Butternut Squash Gnocchi with Brown Butter Sauce

Butternut Squash Gnocchi with Brown Butter Sauce
KristanVH (courtesy of www.howsweeteats.com)

~ 1/2 butternut squash, chopped
~ 1 1/2 cups flour

2 tablepoons olive oil

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon
1/8 teaspoon salt

sprinkling of pepper

1/4 cup butter

1/2 cup parmesan cheese  

Preheat oven to 400.

Chop butternut squash into bite size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.

Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.

Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.

Bring water to a boil in a large pot.

Roll dough into thin strips and cut inch-long pieces from the strip.  Place in boiling water and let cook for 3-4 minutes, or just until gnocchi floats. Drain pasta.

Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter down not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.

Pour brown butter over gnocchi and sprinkle with Parmesan cheese.

Molten Cheese Gnocchi

Molten Cheese Gnocchi---
Summer aka The Skipper Bunch via myrecipes.com

2lbs Russet Potatoes
4c Gouda Cheese, grated
3/4c heavy cream
1 egg, lightly beaten
1 tsp salt
1-2 c flour
1 1/2 Tbsp butter
1 tsp pepper
2 tbsp parsley, finely chopped

---Preheat oven to 350. Bake potatoes until tender and look slightly dried out, about 1- 1 1/2 hrs. In a small bowl, mix together 3c cheese and cream, set aside. When potatoes are cool enough, peel discarding perls. Mash potatoes in a large bowl. Mix in egg, salt and 1c flour, affing just enough adfitional flour to make dough pliable and not sticky. Turn onto a floured work surface, knead 10-12 times. Divide dough and cover one batch with a damp cloth. Roll other batch into a 3/4" in think rope and cut into 3/4" long pieces. Roll each piece into a ball, then flatten intoba 2" circle with fingers or bottom of a floured glass. Bring a large pot of salted water to a boil. Top each fough piece with 1/2 tsp cheese mix. Gather dough up around filling, pinch to seal, then roll into a ball, repeat with all dough. Working in batches, drop dough into water, don(t crowd them. Boil until they rise to surface 4-5 min, cook 8-10 more sec, remove and drain with a slotted spoon. Melt butter in a 4qrt baking, turn gnocchi in melted butter. Sprinkle with pepper and remaining cheese. Broil in oven until browned on top, about 5 min. Sprinkle with parsley.

Spinach Gnocchi

Spinach Gnocchi (makes 40 small gnocchi balls)

(Rachel-RachelNJJ via Weelicious.com)

10 oz Block Frozen Chopped Spinach
1 Cup Whole Milk Ricotta Cheese
2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
1 Egg Yolk
2 Tbsp Flour, plus more for dusting your hands while rolling

1. Defrost the brick of frozen spinach (you can also do this in the microwave).

2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).

3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is throughly combined.

4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.

5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

6. Bring a large pot of water to a boil for cooking the gnocchi.

7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

8. Using a slotted spoon, remove the gnocchi to a plate or bowl.

9. Sprinkle with parmesan cheese, cool and serve.

From here.

Gnocchi con Scampi

Gnocchi con Scampi

Ingredients:

14.5 ounces canned peeled tomatoes – diced
3 tablespoons olive oil
1 shallot – minced
2 garlic cloves – minced
1/2 cup dry white wine
pinch of Calabrian red pepper flakes
1 pound of large shrimp – deveined & peeled {tails on}
1 tablespoon unsalted butter
1 tablespoon brandy
1 tablespoon heavy whipping cream
1 tablespoon flat leaf Italian parsley – chopped
1 pound 1.6 ounce package of gnocchi {I used Trader Joe’s}
salt/pepper

Into a large saute pan, add the olive oil and shallots and saute over medium heat until translucent. Stirring as necessary. Add the garlic stir well to combine and cook for approx 1 minute {do not let garlic burn}. Add the wine and cook until it has evaporated. Add the tomatoes, season with salt and pepper, and red pepper flakes. Stir to combine. Reduce heat to low and simmer for approx 10 – 15 minutes until you have a nice loose sauce, stirring as necessary. Add the cream at the end.

WHILE the sauce is cooking, put a large pot of well salted water onto boil. When boiling, add the gnocchi and cook until they float  to the top. Once they’ve floated the to the top allow them to cook for approx 2 additional minutes and then remove with a slotted spoon and add gnocchi to sauce pan.

In a separate pan, about five minutes before the gnocchi is done melt the butter into a medium pan. Add scampi, season with a pinch of salt and cook until they are opaque. Take the pan off of the heat, add the brandy and ignite the pan {stand back so you don’t burn yourself} Once the alcohol has evaporated transfer the shrimp to the sauce pan with the gnocchi. Toss  gently to combine.

If necessary add a little of the gnocchi water to loosen the sauce. Garnish with parsley and serve immediately.

Buon Appetito!

From here.