Acorn squash gnocchi

• Produce

  • 1/2 Acorn squash

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 1/4 cups Plain flour

• Other

  • ½ log – 2oz/55g soft goats cheese, crumbled
  • optional - ½ tsp (2 good size leaves sage, finely chopped

Found on carolinescooking.com

Description

Ingredients

• ½ acorn squash (approx 315g/11oz peeled and deseeded weight, 16oz/450g before peeling)
• 1 egg yolk
• 1 ¼ to 1 ½ cups plain flour (200-225g)
• optional - ½ tsp (2 good size leaves) sage, finely chopped
• ½ log – 2oz/55g soft goats cheese, crumbled

Directions

• Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10mins or so.
• Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
• Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
• Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
• With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about ½-3/4in/2cm thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook a bit later.
• Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
• Remove with a slotted spoon once the gnocchi rise to the top. If they dont rise after a couple minutes or some do but others dont, nudge them with a spoon as they may have stuck to the bottom.
• Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
• Note - you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, theyll just take an extra minute to float up.