Butternut Squash Gnocchi

I have a love/hate relationship with gnocchi. I love it because it tastes so carboliciously good and each batch can last me for months. I hate it because making it is SO time consuming and messy; my clothes are usually covered with flour after rolling the dough out and cutting it. But of course, the pros outweigh the cons so I end up making it once in a while anyway. I make butternut squash gnocchi not only to decrease the carb/starch content, but because I am absolutely in love with the fall vegetable.




Step 1: Using all your mighty strength, slice (lengthwise) down a 1.25-1.50 lb bnut squash. Place on a baking sheet, skin side up, and bake in a 400 degree F preheated oven for approximately 45-50 minutes.


Step 2: Let squash cool, and scrape the flesh from the skin into a large bowl. Mash with fork until there are no more lumps, OR use an immersion blender (this is much easier). Add 2 cups of flour to squash and combine until no longer sticky. Keep adding more flour as needed.




Step 3: Divide the dough into 6 or 8 balls, and roll each ball into a long rope. Slice the dough into little pillows. For the real "gnocchi" effect with the indents, roll the pillow onto the back of a fork.

To prepare: boil a large pot of water and add gnocchi with pinch of salt. Gnocchi will be done when they float to the top of the water -approximately 5 minutes. Yes ,It's that quick. Pan fry them, or serve as you would with regular pasta and enjoy!

To freeze: After rolling out the dough, place onto a flat sheet pan and place pan in freezer for 30 min-1 hour until frozen. Gather gnocchi into ziploc bag. Yes, It's that simple.