Squash Gnocchi

HH and I were introduced to gnocchi a couple years back and have made it many times since. We usually make it with potato, but this recipe presented itself to us recently and looked like a good way to use up some more of the ever-present CSA squash that is still lying around on our counter.

If you have some cooked and pureed squash already waiting for you in the fridge, mix it together with ricotta, parmesan, eggs, and salt. The first time around, I forgot to add parmesan to the dough which was unfortunate, but not disastrous.

Then add some flour and mix it all together until it combines into a dough that holds together nicely. Keep adding flour until it gets to that point.



Cut off a chunk and roll it into a long rope. It might help to pretend you are back in preschool and making snakes out of play dough.

Chop the rope into 1/2" pieces and indent with a fork or with your finger. This creates more surface area for sauce to cling to.

Toss the shaped gnocchi into a pot of salted, boiling water and cook until they float to the top. Fish them out with a slotted spoon or spider if you have one and put them in a saucepan with whatever sauce you choose.

We have eaten these with a browned butter and sage sauce (below), with butter and parmesan, with sausage and white sauce, and with pesto, all of which were delicious.

Knowing that there will be much more gnocchi than we could possibly eat at one sitting, we put the extras on baking sheets and put them in the freezer until solid, then gather them up and portion them into containers that are ready to be pulled out and cooked at a moment's notice.