Squash Gnocchi Recipes
SQUASH GNOCCHI
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious
Provided by Barney Desmazery
Categories Dinner, Main course, Starter, Vegetable
Time 2h10m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
- When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
- You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
- Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
- Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
- To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.
Nutrition Facts : Calories 580 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.15 milligram of sodium
BIBA'S RICOTTA SQUASH GNOCCHI
This recipe was passed down to chef Biba Caggiano from her mother.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
- In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
- To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
- Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
- While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
- Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.
More about "squash gnocchi recipes"
BUTTERNUT SQUASH GNOCCHI - HALF BAKED HARVEST
2012-10-22 Process until very smooth (or whip with a mixer). Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in …
From halfbakedharvest.com
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Estimated Reading Time 4 mins
- Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
- Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER …
2010-08-23 Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds …
From bonappetit.com
Estimated Reading Time 8 mins
From bonappetit.com
Estimated Reading Time 8 mins
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
- Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.
SQUASH GNOCCHI WITH MUSHROOMS RECIPE | HANK SHAW
2017-01-19 Like a lot of Italian food, squash gnocchi are super simple, but this recipe hinges on great ingredients. The difference between, say, canned squash puree and …
From honest-food.net
Estimated Reading Time 6 mins
From honest-food.net
Estimated Reading Time 6 mins
- Prep the mushrooms. Put the mushrooms in a large pan and set them over high heat. Shake them around a bit and sprinkle them with salt. Heat, shaking often, until they release their water, about 3 minutes. Add 1 tablespoon of butter and saute until nicely browned. Set aside.
- Make the gnocchi dough. Mix all the gnocchi ingredients together in a large bowl. If you are new to making gnocchi, you might need a little more flour than I call for; add it 1/4 cup at a time. The dough should be sticky, but workable.
- Form the gnocchi. Cut the dough into 4 pieces, and lay a damp towel over those you aren't using while working with 1 piece at a time. Gently roll out the dough into a snake -- you will likely make several as they get long -- and cut the dough into pieces the size of your thumbnail. Roll the little pieces against a fork or a gnocchi roller and dust with a little flour. Set aside and repeat with the rest of the dough.
- Boil the gnocchi. Get a large pot of water boiling and add a small handful of salt. Add about a dozen gnocchi at a time and simmer until they float. Move them to a pan and drizzle a little olive oil over them. Set aside until you have all the gnocchi finished.
BUTTERNUT SQUASH GNOCCHI RECIPE | EATINGWELL
Heat butter and oil in a large skillet over medium-high heat. Add garlic and sauté, stirring often, until fragrant and just starting to brown, about 30 seconds. Add rosemary and …
From eatingwell.com
From eatingwell.com
- Whisk egg and yolk in a medium bowl. Add squash, salt and nutmeg; whisk to combine. Add 2 cups flour and stir with a wooden spoon until the mixture starts to come together as a loose sticky dough.
- Spread the remaining 1/3 cup flour on a clean work surface, piling most of it toward the back of the area. Turn the dough out onto the floured area. Gently work the dough into a single piece, using as much flour as necessary to keep the dough from sticking to your hands. Do not knead.
- Pat the dough into a round disk. Cut into 4 equal wedges. Roll (and pinch) 1 portion on the floured surface into about a 3/4-inch-thick snake. Cut the snake into pieces about 3/4-inch wide. Repeat with the remaining 3 portions of dough. Turn the gnocchi cut-side down onto the floured surface and press down with a well-floured fork to flatten into ovals with tine marks. Transfer to a flour-dusted, parchment-lined baking sheet and refrigerate, uncovered, for 2 to 4 hours.
- Bring a large pot of water to a boil. Add the gnocchi and stir to keep them from sticking to the bottom of the pot. Cook, stirring occasionally, until the gnocchi float and are cooked through, about 10 minutes. Drain well and spread out on a baking sheet coated with cooking spray.
