Butternut squash gnocchi with browned butter and sage

[cruelshoes]

Easily modified from an Alton Brown recipe. These were really easy to make, but a little time consuming. Don't let that put you off, though. The recipe makes an absolute crapload, so you can get a few meals out of this. If you wanted to skip the sage, these would be delicious with your favorite pasta sauce and some grated parmesan cheese.

Butternut squash gnocchi with browned butter and sage

1/2 small butternut squash, halved and seeded
4 medium baking (russet) potatoes, pierced
1 egg
1 tablespoons kosher salt
1 pinch nutmeg
1 generous cup brown rice flour mix
generous 1/2 teaspoon xanthan gum
Oil
dried sage, to taste
Unsalted butter
Grated Parmesan, for serving
Sweet rice flour, for rolling and flouring baking sheet

Directions
Preheat oven to 375 degrees F.

On a sheet pan, place the 1/2 squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.

In a bowl, whisk together flour mix and xanthan gum. Set aside. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher (I used my pastry cutter). Mix in the egg, salt and nutmeg. Then add the flour mix/xanthan and mix with a fork or your hands until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add additional flour by the spoonful if it's still too moist. (the stated amount in the recipe was perfect for me. I did not need any additional flour.)

Turn out onto a board that has been dusted with sweet rice flour and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces using a bench scraper or sharp knife. Line the pieces up on a rice floured sheet pan as you work. Contunue dusting the counter and rolling and cutting until all the balls are used. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer. (I froze half of mine at this point.)

In a large pot of boiling, salted water gently drop in the dumplings about 10 at a time. As they begin to float, remove them with a slotted spoon and toss them into an ice bath. It's dummy proof! They start to float when they are done!

Drain off the water and toss in a little oil. Store loosely in a container until ready to use.

To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 1 cup of dumplings. Cook and turn gently until gnocchi are browned and crispy. Sprinkle with dried sage, to taste. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
_________________
-Colleen

Where are we going, and what am I doing in this handcart?

[smalltownslackermom]

I call food porn on thee!
:drool:
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son - high ttg - 4/09, pos. biopsy 5/09
self - negative blodwork 5/09, pos. biopsy 11/09
sister - gf for 2 years and is a new person

[cruelshoes]

I wish there were some left so I could have them for breakfast!
_________________
-Colleen

Where are we going, and what am I doing in this handcart?

[The Edifying Conscience]

They look delicious and have been added to my list of must try recipes.