2–3 cups roasted and mashed butternut squash (about 1 medium squash)
1 to 1½ cups all-purpose flour (start with 1 cup and add more as needed)
1 egg
½ cup parmesan cheese
salt and pepper to taste
A pinch of Nutmeg
For the Gorgonzola Cream Sauce
1 cup heavy cream
4 oz Gorgonzola cheese, crumbled
2 tbsp unsalted butter
2–3 oz pancetta, diced
1 small shallot, finely minced (optional)
Salt and freshly ground black pepper, to taste
Pinch of nutmeg
Chopped parsley
Instructions
Start by peeling and cleaning out the squash. Then cut into equal pieces. Line a cookie sheet with parchment paper lay the butternut squash on top drizzle with olive oil salt and pepper to taste. Roast in a preheated 375-degree oven until fork tender about 20 minutes. Mash the squash into a smooth puree. Refrigerate until chilled
Put the flour on a broad. Make a well in the center add the rest of the ingredients , the squash, egg and parmesan cheese including salt and pepper.
Begin incorporating the flour into the wet ingredients kneading the dough until smooth, adding more flour a little at a time , until you have a smooth dough the dough will be slightly sticking. Let the dough rest covered for 30 minutes.
Then section the dough into 8 equal pieces. Roll into 12 inch long ropes flour lightly, cut the ropes into 1/2 inch pieces flour lightly. Using a fork and your thumb roll the gnocchi pieces into the classic shape. I have included a video showing the technic.
Roast the Squash.Preheat oven to 400°F (200°C). Cut the squash in half, remove seeds, and roast cut-side down until tender (about 30–35 minutes). Scoop out the flesh and mash it, letting excess moisture evaporate.
Make the Gnocchi Dough. In a bowl, combine the mashed squash, egg, salt, and nutmeg. Gradually add 1 cup of flour, mixing gently until a soft dough forms. Add more flour as needed—dough should be slightly sticky but workable.
Shape the Gnocchi. Divide dough into portions. Roll each into a rope about ¾ inch thick, then cut into 1-inch pieces. Optional: roll each piece over a fork for the classic gnocchi ridges.
Cook the Gnocchi. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (about 2–3 minutes). Remove with a slotted spoon and set aside.
Make the Gorgonzola Cream Sauce. In a skillet, melt the butter over medium heat cook diced pancetta until crisp. Remove and set aside. Sauté shallots until soft and translucent lower the heat, stir in cream until warm but not boiling. Add Gorgonzola in small pieces, stirring until smooth. Season with salt, pepper, and a pinch of nutmeg. Stir the crispy pancetta back into the sauce.
Combine and Serve. Toss the cooked gnocchi gently in the sauce until coated. Serve immediately, garnished with Freshly chopped Italian parsley
Storage Instructions
Uncooked Gnocchi:Place gnocchi on a floured baking sheet in a single layer. Freeze for 1–2 hours, then transfer to a freezer-safe bag or container.Cook from frozen in boiling salted water; they will float when done.Cooked Gnocchi with Sauce:Store leftover gnocchi and sauce separately in airtight containers in the fridge for up to 3 days.Reheat gently in a skillet over low heat, adding a splash of cream or milk if needed to loosen the sauce.
