Italian

Butternut squash gnocchi is for Dinner.

Butternut squash gnocchi takes several minutes to prepare.

Butternut squash gnocchi takes several minutes to cook.

Butternut squash gnocchi makes 6 servings.

The ingredients for Butternut squash gnocchi are:

2.5 lbs butternut squash (or other winter squash like pumpkin)
1 Tbsp olive oil
1 tsp each salt & pepper
1 egg
1 egg yolk
1.5 cups flour (maybe less)
1/4 tsp nutmeg

Here is how you make Butternut squash gnocchi:

remove the top (stem) and cut the squash in half. scoop out the seeds and try to clean out as much of the stringy bits as possible (I use a grapefruit spoon or paring knife).Coat the cut side with the olive oil and salt & pepper. Cook cut-side up (you're trying to dry out the squash a bit, so don't cook it cut-side down) in a baking dish or on a cookie sheet in a 350F oven for 35-50 minutes, until the squash is really soft. Remove and let it cool for a bit, then use a spoon to scoop out the flesh into a food processor and whizz until really smooth. Make sure to let the squash cool to at least luke warm.All of the above can be omitted if you use canned pumpkin puree. If you do that, just set the pure in some cheesecloth in a colander for a few hours to let the moisture drain out.Set a large pot filled with water, and bring it to a boil.Meanwhile, scoop everything into a bowl and mix in the egg and yolk with a wooden spoon. Add the four 1/2 cup at a time, until just incorporated. add the last 1/2 cup in 1/4 cup increments, as you may not need it all. You're looking for a very wet dough - it won't come away from the sides, but it'll be a bit tough to stir with the spoon.Once the water is boiling, test your gnocchi. take a teaspoon dipped in water and scoop out a mound that fills half the spoon, then use a damp finger to roll it off the spoon into the water. Remember, the gnocchi will almost double in size during cooking, so don't make them too big! If it doesn't fall apart, you're good to go. If it does, add 1/4 cup flour and try again. Cook the gnocchi in batches of ~ 10. Dip your spoon, scoop the gnocchi dough and roll into the water and repeat. But the time you're done with the last one, the first ones you made should start to float. let them cook for an other few minutes (3-5) and remove to a baking sheet, making sure they don't touch. Continue with batches of ~ 10 until you're done. You should have about 60 gnocchi.Reheat the gnocchi in whatever sauce you like, and serve!Serving Size: Makes 6 large (main) portions or 12 sidesNumber of Servings: 6Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Butternut squash gnocchi is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.6

• Total Fat: 4.3 g
• Cholesterol: 65.0 mg
• Sodium: 408.4 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 5.6 g
• Protein: 6.1 g

Butternut squash gnocchi is Italian cuisine.

The dietary needs meet for Butternut squash gnocchi is Vegetarian