GRILLED GNOCCHI WITH SUMMER SQUASH AND BURST …
2020-06-08 Remove the gnocchi, tomatoes, and squash from the skewers or basket to the reserved bowl. Add the cheese, basil, and a few pinches red pepper flakes and …
From thekitchn.com
Estimated Reading Time 4 mins
From thekitchn.com
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BUTTERNUT SQUASH GNOCCHI RECIPE | CHISEL & FORK
2019-09-26 Recipe Ingredients. Butternut squash - the star of the show. Ricotta cheese - works great for gnocchi. Egg - helps bind everything together. Parmesan cheese - adds flavor and thickens the …
From chiselandfork.com
Estimated Reading Time 7 mins
From chiselandfork.com
Estimated Reading Time 7 mins
- Preheat oven to 425°F. Cut squash in half lengthwise and remove seeds with a spoon. Place cut side up on baking sheet and brush with olive oil and season with salt and pepper. Roast for 45-50 minutes or until tender. Let cool then scoop out flesh. Mash with potato masher or place in food processor and puree until smooth.
- Place butternut squash in large bowl. Add in the ricotta, egg, Parmesan cheese, salt and nutmeg and mix until combined. Add in flour 1/2 cup at a time. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky.
- Flour a clean surface and place the dough there. Cut into 4 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1 inch thick. Cut about 1 inch wide and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.
- Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.
CREAMY BUTTERNUT SQUASH GNOCCHI - VIKALINKA
2018-10-19 What are acceptable substitutions for butternut squash gnocchi recipe? If you can’t find chorizo, you can use good quality bacon instead. Sage or thyme can be used in place of rosemary. …
From vikalinka.com
Estimated Reading Time 5 mins
From vikalinka.com
Estimated Reading Time 5 mins
- Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don't take on any colour.
- Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft.
3-INGREDIENT VEGAN GLUTEN-FREE BUTTERNUT SQUASH …
Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and …
From healthyhelperkaila.com
Estimated Reading Time 5 mins
From healthyhelperkaila.com
Estimated Reading Time 5 mins
- Steam (do not boil!) butternut squash and potato until soft (test with a fork). Place steamed squash and potato in a large mixing bowl and mash with a potato masher until smooth. Stir in flour and mix with your hands until a thick dough forms.
- Flour your hands and flour your kitchen counter. Separate dough into two balls and roll each ball, one at a time, into a long snake-like line of dough on the floured surface. Cut lines of dough into 1 inch pieces. Repeat until all dough is used.
- Meanwhile, boil a large pot of water. Once boiling place gnocchi pieces (do it in 2-3 batches) in the water and cook for 5-7 minutes. Remove gnocchi from the pot with a slotted spoon and place on a plate with paper towels on it to remove excess water. Top or mix with desired sauce.
ACORN SQUASH GNOCCHI - CAROLINE'S COOKING
2014-12-05 Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook. With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about ½-3/4in/2cm …
From carolinescooking.com
Estimated Reading Time 5 mins
From carolinescooking.com
Estimated Reading Time 5 mins
- Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10mins or so.
- Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
ONE SKILLET BUTTERNUT SQUASH GNOCCHI WITH ITALIAN …
2018-09-24 If you need this to be a vegan butternut squash gnocchi recipe, you can swap the butter for vegan butter, vegetable broth for the chicken broth, omit the Italian sausage, and use a vegan …
From wellplated.com
From wellplated.com
- Melt 1 tablespoon of Land O Lakes® Unsalted Butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
- Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
WINTER SQUASH GNOCCHI WITH BROWN BUTTER AND SAGE …
Recipes; Winter Squash Gnocchi with Brown Butter and Sage; Winter Squash Gnocchi with Brown Butter and Sage. Rating: 4 stars. 3141 Ratings. 5 star values: 0 4 star values: 3140 3 star values: 1 2 ...
From foodandwine.com
From foodandwine.com
- Preheat the oven to 375º. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft.
- Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky.
- Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet.
- Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi.
BUTTERNUT SQUASH GNOCCHI RECIPE | MYRECIPES
Step 3. Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times. Step 4. Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a …
From myrecipes.com
From myrecipes.com
- With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
- In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
- Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
- Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
CHICKPEA, SPINACH & SQUASH GNOCCHI RECIPE | EATINGWELL
Step 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl. Step 3. Add the remaining 1 teaspoon …
From eatingwell.com
From eatingwell.com
- If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step.)
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).
