Winter Harvest: Butternut Squash Gnocchi

Sunday, February 12, 2012

By this point in the winter, I’ve managed to satisfy my cravings for those substantial soups and stews rounded out by crusty bread that absolutely must be eaten next to a fire.  After the spare, bright acidity of summer food, I get nostalgic for muted, buttery flavors complemented by woody herbs like thyme and sage.  Yet, that only goes so far; long before its time, I start craving a fresh spear of asparagus.  One of the first vegetables to suffer my change in mood is the butternut squash.  Yes, it is versatile, but there are only so many roasts, soups, and gratins you can make.  So, with great relief, I discovered butternut squash gnocchi.

I make this with Hillacre Pride Ricotta, Daisy Flour, and nutmeg as well as salt added to the dough.  Be sure to refrigerate the dough, as it is infinitely easier to work with afterwards.

The flavor of the butternut squash is quite subtle and surprisingly pliable.  So far, I’ve sauced them with brown butter, sage, and parmesan and mushrooms, thyme, shallots, parmesan, and walnuts (pictured here). A gorgonzola sauce might work as well, and I’m sure I’ll find even more possibilities than that.  It should tide me over almost until May…almost.