Gnocchis butternut. Rustic butternut squash gnocchi, and I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi, is a must try for gnocchi lovers. Now you could Gnocchi: I made a batch of my favorite homemade ricotta gnocchi. Roasted butternut squash: Diced, tossed with oil, seasoned with salt and pepper, and roasted until tender.
The entire recipe cooks in one skillet, including the gnocchi. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. You can have Gnocchis butternut using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Gnocchis butternut
- Prepare 680 g of butternut.
- You need 544 of farine.
- You need 1 of gros jaune d’œuf.
- Prepare 1 of cac sel.
- Prepare 1/2 of cac noix de muscade moulue.
Making homemade butternut squash gnocchi is easier than you might think. The two keys to achieving the perfect soft texture are not overworking the dough and not adding too much flour. Don't let the loose sticky dough scare you. You want the dough to feel like it is almost too soft to pick up as a whole piece, and if it didn't have a coating of flour on it, it would stick to your hands.
Gnocchis butternut instructions
- Épluchez/ videz et coupez en morceaux votre butternut. Mettre dans votre cocotte et cuire 15min sous pression. Ecrasez la butternut à la fourchette jusqu’à la réduire en purée. Et laissez refroidir.
- Mettre le sel, la noix de muscade et la farine. Pétrir le tout à la main jusqu’à obtenir une belle boule de pâte lisse et légèrement collante..
- Coupez plusieurs petites boules et roulez en boudins. Coupez des tronçons. Faites des traits à l’aide du dos d’un couteau..
- Plongez dans l’eau bouillante salée 6/7min puis faites revenir à la poêle dans de l’huile d’olive pour les dorer..
- Servez chaud et parsemez de parmesan râpé..
Used a hard goats cheese crumbled on the top which was perfect, nice and sharp in comparison to the gnocchi and squash. On a large sheet pan, toss together the gnocchi, butternut squash, broccoli, onion, olive oil, salt and pepper. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender. Gnocchi are the base for a simple toss with sweet butternut squash, rich chicken thighs, spinach, and sage.
