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.
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
2 – 3 cloves garlic
2 – 3 Tbsp olive oil
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.