![]() ![]() Add salt and mix.Ĭombine flour, nutmeg and pepper. ![]() Peel potato and grate into squash, combine. Turn squash right side up and let cool until you can handle it with your hands. If the potato isn’t cooked through, continue cooking in oven, or finish cooking in microwave for a few minutes. Bake for 45 minutes until squash is aromatic and tender (fork will easily pierce). Split squash in half and place cut side down on baking sheet. I found butternut squash too moist – you want the potato and squash as dry as possible so you aren’t adding tons of flour.* *Also, the reason I chose buttercup squash over butternu t is due to water content. I was lucky enough to be able to pilfer some fresh sage from Cathy’s (of Dragonfly Herbs) garden – and at this time of year, fresh sage is available in the grocery stores. All those fall flavours and a little fresh nutmeg mixed into the dough…mmmm. I made this recipe with butter/onion/sage leaves which goes really well with the squash. I would say this recipe makes enough gnocchi to serve as a side dish for 2 meals for 4 people. It does take a bit of time, but it makes quite a bit of gnocchi – enough to freeze. We enjoyed this as a side dish for a dinner party, but it could easily be served as a main dish with a salad for a ‘meatless’ meal. ![]() It’s very comforting and yummy on a gloomy, chilly fall day. Have even more squash to use up? Check out these spiralizers that turn fresh summer squash into low-calorie noodles with the twist of a wrist.If you looking for something different to do with all that squash you’ve been buying at the farmer’s market….and you like to play with your food, definitely give this recipe a try.
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