found butternut squash too moist – you want the potato and squash as dry as possible so you aren’t adding tons of flour.* Buttercup squashes have a similar shape to acorn squash but lack the distinctive ridges. *Also, the reason I chose buttercup squash over butternu t is due to water content. I was lucky enough to be able to pilfer some fresh sage from Cathy’s (of Dragonfly Herbs) garden – and at this time of year, fresh sage is available in the grocery stores. All those fall flavours and a little fresh nutmeg mixed into the dough…mmmm. I made this recipe with butter/onion/sage leaves which goes really well with the squash. I would say this recipe makes enough gnocchi to serve as a side dish for 2 meals for 4 people. It does take a bit of time, but it makes quite a bit of gnocchi – enough to freeze. We enjoyed this as a side dish for a dinner party, but it could easily be served as a main dish with a salad for a ‘meatless’ meal. It’s very comforting and yummy on a gloomy, chilly fall day.
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