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Pumpkin Gnocchi

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Pumpkin gnocchi is an Italian recipe that you can prepare ahead of time. You can keep them uncooked in the refrigerator for 24 hours. It is perfect for parties and dinners too because you can make as much as you want a day before without the hassle on the day itself.

You can be very creative with this dish by adding different types of cheese. I hear that truffle oil or fresh truffles make this recipe more fantastic than it already is.

 

Ingredients:

One 3-pound butternut squash or pumpkin

1 cup water

1 1/2 teaspoons salt

1/4 teaspoon ground nutmeg

1 1/2 cups all-purpose flour

1 large egg

1 3/4 cups grated Parmigiano-Reggiano

10 tablespoons unsalted butter

12 sage leaves

 

Preheat the oven to 400F. After, cut the squash or pumpkin into half. Scoop out the seeds and discard them. Place the squash on their sides on a baking sheet. Roast them for 25 minutes until soft. Remove from the oven and let it cool.

Once the squash is cool enough, scrape the meat from the skin and then place the squash meat on a sieve. Press it down with a spatula into a bowl.

Place 1 1/2 cup of squash puree to medium sized saucepan. Add water, salt and nutmeg. Place the saucepan over high heat and bring to a boil. Reduce the heat and gradually add a cup of flour and stir constantly until you form a large orange ball around 8-10 minutes. Remove from heat and fold in the egg and 1 1/2 cups of cheese.

Place the pumpkin mixture into a floured surface and let it cool. Add 1/2 a cup of flour and knead the dough to form a smoother ball. Divide the dough into 8 pieces. Roll them into 1/2 inch logs. Dust with flour if needed to avoid the pumpkin dough from sticking. Cut the logs into 1 inch segments. Dredge the gnocchi in flour and set aside.

Prepare the sauce by melting the butter in a large skillet over high heat. Add the sage and cook it until crisp around 2-3 minutes. Let the sauce cool.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they rise above the surface. When they are cook, transfer them to the skillet with the sauce. Place the pan over high heat for another 2-3 minutes and lightly toss the gnocchi. Turn off the heat and add the remaining Parmesan cheese. Gently toss them once more before dividing them among serving plates or placing them in a serving platter. Garnish with the fried sage before serving. Serve warm.

 

Photo Courtesy Of:  Charles Haynes

Roasted Butternut Squash and Honey Dip

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The great thing about Butternut Squash is that it’s so sweet, people often forget it’s a healthy vegetable. When it’s made into a dip like this, it’s brilliant to serve with raw Vegetables (slices of Pepper, Cucumber, Celery etc.), or even served warm with a Dinner.

Roasted Butternut Squash

To Serve 4
1 Large Butternut Squash, peeled
2 Sprigs Thyme
Pinch Maldon Sea Salt
Fresh Ground Black Pepper
1.2tsp Ground Cumin
3tbsp Honey
3tbsp Olive Oil

1. Heat an Oven to 180C.
2. Remove the peel from the Squash using a speed peeler – much easier and simpler than using a knife. Cut in half, then scoop out the seeds in the middle with a spoon. Cut into chunks about an inch across, and place on a baking tray.
3. Strip the Thyme Leaves from the stalk, then sprinkle over the Squash, along with the Black Pepper, Sea Salt and Cumin. Drizzle the Honey over the top, then the Olive Oil. Mix well.
4. Roast in the Oven for twenty to thirty minutes, , checking frequently to make sure the Honey doesn’t caramelise – if you see it changing, lower the heat slightly.
5. To check it’s ready, try to insert a knife into one of the pieces. If it goes through easily, it’s ready. Remove from the oven, and process in small amounts, before mixing together. If it’s too thick for your tastes, add a small amount of Olive Oil.

Serve fresh from the Processor, or leave to cool and serve as a dip.

Photo Courtesy of: Martin Cathrae

Roasted Butternut Squash Risotto

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Soft, fluffy and full of flavour, this meal is a great dish with butternut. An interesting variation on the great classic dish, it’s very popular and easy to make, it just requires close attention to make sure it doesn’t burn or doesn’t absorb enough of the liquids.

Butternut Squash Risotto

To serve 4
600g Butternut Squash (or use Pumpkin), peeled and cut into bite sized pieces
4tbsp Olive Oil
1tsp Clear Honey
25g Fresh Basil
25g Fresh Oregano
1tbsp Margarine
2 Onions, finely chopped
450g Risotto Rice
175ml Dry White Wine
1.2litres of Vegetable Stock
Salt and Pepper

1.       Heat the oven to 200C, and place the Squash into a roasting tin. Mix One Tablespoon of Oil with the honey and cover the Squash with the mixture. Roast for thirty to thirty five minutes, until tender.

2.       Mix two tablespoons of Oil with the Basil and Oregano, and process until finely chopped and well blended, and set aside.

3.       Heat the Margarine and Oil in a large, heavy bottomed saucepan over a medium heat. Add the onions, and fry until soft and golden. Add the rice and cook for two minutes, coating thoroughly in the Oil mixture.

4.       Pour the wine in and bring to the boil. Lower the heat slightly and cook until the wine is nearly absorbed. Add the stock slowly, cooking for around twenty minutes over a medium to low heat.

5.       Slowly stir in the Herb and Oil mixture as well as the Squash, making sure it’s thoroughly mixed in.  Cook for five more minutes, until the rice is creamy but retaining some crunch to it still.

Season with Salt and Pepper, garnished with Salt and Pepper.

Photo courtesy of: thebittenword.com