Ingredients for gnocchi
1 butternut squash, but in half lengthwise
1 large egg
1 1/2 cups all-purpose flour
1/2 c freshly grated Parmesan
Additional 1 c flour for prep, spread out on aluminum foil or a cookie silpat
1 tsp salt
Ingredients for sauce
3 tbsp butter
4 oz smoked mozzarella, cut in small pieces
2 tbsp chopped (small) Italian parsley
1 small head cauliflower
2 tsp olive oil
1 tbsp butter
salt and pepper to taste
1 small head cauliflower
2 tsp olive oil
1 tbsp butter
salt and pepper to taste
Directions
1. Preheat oven to 350. Place squash halves on greased baking sheet or silpat, cut side up.
2. Cut the cauliflower head in half and coat evenly with olive oil, 1 tbsp butter, salt, and pepper to taste. Add to baking sheet with butternut squash
3. Bake butternut squash until tender — 40 minutes or longer. If cauliflower is roasted (browned) before squash is done, remove and continue baking the squash.
4. Cool squash slightly and remove the pulp with a spoon. Place pulp in a kitchen towel and squeeze out about 1/2 cup of the juices (don't squeeze too much of the gnocchi will be dry).
5. Place squash in a large bowl and season with 1 tbsp salt, the egg, 1 1/2 cups of flour, and 1/2 c Parmesan. Mix well with a spoon until thoroughly combined.
6. Lightly flour another bowl, place gnocchi mixture in it, cover with a kitchen towel, and place in freezer for 1 hour so the mixture firms up and is easier to work with. While squash mixture is cooling, cut cauliflower into florets.
(Alternatively, do all of this earlier in the day, or the night before, and leave squash mixture in fridge, covered with a kitchen towel, until ready to use — no more than 24 hours.)
7. Spread 1 c flour on cookie sheet silpat. Use a teaspoon to scoop the dough (about a cherry-tomato-sized ball) and roll in in the flour. Use a fork to finish it with the traditional gnocchi football shape. Repeat process until dough is used.
8. Bring a large pot of water to a boil and gently lower gnocchi into pot. Cook gnocchi until they float, about 2 minutes (maybe longer). Use slotted spoon to remove gnocchi from water as soon as they are floating.
9. While gnocchi are cooking, melt 3 tbsp butter in a large skillet. Place gnocchi directly in skillet after done boiling.
10. Add mozzarella, parsley, and separated cauliflower florets. Stir in a few ounces of the cooling water so it remains moist, and let the gnocchi-cauliflower mixture cook until the mozzarella begins to melt. Serve immediately, sprinkled with Parmesan.
2. Cut the cauliflower head in half and coat evenly with olive oil, 1 tbsp butter, salt, and pepper to taste. Add to baking sheet with butternut squash
3. Bake butternut squash until tender — 40 minutes or longer. If cauliflower is roasted (browned) before squash is done, remove and continue baking the squash.
4. Cool squash slightly and remove the pulp with a spoon. Place pulp in a kitchen towel and squeeze out about 1/2 cup of the juices (don't squeeze too much of the gnocchi will be dry).
5. Place squash in a large bowl and season with 1 tbsp salt, the egg, 1 1/2 cups of flour, and 1/2 c Parmesan. Mix well with a spoon until thoroughly combined.
6. Lightly flour another bowl, place gnocchi mixture in it, cover with a kitchen towel, and place in freezer for 1 hour so the mixture firms up and is easier to work with. While squash mixture is cooling, cut cauliflower into florets.
(Alternatively, do all of this earlier in the day, or the night before, and leave squash mixture in fridge, covered with a kitchen towel, until ready to use — no more than 24 hours.)
7. Spread 1 c flour on cookie sheet silpat. Use a teaspoon to scoop the dough (about a cherry-tomato-sized ball) and roll in in the flour. Use a fork to finish it with the traditional gnocchi football shape. Repeat process until dough is used.
8. Bring a large pot of water to a boil and gently lower gnocchi into pot. Cook gnocchi until they float, about 2 minutes (maybe longer). Use slotted spoon to remove gnocchi from water as soon as they are floating.
9. While gnocchi are cooking, melt 3 tbsp butter in a large skillet. Place gnocchi directly in skillet after done boiling.
10. Add mozzarella, parsley, and separated cauliflower florets. Stir in a few ounces of the cooling water so it remains moist, and let the gnocchi-cauliflower mixture cook until the mozzarella begins to melt. Serve immediately, sprinkled with Parmesan.
