Wednesday, June 11, 2008

Squash Gnocchi with OliveTomato Sauce

I love squash. Like, a 'let's move in together and star planning for our future' kind of love. I have tried to sneak it into a few recipes with varying degrees of success. This one was bang on.
I found a basic gnocchi recipe in 'The Joy of Cooking" and substituted mashed Kabocha squash for the potatoes.

1 1/2 c smoothly mashed cooked squash, cooled
1 cup (and a bit) of flour
1 tsp salt
1/2 tsp allspice or nutmeg
Combine all of the ingredients and stir. Turn out onto a cutting board and knead until smooth (it took me about 2 or 3 minutes.
Roll the dough into long ropes about an inch around. Then cut into half-inch pillow shapes.

Roll each pillow towards you with the back of your fork. You should create little grooves. This might be to allow for more thorough cooking, it might be to give them a uniform shape, whatever it is, this is how Nonna showed me, and so it's how I do it.

It would be nice to serve these with a butter or white sauce to show off their nice orange colour, but I made do with what I had on hand and made a sauce with leftover deli olives.

1 can crushed or diced tomatoes
2 cloves of garlic, halved
a handful of pitted olives, chopped
a couple of inches of celery diced
1/4 onion, diced
3 basil leaves, roughly torn
1-2 tbsp olive oil
1 tsp oregano
a shake of crushed dried chiles

Easy peasy. Sautee everything but the tomatoes and basil until things start to soften and get a little brown. Then add tomatoes and basil and simmer, stirring often, until it reduces to a 'saucy' consistency.

To cook the Gnocchi: Drop gently in boiling salted water. Stir gently. They're done when they float to the top.


Nemo Dally said...

Floating to the top is my favourite indicator of cooked.

Katie said...

do you think you could use some whole wheat flour in these babies with success?

Liz said...

I'm sure you could...probably do half and half to try it out...then go ALL THE WAY.