Butternut Squash Gnocchi

Gnocchi are very handy. They can be made from a wide variety of ingredients and flours. Use the MFP recipe function to figure out how many calories are in a whole batch and set the servings to the number of gnocchi in your resulting batch. That way you know the calories per gnoccho and can count them out for meals of any size.

Stir together 1 cup mashed butternut squash, 2 cups flour, 1 egg, 1/2 tsp. baking powder (opt.), salt, pepper, and nutmeg. If too dry, add a little milk or water. It should form a sticky dough. Allow dough to rest in the refrigerator about 30 minutes to hydrate flour. Shape gnocchi as desired, dusting with more flour if necessary to prevent sticking. Cook immediately or freeze flat and, once frozen, move to bags. To cook, poach in water or broth until they float. Briskly boiling, as for macaroni, risks breaking the gnocchi apart. When they float, move to the sauce of your choice and heat through.

The recipe as shown was made with semolina pasta flour and required about 2 tablespoons of milk. The gnocchi are very large (see US quarter in picture for scale) and the recipe made 34. Make the gnocchi any size you wish and don't worry about fancy shaping. These were made by rolling them off a quarry tile to make the grooves. Each of these gnocchi is 47 calories.



I have more gnocchi recipes, pictures showing how to shape them and some tales of gnocchi woe at http://heidicookssupper.com/blog/category/gnocchi/