Butternut Squash Gnocchi

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Butternut Squash Gnocchi

1 lb butternut squash, peeled and cut into 1/2 " cubes*

3 cloves of fresh garlic, minced, OR 1 bulb roasted garlic, peeled

and mashed

2 tbsp extra virgin olive oil

1/4 cup soft or medium tofu, whipped until smooth and fluffy OR 2

tbsp soy milk (tofu is preferable)

1 1/2 - 2 cups unbleached flour

 

In a large soup pot, bring 2 quarts of water to a boil. Drop the

butternut squash cubes in and cook for approximately 10 – 15 minutes,

or until tender (but not mushy). Drain thoroughly. Whip with a

handheld electric mixer, adding the oil, garlic, salt and tofu. Beat

until smooth and there are no lumps. Gradually stir in the flour, a

little at a time, with a wooden spoon, until a smooth dough is

formed, and it won't stick to your hands when you handle it. (Do not

add more than 2 cups of flour, however.)

 

Turn out onto a lightly floured surface and knead very lightly,

somewhere between 5 and 10 times. Take a hand-sized lump of dough,

and form it into a sausage shape. Cut this into 1 " lengths, and

indent each gnocchi with a fork to make fancy little impressions.**

Place each completed gnocchi on a floured board or flat surface and

repeat these steps with the remaining dough.

 

Bring a fresh 2 quarts of water to a boil. Drop the gnocchi in, one

at a time, and reduce the heat so that it is a low boil. Cook for 4-

5 minutes only, drain and serve with your favourite pasta sauce. I

personally enjoy a very garlicky tomato-pesto sauce over this gnocchi.

 

Also, try variations on this theme. Use different starchy tubers,

like russet potatoes, pumpkin, sweet potatoes or yams. Try adding

different spices or savory additions, like finely chopped sun-dried

tomatoes, olives, basil, cumin…whatever strikes your fancy…to the

dough before cooking.

 

Serves 4.

 

*Peeling butternut squash is a bitch. Try this to make it easier.

Bring a large pot (big enough for the squash to fit in whole, or else

cut the squash in halves or quarters) of water to a boil, and drop

the entire squash in. Let this boil for 3-5 minutes, then drain the

squash and quickly rinse it under cold water. The skin should slip

off easily. Discard skins, cut the squash down the center, scoop out

the seeds, and cube.

 

**Eager to eat, not too concerned about the gnocchi's appearance?

Make " Ugly Lump " gnocchi by dropping heaping teaspoonfuls of the

dough onto the lightly floured surface until all the dough is used

up, and boil as usual.