Making Gnocchi is so simple, albeit a bit messy, that I really should make them more often. This time, I used something a little different (butternut squash instead of potatos) and made them larger than the traditional sizes (about twice as big), and combined them with Broccoli Rabe, which was delicious.
Squash Gnocchi
1/2 butternut squash, peeled and cubed
1 -2 cups flour, or more
1 – 2 eggs
Boil the squash until soft.
Drain water into compost (why waste the nutrients?) and let squash cool.
Mush up with fork, or hands, or both.
Place squash, 1 cup of flour, and 1 egg into a bowl and mix together, first with fork, then with hands.
Add more flour until you get a nice doughy mixture.
Once you have a nice dough, divide into several smaller balls.
On lightly floured surface, roll each ball into equal sized rolls.
Cut into equal sized gnocchis.
Drop each gnocchi into a large pot of salted boiling water.
Cook until tender (you will need to taste this as cooking time depends on the size of the gnocchi).
Lift out with a slotted spoon and reserve in a bowl.
Broccholi Rabe Sauce
Bunch Broccoli Rabe
1 Onion
2 – 3 cloves garlic
2 – 3 Tbsp olive oil
sea salt
1 tsp maple syrup (or sugar)
Rinse Broccoli Rabe. Do not dry.
Cut off hard end of stems and discard (into compost, where else).
Cut into 2-3 inch pieces.
Heat olive oil in large frying pan.
Add chopped garlic and onions.
Sprinkle with sea salt and a touch of maple syrup (or a teaspoon of sugar).
Cook garlic and onions over medium heat until soft and translusent.
Place still slightly damp rabe into the pan and toss to coat with oil.
Cook for a few minutes, until the leafy parts are wilted.
Add gnocchi to the frying pan, toss, and serve immediately.
This looks delicious! Yesterday we started our squash and pumpkin seeds in the house… so I must remember this for next fall!
(Are you up in the middle of the night, or are you posting with timestamp? feel free to delete these parenthesis!)
Omigawd that looks SO good. My kind of food!
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