All hail delicata squash! Since I stock up on delicata now that it’s showing up in grocery stores and farmers markets, much like when I go apple picking and make all things apple, this time I am trying to think of different ways to use up my beloved delicata squash.
I thought – what about gnocchi? I’ve seen butternut squash gnocchi on menus before, so why not delicata squash gnocchi?
My late husband Tony took me to a little hole in the wall Italian restaurant near the airport many many years ago. He was taken there by a customer probably 20 years ago now. I remember him calling me and telling me “Biz, I have to take you to this place!” Every time he had customers fly into O’Hare, he always took people to this place. It’s called Basilico Ristorante in Norridge.
The first time he took me I had a plate of gnocchi that was stuffed with spinach and ricotta cheese with a creamy vodka sauce. The portions were huge! I told him when they placed that delicious plate of food in front of me that I was only going “to eat half and take the rest home.” Nope. I ate the whole plate. Tony just laughed at me every time I said “I’m just going to eat one more gnocchi!”
Delicata Squash Gnocchi
Cooking time: 15 minutes
- 1 cup delicata squash, cooked
- 12 ounces of potatoes, cooked
- 2 eggs
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1 cup self-rising flour
Cook the squash and potato in the microwave and let cool. I cooked the potatoes in the skin - once cooled, the skin just peeled right off.
Place a cup of the cooked squash in a paper towel and squeeze out any excess moisture. Add everything together in a bowl, then shape into a ball, and refrigerate at least an hour.
Divide dough into 8 portions.
Roll out each portion in a 10-12 inch long roll, and divide into 8 portions.
Using a fork, score one side of the gnocchi with the tines of the fork.
Bring a large pot of salted water to a boil. Reduce to low, add the gnocchi and cook for 15 minutes. Drain.
Pan fry if you want, but it's not necessary. Serve with your favorite sauce and enjoy!
I only made one portion of the dough over the weekend, however you can place the gnocchi on a cookie sheet and freeze, then store in a Ziploc. You'll be able to cook the gnocchi straight from the freezer.
Second note: you can use jarred sauce, and I make what I call “weeknight” meatballs by taking the sausage out of the casing and making tiny meatballs – they cook up in a skillet in just a few minutes.
If you want to learn how to make gnocchi or up your pasta game – check out these upcoming classes at The Chopping Block: