I quickly learned that Gnocchi (plural?) are like the matza-balls of Italy. sort of... not really. There is no matza meal involved and no chicken soup allowed. Traditionally, these italian dumplings are made with semolina or potato flour served with the sauce of your choice. Dough balls, I think is the best way I have heard them described.
From oven to stove making gnocchi is a sticky, messy process. But I promise you they are worth it!
The basic recipe for butternut squash, sweet potato gnocchi:
mashed potato of choice (we used 2 roasted sweet potatoes and 1 31/2 oz butternut squash)
*roasting carmalizes the sugars which is nice, but if you are in a hurry feel free to boil then mash
3 cups of flour (mix of whole wheat and white)
1/2 teaspoon salt (or more for your taste buds)
1/2 teaspoon cinnamon
pinch of nutmeg
2 crushed garlic cloves
Combine all these ingredients in a bowl - forming a soft dough. (Warning dough should stick to itself more than it sticks to you and get the clumps out!) Meanwhile bring a large pot of water to a boil. Divide dough into four pieces and roll each piece into a long snake-like log(1/2 inch thick) and using a knife cut the log into 1/2 inch pieces. When water comes to a boil drop raw gnocchi pieces in, and take them out when they have floated to the surface.
For our sauce we made a sage-butter sauce. Super simple and yet sounds very sophisticated! Melt butter with sage. period. Sage's sent is fat soluble so it's flavor marries into the butter really nicely. We added some roasted veges (apples and mushrooms) and waahh-la! Plate. it. up!
Dessert: was brought over by a guest (Caitlyn). Apple-cheddar-pie. Southern sass in a pie is the only way I can describe it. She says her secret to the crust is using vodka instead of water.
photo by Chelsea
love,
marginally mollie
new dream job: gnocchi food-truck
