Everyone and their mother is all about pumpkin the second the calendar hits September. I’m probably the only person in the entire world who cannot get on board with the pumpkin craze. Truth be told I don’t like pumpkin anything. Not pumpkin pie, not pumpkin ice cream, not pumpkin lattes…you get the picture. The thing I do get all crazy about when fall rolls around is squash. Butternut squash and acorn squash in particular. It’s the epitome of fall flavors for me. It’s earthy and creamy and filling, everything you want when the weather gets cooler.
I’ve been dying to make my own pasta for the last few years now. I’ve been scared to do it though. I finally decided to just dive right in and start with something that didn’t require a pasta press…gnocchi. This was surprisingly easy to make.
(Look at those beautiful little dumplings.)
I didn’t follow any specific recipe, I just skimmed a few traditional gnocchi recipes for technique and winged the rest include the vegetable gravy. The best part about this dish is that it’s perfect because it doesn’t have to be perfect…you can use whatever vegetables you have in your fridge for the gravy. I love when you can do that with a recipe!
This yielded about 5 dozen gnocchi. I cooked half and frozen the other half on a cookie sheet and then transferred them to a freezer bag for another meal. You can either make the full recipe or halve it.
Roasted Butternut Squash Gnocchi with Vegetable Gravy
- 1 medium butternut squash
- 2 cups flour (more as needed)
- 1 egg (lightly beaten)
- 1 small eggplant (diced)
- 4oz mushrooms (sliced)
- 1 yellow onion (diced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3/4 cups chicken or vegetable broth
- 1/4 cup half and half
- salt & pepper (to taste)
- 3 - 4 Sprigs thyme (fresh)
- Parmesan cheese (for garnish)
|1.||Preheat oven to 425 degrees F. Slice squash lengthwise, discard seeds. Season flesh with salt & pepper. Place on baking sheet. Bake in oven for 45 minutes or until flesh is fork tender. Remove from oven and allow to cool enough to handle. Scoop flesh and puree or mash until smooth.|
|2.||Place squash puree in a fine mesh strainer set over a bowl. All squash to drain.|
|3.||Mix squash and egg together until combined. Gradually add flour to the squash, stir until dough forms. If the dough is too sticky, add flour 1/4 cup at a time.|
|4.||Roll dough onto a flour surface and knead gently until just smooth.|
|5.||Divide dough into four pieces. Roll each piece into a long rope about half an inch wide.|
|6.||Cut each rope into one inch sized pieces. Using the tines of a fork, gently press each gnocchi to create grooves. Place each gnocchi on a baking sheet lined with parchment paper. (Gnocchi can be frozen on baking sheet and then transferred to a freezer bag for use later. Will keep up to 60 days.)|
|7.||Bring a large pot of salted water to a boil. Add gnocchi and cook for about fifteen minutes or until tender. Remove from water with a slotted spoon.|
|8.||While gnocchi are cooking, heat butter and olive oil in a large saute pan over medium high heat.|
|9.||Add onion and saute for five to seven minutes. Add mushrooms, eggplant, and thyme and continue to cook until mushrooms have rendered all their liquid, about eight to ten minutes.|
|10.||Reduce heat to medium, add chicken broth to pan. Bring to a boil and let reduce slightly, about five minutes.|
|11.||Stir in half and half and let sauce thicken slightly.|
|12.||Add cooked gnocci to sauce and stir gently to coat. Season with salt and pepper.|
|13.||Serve gnocchi and gravy topped with shaved Parmesan cheese.|