acorn squash gnocchi

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Acorn Squash Gnocchi ~ Sanford D'Amato

 

Recipe By :Sanford (D'Amato's) Restaurant and Coquette Cafe, Milwaukee

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Restaurants

 

Amount Measure Ingredient -- Preparation Method

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1 pound acorn squash

2 teaspoons fennel seed

1/4 teaspoon ground nutmeg

1/2 teaspoon white pepper -- plus more to taste

1 tablespoon salt -- plus more to taste

1/2 teaspoon cayenne pepper

4 eggs

18 ounces flour (about 3 cups) -- sifted

 

Preheat oven to 375F. halve squash, scoop out seeds and bake in covered dish in

preheated oven 1 hour, or until tender. Scoop out flesh and place in strainer

set over bowl to drain overnight. The following day, cook liquid in saucepan

until reduced to 1 tablespoon; reserve.

 

NEXT DAY - Bring pasta pot with about 2 gallons salted water to boil.

 

Meanwhile, place squash pulp and reserved liquid in food processor. Add fennel,

nutmeg, pepper, salt and cayenne and process until smooth. Add eggs and

incorporate. Transfer mixture to bowl and add sifted flour. Mix in with spoon.

 

Place mixture in pastry bag with round tip. Squeeze out dough, cutting with

scissors at 1/2-inch intervals into boiling water, using caution so water

doesn't splash. You should get about 6 dozen gnocchi.

 

Once all the dough has been dropped into the pot, reduce heat to lowest setting

and poach 2 to 3 minutes. Using slotted spoon, remove to cool pan without

stacking gnocchi. Reserve.

 

 

 

VARIATION - SWEET POTATO GNOCCHI - a spin on the beloved Italian potato

dumpling. The dumpling is piped into boiling salted water instead of being

rolled out. It's then sauteed with brown butter and toasted hazelnuts and served

as a main course.

 

S(Online):

" www.jsonline.com/entree/cooking/jan02/13416.asp "

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Per Serving (excluding unknown items): 70 Calories; 3g Fat (38.7% calories from

fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 1105mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

 

NOTES : This recipe is a modern adaptation of the Italian gnocchi, using acorn

squash instead of potatoes. " In the past, dumplings were just filler or

something to soak up the sauce, " said Sanford D'Amato, chef/co-owner of both

restaurants. " Now they're moving to the center of the plate. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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