Homemade squash gnocchi

INGREDIENTS

Gnocchi :

1 cup of butternut squash puree, cooled

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2 eggs

1 cup of ricotta

2 3/4 to 3 cups of all-purpose flour

1/4 parmesan cup, finely grated

1/2 tsp. salt tea tea

Other ingredients:

2 Casseaux of 227 grams of white mushrooms or 1 Passeau plus 227 grams of wild mushrooms, cut into slice

4 tsp. butter table

10 sage leaves, chiseled

2 cups of spinach, packed baby leaves

1 cup of parmesan, finely grated

Salt and pepper

PREPARATION

Mix all the ingredients of gnocchi together. Start with 2 1/2 cups of flour. You will be able to add any if necessary.

Knead the dough until it is homogeneous (flexible and smooth). Do not knead too much. If both the dough is too sticky, add 1/4 cup of flour both if necessary.

Separate your dough into 4 balls. You will work 1 ball at a time. Leave the other balls below a slightly damp cloth.

Roll your ball to create a long tube half a pump in diameter on a slightly floured surface.

Then cut the gnocchi tube of the desired size. You can leave them so or roll them on a small grooved plate (see here).

Reserve the gnocchi on a slightly floured plate, while you cut all the balls.

When your gnocchi is ready, heat salt water in a large saucepan.

While the water boils, start cooking your mushrooms. Melt 2 tsp. Table of butter in a pan. Sauté the mushrooms over medium heat for a few minutes until they return their water. To book.

Cook the gnocchi in boiling water. About twenty gnocchi at the same time. When the gnocchi rises to the surface, get them out of the water using a whole spoon and place them on a clean plate.

Once all the gnocchi is cooked, melt the rest of the butter (2 tbsp table). Add the mushrooms, sage and 2/3 of the gnocchi. I froze the rest and I will use them to make a sausage/gnocchi plate another time.

Cook for 1 to 2 minutes over medium high heat to color the gnocchi. Brass and let the gnocchi brown on all sides. Once well cooked, add the spinach and cook for 2-3 minutes or until the spinach falls.

Add the parmesan and melt. Add gnocchi cooking water to lengthen the sauce if necessary.

Salt and pepper.

It Taste.

I have to tell you my fork that I have tried several times to get Gnocchi. This recipe is the first that was conclusive. Then, I tried to make gnocchi with potatoes, something that I had the difficulty in doing. By dint of testing, I learned many things. When you know things, it’s much better.

It must also be said that the potato is more difficult to work than the squash puree, for which it is the recipe for gnocchi to the squash that I share with you first.

The next recipe will be my conclusive result of gnocchi with potatoes, a more traditional version. In short, you understand the process. Let’s go back to this recipe for squash gnocchi. Now is the time to do it since the stories of grocery stores overflow with squash. We cook a few at a time and we make gnocchi and soups.

We then send everything to the freezer for Rapido Presto meals. Make it a family event. Everyone with your hand to the dough and you will have reservations while having a good time with your loved ones. If you don’t know how to prepare the squash, here is a beautiful tutorial that I made with my friend chef Martin Patenaude. Click here !