Little dumplings everywhere

We discovered the wonders of butternut squash gnocchi back in February, when we were enjoying last year’s winter squash harvest.  Last week, we made our first batch with this year’s squash.

We used this recipe for butternut dumplings (AKA gnocchi) with sage brown butter.  We substituted whole wheat pastry flour for the all purpose flour, as always.

If you’ve never made gnocchi before, it’s a bit of work, but worth the effort!

After the dough comes together, take a chunk and roll it into a long rope (back of above picture).  Then cut the rope into small chunks.  If you’re feeling lazy, you can stop here, but they cook better (and look fun) if you make an indentation with fork tines and then wrap around the handle of a spoon to make a nice C-shape.

After boiling for a few minutes, you have finished gnocchi.  Drizzle the sage browned butter on top, and dinner is served!

This recipe makes a lot of gnocchi.  After the shaping step, but BEFORE the cooking step, we set half of the gnocchi on plates in a single layer to freeze.

Once they’re frozen, toss them in a container or baggy for a quick, delicious meal some other night.

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2 Responses to Little dumplings everywhere

  1. Rebecca says:

    Wow! Gnocchi is an old family tradition around here. My grandmother’s family came from central Italy, and we spent most major holidays making the stuff (and then eating until we were about to explode). I’m pretty sure my father would consider this recipe to be blasphemous as he’s a bit of a traditionalist where these things are concerned, but I may have to give it a try… I do have quite a bit of squash to use up! I’ll have to go look at the recipe but I’m sort of assuming you just use squash in place of the potatoes?

    BTW – We always used a device which grandma called an gnocchi board to make the shape. It’s basically a piece of wood with grooves in it, and you sort of roll the cut pieced up the board with your fingers. It puts grooves in them, plus they sort of curl up around your fingers as you roll them and it makes the “C” shape. Anyhow, this is similar what mine (which I found at a thrift store) looks like: http://4.bp.blogspot.com/_i0EBAQ00vbw/S30MF8N9GaI/AAAAAAAABqI/UNNwLKkQyPM/gnocchi-board.jpg

    My poor kitchen… I just got it clean… I see another mess in my future! :~)

    • Melissa @ HerGreenLife says:

      The squash is in place of some of the potatoes — about half potatoes, half squash. Delicious blasphemy, if you ask me 😉

      I have to admit, I saw one of those gnocchi boards somewhere the other day, and the first thing that crossed my mind was, “There’s one of those silly single-use products. Why do I need a special board taking up space in my kitchen JUST for gnocchi?” I guess if you really make a lot of gnocchi . . . . Anyway, I can’t really argue with thrift store finds 🙂

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