Squash Gnocchi

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Difficulty

Easy

Ingredients

  • 200g (1 ¼ Cup) Butternut Squash Puree
  • 70g (½ Cup) Butternut Flour
  • 6g (2 tsp) Konjac Gum
  • .5g (¼ tsp) Calcium Hydroxide
  • 16g (3 ¼ tsp) Water
  • 3g (½ Tbsp) Kosher Salt

Equipment

  • Blender
  • Food Processor
  • Bowl
  • Rubber Spatula
  • Bench Scraper
  • Large Pot 
  • Strainer
  • Whisk

Timing

Active Time: 20 Minutes Total Time: 4 Hours

Yield

1-2 servings

  • Roast Butternut Squash

    Preheat the oven to 425°F.
     
    Cut the butternut in half lengthwise and place flesh down side on a oiled parchment paper lined sheet pan. Bake for 1 hour, remove from the oven and let rest for 2 hours.
     
    Using a spoon remove the flesh of the squash and put in the bowl of the food processor and blend to a puree scraping down the sides a few times.
     

  • Mix Konjac Gum and Calcium Hydroxide

    Dry mix the salt, Konjac, and butternut squash flour and reserve. Mix the Calcium Hydroxide and water.
     
    Add the puree to the bender and blend on medium to high speed. While the blender is running pour in the Calcium Hydroxide and water mixture and let run for 30 seconds.
     
    Add the puree to the food processor with the dry mix and process until the dry and wet mix are fully incorporated and turned into a dough-like consistency and removed from the processor bowl.
     
    Chef’s Note: You can make your own flour by running the peeled butternut through a food processor using the shredding disc and dehydrating it and then blending it on high speed until it turns to a powder. You can also buy butternut flour online. In using both flours in testing this recipe I found that the homemade butternut flour was far superior to the one purchased online. The color was significantly better as well as the flavor which in the store bought flour was very muted. Even the aroma of the homemade butternut flour was better. It does however take a large amount of butternut to make a batch of homemade flour and a decent amount of time so if you do not have the time to spare the store bought option is not a bad way to go.
     

  • Create Gnocchi

    Sprinkle some Butternut flour onto your work surface and work the dough into a ball on the floured surface.
     
    Roll the ball into a long log about 1 inch thick. Use enough butternut flour to help keep it from sticking.
     
    Using the bench scraper cut 1 inch pieces from the log. Bring a pot of salted water to a rolling boil and add the butternut gnocchi.
     
    Gnocchi will be ready when they start to float on the surface of the boiling water for 2 to 3 minutes.
     
    You can enjoy the gnocchi immediately or you can cool them quickly in a bowl of ice water, drain, oil and refrigerate for up to 5 days. Enjoy!
     
 
Summary
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Recipe Name
Squash Gnocchi
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