The Bite House is now officially one year old. It was started last winter as a way to store and share my recipes (a total of 120 recipes have been created so far). Thanks to all the folks who’ve been trying out the recipes and sharing feedback, and cheers to another great year ahead filled with joy and lots of good food.
All right, so today’s recipe is a potato gnocchi with roasted butternut squash, an addition to boost flavor and color. I served mine with a garlic-sage brown butter. Sage is an amazingly hearty herb and the only one in our garden to have survived a recent drop in temperature. We found some still green and fragrant under the snow in our garden. I’m curious to see how long it will keep up…
Cheers and Happy New Year!
Serves 4 as a main or 6 as a starter.
• 1 lb Yukon gold potatoes (about three medium)
• 1/2 cup pureed roasted butternut squash
• 1 1/2 cup white flour, plus a little more for dusting
• 3 egg yolks
• 1 teaspoon sea salt
Pre-heat the oven to 350°F.
Cut the potatoes in half and lay them on a baking sheet, face down.
Bake in the oven for about 45 minutes, until cooked thoroughly. You can roast your squash at the same time.
Remove the skin from the potatoes and mash them in a large bowl.
Add the squash and egg yolks and mix with a wooden spoon until well combined.
To this, add 3/4 cup of the flour, the salt, and roughly mix together.
Add the rest of the flour and work with your hands until the dough is smooth and not to sticky on the outside. Add a bit more flour if needed.
Split the dough in four and roll them with your hands on a well-floured surface to form 1″ thick logs, resembling long cigars.
With a dough cutter, cut each cigars into 1/2 inch pieces.
Roll each piece on a floured gnocchi board (or fork) with your thumb and lay them on a floured tray or sheet.
Bring a large pot of water to boil.
Cook the gnocchi in two batches for a few minutes, until they float to the surface.
Serve with you choice of sauce/cheese/herbs.