With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and seasonal produce are the most delicious and healthier to boot. Let’s put the healthy back into the new year and cook fresh, seasonal foods and this butternut squash gnocchi is healthful and delicious.
Aviva Kanoff’s new cookbook “Gluten Free Around the World” comes out November 1, 2014.
1 medium butternut squash, peeled and cubed
1 large egg
¾ tsp salt
1 ½ cups all-purpose gluten-free flour, plus more for hands and work surface
3 Tbsp butter
¼ cup fresh sage leaves
sea salt to taste
Parmesan cheese, grated (optional)
Boil butternut squash in 4 cups water until soft, then strain. Mash or puree in a food processor.
Set a large pot of water to boil. In a medium-sized bowl, combine butternut squash, egg and salt. Add flour in 3-4 separate additions, stirring to combine after each addition. Continue adding flour until dough is firm enough to handle, but still somewhat sticky.
With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope into bite-sized pieces. Repeat with remaining dough.
Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Set aside.
Drain gnocchi on paper towels, then add to brown butter and toss. Sprinkle with sea salt and Parmesan cheese if desired.