Butternut Squash Gnocchi

We had a productive day, today… I cleaned up part of our front side yard and Victor made homemade butternut squash gnocchi. The yard is shared with neighbors and was over-planted by 3 neighbors ago – and it’s gone wild, ever since. It was time to try and tame it, a bit…

While I was toiling away with my new-found energy, Victor took to the kitchen to use up a butternut squash I bought last week. The weather is ever-so-slowly starting to turn – it’s not going to be squash and gnocchi time much longer. He took advantage of it.

The difficult part about trying to write a recipe for something like gnocchi is that ingredients vary too much. The squash Victor used, today, was pretty wet after roasting – more so than others – so more flour was needed. You really need to just start making it and go with your own trial and error.

The basic is baking off potatoes and butternut squash – and then sending them through a ricer.

Then, it’s mixing in 2 eggs, salt, maybe a pinch of nutmeg, grated cheese… and slowly incorporating a bit of flour…

When it all comes together, it’s rolled into a rope, cut, and then shaped.

It’s not difficult – it just needs time and practice.

Butternut Squash Gnocchi

I cut up asparagus, green onions, and a zucchini and sauteed it all in a bit of butter and olive oil. I then added a bunch of mixed mushrooms, garlic, salt, pepper, and white wine.

When it started getting saucy, I added some gorgonzola cheese and a handful of chopped parsley. I mixed in the gnocchi, let it cook together for a minute, and dinner was served.

If you’re in the kitchen, have some fun and just go for it.

The absolute worst thing that can happen is you throw it all out and call for pizza.