Butternut Squash Gnocchi

Submitted by Stefanie Moore

Ingredients

• 1 butternut squash, about 2 pounds, halved lengthwise, seeds and fibers removed
• 2 tablespoons plus 1/4 cup olive oil
• 3 teaspoons salt
• 1/2 teaspoon white pepper (I usually use black pepper)
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon finely chopped fresh sage
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups all-purpose flour, plus more as needed

Directions

Preheat the oven to 375 degrees F.

Rub the cut slices of the squash with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set the squash, cut side down, on a baking sheet and roast until tender, 45 minutes to 1 hour. Remove from the oven. When cool enough to handle, scoop the flesh from the squash and place in a large bowl, discarding the skin. Mash into a chunky puree with a potato masher, then let cool, about 15 minutes.

Add the remaining 1/4 cup of olive oil, 1/2 teaspoon of the salt, remaining 1/4 teaspoon pepper, oregano, chopped sage and nutmeg and work into the warm squash. Sprinkle the flour over the mixture and using your hands, work into a smooth, soft dough. Cover the dough with a damp kitchen towel and let rest for 30 to 45 minutes. If your dough feels too sticky, gradually add flour a little at a time until you reach a good consistency. I ended up adding approximately 3 cups of flour.

Turn onto a lightly floured surface and divide into 4 equal portions. Roll each portion between your palms into a long rope, about 3/4-inch thick. If the rope won't hold together, return it to the bowl with the remaining dough and work in more flour, 1 teaspoon at a time, as needed. Cut each rope of dough into 3/4-inch long pieces. Press each piece against the tines of a floured fork, then drop into the lightly floured surface.

(Gnocchi also can be placed in a single layer on a lightly floured baking sheet and refrigerated for several hours. Alternately, the gnocchi can be frozen for 1 hour then transferred to an airtight container and frozen for up to 1 month.)

In a large pot, bring 4 quarts of water and the remaining 2 teaspoons of salt to a low boil.

Add the gnocchi in batches and cook just until they float to the top, 1 1/2 to 2 minutes (or 3 minutes for frozen gnocchi.)

We added pesto to ours and served it with a side salad. This recipe made enough that we were able to freeze half of the gnocchi.