Gnocchi with Autumn Squash
Prep Time: 15 minutes
Cook Time: 40 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Autumn Squash:
- 2 Delicata squash (or 1 Acorn squash), seeds removed, cut in ¼ inch slices
- 4 sprigs fresh thyme
- 1 teaspoon crushed red pepper flakes
- Olive oil, as needed
- Kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for Gnocchi:
- 1 ½ pounds of russet potatoes, peeled and diced small
- 1 large egg
- 1-1 ½ cups all-purpose flour
- Pinch of freshly grated nutmeg
- Kosher salt, to taste
- 6 tablespoons unsalted butter
- 5 sage leaves, thinly sliced
- 1 teaspoon freshly squeezed lemon juice
- Parmesan cheese, shaved, for garnishing
- Preheat the oven to 425°F. Line a sheet tray with parchment paper.
- Toss the squash with the thyme, crushed red pepper flakes, a few generous pinches of salt. Drizzle just enough olive oil to coat and toss again. Arrange in a single layer on the tray and bake for 15 to 20 minutes, until the squash is browned and fork tender.
- To make the Gnocchi: Bring a large pot of salted water to a boil.
- Add the potatoes and boil until fork tender, about 10 minutes.
- Strain the potatoes into a bowl using a slotted spoon or spider, being sure to shake out the excess water. Keep the water on low heat, adding more if needed, to cook the gnocchi.
- Using a potato masher or ricer, break up the potatoes until they are smooth and have cooled off, about 3-4 minutes.
- Beat the egg in a bowl along with 1 teaspoon of kosher salt and the nutmeg.
- Make a well in the center of the potatoes and add the egg. Using a fork, begin to whisk the egg into the potatoes, incorporating the two together.
- Sprinkle in about one cup of the flour and begin to work it into the dough. If the dough feels too wet, add up to ½ cup more flour. Gently knead the dough until a smooth ball forms.
- Divide the dough into 4 equal pieces and cover with plastic wrap to prevent it from drying out.
- On a lightly floured surface, use your fingers to roll out one of the pieces of dough into a long skinny roll.
- Cut off 1 inch pieces of the ropes and, using the back of a fork, gently roll the gnocchi down the tines of the fork. Repeat with all of the remaining gnocchi dough.
- Heat a large nonstick skillet over medium-low heat and add in the butter. Allow the butter to melt and begin to brown-it will start to smell nutty. Add in the sage and cook for about 1 minute. Turn the heat off.
- Meanwhile, drop the gnocchi into the boiling water and cook for 3-4 minutes, until the gnocchi floats to the top.