Serve this delicate gnocchi with a simple garlic-sage brown butter sauce for a perfectly warming dinner.
By Bryan Picard
- 1 lb Yukon gold potatoes (about three medium)
- ½ cup pureed roasted butternut squash
- 1½ cup white flour, plus a little more for dusting
- 3 egg yolks
- 1 teaspoon sea salt
- Pre-heat the oven to 350°F.
- Cut the potatoes in half and lay them on a baking sheet, face down.
- Bake in the oven for about 45 minutes, until cooked thoroughly. You can roast your squash at the same time.
- Remove the skin from the potatoes and mash them in a large bowl.
- Add the squash and egg yolks and mix with a wooden spoon until well combined.
- To this, add ¾ cup of the flour, the salt, and roughly mix together.
- Add the rest of the flour and work with your hands until the dough is smooth and not to sticky on the outside. Add a bit more flour if needed.
- Split the dough in four and roll them with your hands on a well-floured surface to form 1? thick logs, resembling long cigars.
- With a dough cutter, cut each cigars into ½ inch pieces.
- Roll each piece on a floured gnocchi board (or fork) with your thumb and lay them on a floured tray or sheet.
- Bring a large pot of water to boil.
- Cook the gnocchi in two batches for a few minutes, until they float to the surface.
- Serve with you choice of sauce/cheese/herbs.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.