WINTER SQUASH GNOCCHI WITH FRIED SAGE AND WALNUTS
2021-02-05 Squash Recipes; Fall Recipes; Italian Food; Winter Recipes; Homemade Winter Squash Gnocchi. By. Pete Scherer. Pete Scherer . Pete Scherer is a longtime food writer, self-taught cook and baker, and recipe developer based in Los Angeles. Learn about The Spruce Eats' Editorial Process. Updated on 02/5/21. The Spruce / Pete Scherer Prep: 25 mins. Cook: 75 mins. Total: 100 mins. …
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KABOCHA SQUASH GNOCCHI - TINY URBAN KITCHEN
2010-02-21 Preheat oven to 350°. Cut squash in half, slather the flesh with vegetable oil, and place the halves (facedown) in a baking pan. Bake until soft, about 45 min to 1 h. Remove from oven and, when cool enough to handle, scoop out the flesh. Transfer to a large bowl, add eggs, and mash together with a …
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Estimated Reading Time 3 mins
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Estimated Reading Time 3 mins
LIDIA BASTIANICH'S RECIPE: BUTTERNUT SQUASH GNOCCHI IN ...
2020-12-26 Butternut Squash Gnocchi in Sage Butter Sauce by Lidia Bastianich (Gnocchi di Zucca con Salvia e Burro) Serves 6 to 8 as a first course, 4 to 6 as a main course. Ingredients: For the gnocchi 1 lb. butternut squash (or ½ medium-sized squash) 1 tablespoon extra-virgin olive oil 2 medium russet potatoes (about 12 ounces)
From lacucinaitaliana.com
Estimated Reading Time 4 mins
From lacucinaitaliana.com
Estimated Reading Time 4 mins
RICOTTA SQUASH GNOCCHI | METRO
Place the squash halves cut side down on a baking sheet and bake in the middle of the oven for 90 minutes. Remove from oven, turn over to allow the steam to escape, then let cool at room temperature. Scoop out the squash flesh - you should have about 800 g (1 2/3 lb) - and place it in a bowl along with the ricotta cheese, egg, nutmeg and salt ...
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From metro.ca
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GNOCCHI RECIPES | ALLRECIPES
Whether you buy premade gnocchi or make potato, ricotta, or butternut squash gnocchi from scratch, you'll love these five-star recipes! Staff Picks. Gnocchi with Tomato Sauce and Mozzarella. Gnocchi with Tomato Sauce and Mozzarella . Rating: 4.54 stars. 13 . Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or ...
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RECIPE - SQUASH GNOCCHI - LCBO
Squash Gnocchi Holiday 2001. BY: Lucy Waverman. The amount of flour in this recipe will vary according to the dryness of the squash. Remember that roasting the squash gives a drier result than boiling. Boil a few gnocchi for testing and if they seem too light add another 1/4 cup (50 mL) flour. If smoked mozzarella is not available or if you do not care for a smoked taste, use Asiago cheese ...
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From schneiders.ca
SQUASH GNOCCHI - CIAO ITALIA
Squash Gnocchi It is almost impossible to allocate the exact amount of flour that a recipe for potato gnocchi will need. The flour used, the size of the eggs, the type of potato, the way the dough is worked, all these are factors. In making dough you will know by the feel of it if the dough is the right consistency, so if it doesn't come out just perfect the first time, don't be afraid to ...
From ciaoitalia.com
From ciaoitalia.com
SQUASH GNOCCHI RECIPES
2018-09-24 · If you need this to be a vegan butternut squash gnocchi recipe, you can swap the butter for vegan butter, vegetable broth for the chicken broth, omit the Italian sausage, and use a vegan Parmesan substitute. … From wellplated.com. Melt 1 tablespoon of Land O Lakes® Unsalted Butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add ...
From tfrecipes.com
From tfrecipes.com
BUTTERNUT SQUASH GNOCCHI IN SAGE BUTTER SAUCE - LIDIA
For the gnocchi, preheat the oven to 400 degrees F. Scoop seeds from the squash, and place in a baking pan, cut side up. Drizzle with the olive oil. Bake until tender throughout, about 45 minutes to …
From lidiasitaly.com
From lidiasitaly.com
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