Squash Gnocchi with a Creamy Herb Sauce
Squash Gnocchi with a Creamy Herb Sauce
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Squash Gnocchi with a Creamy Herb Sauce

Preparation
40 MIN
Cooking
1 H 25 MIN
Chilling
1 H 30 MIN
Servings
4
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 190 ° C (375 ° F). Line a baking sheet with parchment paper.
  2. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes or until the squash is tender with the tip of a knife. Let cool.
  3. Remove the flesh. You'll need 375 ml (1 1/2 cups) of the flesh. Refrigerate or freeze the remaining for another use. Cover and refrigerate until completely chilled.
  4. In a large bowl, purée the squash with a fork. Add the egg, nutmeg and salt and stir to combine. Gradually add the flour, stirring until smooth.
  5. On a lightly floured surface, knead the dough until it becomes soft and smooth, about 3 minutes. Add flour, if needed. Place in a bowl, cover and refrigerate for 30 minutes.
  6. Divide dough into quarters. On a lightly floured surface, form four 1-cm (1/2-inch) in diameter cylinders. Cut each roll into 1-cm (1/2-inch) long pieces. Sprinkle with flour.
  7. In a large pot of salted boiling water, cook the gnocchi, half at a time, for about 5 minutes or until tender. Drain and lightly oil. Set aside.
  8. In a large skillet, brown the bacon and onion in the oil. Deglaze with the wine. Add the cream and reduce by half. Add the gnocchi and herbs. Reheat and adjust the seasoning. Serve and sprinkle with Parmesan cheese shavings. 



Note

If desired, brown the cooked gnocchi in oil before coating them with the sauce.

Comments

  1. Fantastic recipe! Worked out perfectly - gnocchi were delicious.

  2. Gail I use sweet potatoes instead of the squash. It was excellent. I found I had to add more flour as the mix was so sticky. The whole family loved it! I also add sautéed mushrooms with thym when it was time to add the herbs.

  3. I would like to make this using sweet potatoes instead of squash - is that possible?

  4. Had the kids for dinner a huge hit great for lunch the next day too.

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