1 butternut squash (about 2 lbs.)
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg (optional)
3 - 3 1/2 cups all purpose flour, plus more for shaping
3 TBSP butter, melted
1/2 cup cheese, plus more at the table
Freshly ground black pepper
Wash, and then peel butternut squash. With a sharp kitchen knife, cut the squash in half - lengthwise. Scoop out the seeds from the round end of the cut butternut squash, then cube squash. Steam cubed squash until tender, then puree in food processor (this step can be done ahead of time and the pureed squash can be frozen).
In a large bowl or food processor, thoroughly combine 2 cups pureed squash (freeze any extra for another use), salt, white pepper, and nutmeg. Mix in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
Divide dough into four sections, and then roll each section into a 3/4-inch thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot with sautéed chicken breasts and steamed broccoli. Top with extra cheese at the table.
Unfortunately we are not big squash eaters- I’m just not a fan of the stringy texture. Squash is loaded with tons of great nutrients so I’m always trying new dishes with squash hoping one of these days we’ll like it. I recently came across this recipe and we have really enjoyed it- both of us!! They are great served alone with butter and a little cheese but even better served with some chicken and other vegetables.
These little dumplings are ever so slightly sweet and are loaded with an excellent source of vitamin A, a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, butternut squash is also a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6 and niacin-vitamin B3.
Recipe courtesy of www.myrecipes.com.