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Gnocchi recipe

Here's Chef Bruce Woods Gnocchi recipe.

Chef Bruce Wood's Squash Gnocchi with sage & lemon brown butter

Gnocchi are one of my favourite foods. They can be made with many different vegetables and provide a great side for most roasted meats. The cooked squash freezes well so use what you need for this recipe and freeze the remainder in one cup packages.

 

For the gnocchi:

1 pound organic potatoes - preferably a floury potato ~ Bryson Farms is an excellent source for beautiful potatoes

1 cup cooked squash ( see recipe below)

1 large egg

1 1/2 - 2 cups all purpose flour

sea salt and freshly milled black pepper

6 fresh sage leaves

juice of one lemon

pre heat the oven to 400 degrees, bake the potatoes unpeeled in the oven just tender (approx. 45 minutes)

remove the potatoes from the oven and while still warm, peel them and pass them through the medium blades of a food mill ~ N.B. do not use a food processor it will over process the potatoes and make them gluey

place the potatoes & squash in a bowl and beat in the egg

add half the flour and mix lightly

season to taste and continue adding flour until you have a soft mass that can be kneaded without sticking to your board

form the dough into a ball and cover with saran wrap; let rest for 20 minutes

bring a large pot of salted water to a boil

divide the dough into 4 equal pieces

using both hands roll the dough out into a rope approx. 1/2"  in diameter

cut the dough into 1" lengths and place on a lightly floured tray

place the dumplings in the boiling water and as soon as they float remove them to a clean tray

at this point the gnocchi can be frozen for a later date freeze them on a flat tray in one layer and when frozen solid bag them when time to cook them drop them frozen into boiling water and cook until they  float

melt the butter and when lightly browned add 6 fresh sage leaves and the juice of a lemon, toss the gnocchi with the butter & serve hot

 

to roast the squash~

One butternut or acorn squash, cut in half seeds removed

6 cloves garlic, peeled

3 branches fresh thyme, leaves only

3 tbsp. organic canola oil

sea salt and freshly milled black pepper to taste

 

pre heat the oven to 400 degrees

toss the squash with the oil, thyme and salt and pepper, place on a baking sheet hollow side up and place the garlic cloves in the cavity of the squash

place the squash in the oven and bake until soft approx. 30-40 minutes

remove from the oven and allow to cool

scoop the squash pulp from the skin and reserve with the garlic cloves

 

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