Butternut Squash Gnocchi with Lavender Butter SauceOn Oct 9, 2014 Dinner | Recipes 8 Comments Tags: Autumn, Dinner, Real Food, Recipes
I love our CSA. The Urban Homestead has a weekly pick-up of their Farmbox that is just FULL of goodness. It makes me happy every single week. Local. Organic. Fresh. **swoon**
It’s always fun, too, to find new ways to use the produce. Rather than buying food to match the meal plan, with the Farmbox, we are challenged with making meal plans to match the food!
When I get the box home, I see what I have to work with and see what I can come up with, letting nothing go to waste! Last week we were blessed with some delicious butternut squash and some lovely herbs, among other things. Time for a Fall favorite: butternut squash gnocchi! Served that up with some of the fresh yellow beans and it was delicious! The kids were licking the plates. No really. They were. It wasn’t pretty.
What you need:
2 sticks salted butter
1-2 Tablespoons chopped fresh lavender leaves (not blossoms)
2 healthy sized butternut squashes
1/2 teaspoon salt
pinch black pepper
1/4 teaspoon ground ginger
1/2 teaspoon real cinnamon
1/4 teaspoon ground nutmeg
5-6 cups flour
Freshly grated Parmesan cheese, to taste
What to do:
1. Cube up the butter and place in small sauce pan with the lavender. (You could substitute sage, thyme or rosemary!) Place over very low heat to let it melt and gentle start infusing the butter with the herb flavor. Keep that flame low! You are not trying to burn it, but just gently infuse it.
2. Cut the squash in half lengthwise. Remove seeds. Rub with olive oil and pierce several times with a fork.
3. Bake at 400F for about 20 – 30 minutes or until squash is soft.
4. Cool slightly, just enough so you can handle it. Scoop out the squash into a bowl, discarding the skin. (Go ahead and bring a big pot of salted water to boil. You’ll need it shortly.)
5. Add the cinnamon, ginger, nutmeg, salt and pepper. Mash with a fork until it is all well-combined.
6. Start adding flour. Now, here is the only tricky part: you want to add as little flour as possible. Add too much and it’s going to be chewy. And ain’t nobody got time for that. So, add the flour one cup at a time, mixing well with a wooden spoon after each addition. Add only until it can be handled without making a total crazy mess. But, it will still be sticky! This is OK. The trick is to have your hands floured and to handle it lightly. Do not try to knead it as you would your heavy sourdough bread. You’ll be sticky all over and then you’ll be discouraged. And no one should be discouraged when gnocchi is in their near future.
7. Generously flour a cutting board. Knead the dough lightly several times. Divide into 5 or 6 balls. Roll each of those into a string (just like you used to do in preschool with your playdough!) about an inch or so thick.
8. Cut into 1/2 inch pieces. Place carefully in the boiling water. (I get someone to help me, otherwise I just can’t get them in the pot quick enough!)
9. Boil only a few minutes. They are ready when they bob up to the top of the water and float. Remove them with a slotted spoon or strainer.
10. While still hot, drizzle with the lavender butter and sprinkle with freshly grated Parmesan cheese. Enjoy! If you decide to lick the plate, we won’t judge you.