One of the things I love doing, which inevitably involves eating, is recreating a meal that knocked my socks off at a restaurant. My most recent foray happened after visiting Parish Foods and Goods in Atlanta. That night, I decided to go for the butternut squash gnocchi. I love butternut squash, but I never had it in the form of gnocchi. The butternut squash gnocchi was served with pork meatballs, kale and brown butter sauce, garnished with toasted butternut squash seeds. What was not to like about that whole combination?!
The last time I made gnocchi, I was 10 and I made potato gnocchi. I had just watched and jotted down the recipe I had seen on my favorite TV cooking show “Día a Día con María Rosa”. Let’s say we ended up eating mashed potatoes for dinner that evening. But this mushy experience was not going to intimidate me this time around. I am older and wiser after all. And I also have more patience, which I think is key. Gnocchi is an art, and as with everything practice makes perfect.
This recipe makes A LOT of gnocchi; this is what happens when you are creating as you go. I had 4 pounds of butternut squash. Yeah… So, get a friend or more and making the gnocchi will take no time. The great thing about this is that you can freeze these little guys for up to a month. All you do when you’re ready to use is drop them in boiling water – just like pasta – and cook for a few minutes until done. How do you know if they’re done? The gnocchis will float to the top.
This posting will focus on the gnocchi making process. The second posting will be the recreation of this delicious meal, so stay tuned. Now let’s get the dough rollin’…