Sweet Potato and Squash Gnocchi
Little potato fluffs of love with a light blanket of sage, thyme, pecans, and browned butter. That's what these little deliciousnesses are. We made these last fall--when it was seasonally appropriate and not in the 70s with 18 hours of sun--and they were perfect. All of the flavors combine to be both light and nutty, rustic and elegant. Unfortunately, since I made these in the fall and am just now getting around to blogging them, I don't remember any of the subtle nuances, but I do remember how delicious they were. We topped them with a fresh and nutty parmesan to really complement the flavors.
It is raining and chilly this morning. Makes me want to build a fire, have some tea, and make some rustic gnocchi. But then I remember that we only have three short months of warmth and there will be nine long ones to get cozy.
Until fall, then....
- 1 good sized butternut squash (or better yet, the peeled and cut package from Costco)
- 1 sweet potato, peeled and cut into inch-sized cubes
- olive oil
- 2 large eggs, beaten
- 1 teaspoon of salt
- 1/2 cup-ish of freshly grated parmesan (plus plenty more to sprinkle on top at the end)
- 3ish cups (or more) of all-purpose flour (full disclosure: I have no idea how much flour I actually used)
- 1 1/2 teaspoons of sage (more or less to taste)
- 1 tablespoon of fresh thyme, chopped into smithereens
- 1/2 cup of butter
- 1/2ish cup of chopped pecans
- If using a whole butternut squash: Preheat oven to 400°F. Cut squash lengthwise in half, scoop out seeds, and discard. Place squash halves, cut side down, on a baking sheet lined with non-stick tinfoil. Roast until squash is tender when pierced with a fork, about 45 minutes. Let cool. On another prepared baking sheet, cook the sweet potato at the same time (be careful, it may cook quicker.)
- If using pre-peeled and cut butternut squash: Preheat oven to 400°F. Line a baking sheet with nonstick tinfoil. Mix the squash and sweet potato in a large mixing bowl. Lightly coat with olive oil. Spread the veggies on the prepared baking sheet (you may need two). Roast until tender, about 30-40 minutes. When tender, remove from the oven and cool slightly.
- When cooled some, add the squash and potatoes to a high-quality blender or food processor and puree until smooth.
- Mix the puree, 1/2 cup parmesan, eggs, and salt in large bowl.
- Gradually add flour, one cup at a time. Knead gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls.
- Turn dough out onto a floured surface. Knead gently but briefly just until smooth.
- Divide dough into 8 equal pieces.
- Line two large baking sheets with parchment. Sprinkle parchment lightly with flour.
- Working with one dough piece at a time, roll the dough out on a floured surface to about a half-inch-thick rope.
- Cut rope crosswise into inch-long pieces.
- Transfer gnocchi to baking sheets. Once there, roll the back of a fork around each of the pieces to make ridges.
- Repeat with remaining dough. Cover loosely with plastic wrap and chill at least one hour.
- While chilling, make your sauce. Cook the butter in a large skillet on medium (watching closely and stirring regularly) until just golden. Add the pecans and consistently stir. Cook until you can smell the nuts--about 3 minutes. (Again, be careful not to burn.) Add the sage and thyme. Keep on very, very low heat while finishing gnocchi.
- Once the gnocchi is cool, work in batches to cook. Brink a large pot of salted water to a boil.
- Cook gnocchi in water until tender, about 10 minutes. Gnocchi will float when done. The only way I know it is done is to do a taste test.
- When finished, carefully drain with a colander.
- Add all of the cooked gnocchi to the brown butter pecan sauce. Turn up heat to ensure everything is hot and coated.
- Serve in large pasta bowls. Sprinkle with fresh parmesan.
- Devour.