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Well, I guess the good news is I’m feeling a lot less lonely in my semi-employment these days.

Even better news is that I’m cooking at home more.  Hell, I even marinated something earlier in the week. 

Plus also, I made real live gnocchi totally from scratch!

My sister sent me this wonderfully autumnal recipe she adapted from Sunset Magazine (that’s Southern Living for Northwesterners, yo) and it is just as easy and tasty as she said it is. 

Nor could anyone in my family detect any nasty squishy squash component in these, only delightful, noodley-gnocchi-ness.

Butternut squash are not only very healthy — lots of vitamins and fiber – but also dirt cheap. Next year, I might even try growing some in my whiskey-barrel garden.

Butternut Squash Gnocchi

Serves 8 as a side dish, 4 as an entrée.

• 1 butternut squash (2 lbs)
• 1/2 tsp salt
• 1/4 tsp each ground white pepper (we used black) and nutmeg
• 3 to 3 1/2 cups flour
• 3 tbsp butter, melted
• 1/2 cup shredded parmesan cheese or other hard cheese such as asiago.
• fresh black pepper

1.  With a fork or sharp knife, poke holes all over squash; microwave on high 10 minutes.  Let sit until cool enough to handle.  Halve squash and scoop out seeds.  Flesh should be tender when scraped with a fork.  If it isn’t, microwave on high (cut side down) in 1 minute intervals until tender.  Let sit until cool enough to handle.  Scrape out flesh and mash until smooth.

2.  In large bowl, combine 2 cups squash, 1/2 tsp salt, white pepper, and nutmeg.  Stir in flour, 1 cup at a time, until a dough forms  (it will pull away from side of bowl).

3.  Turn dough out on a generously-floured surface.  Knead dough 10 or 12 times.

4.  Divide dough in half and cover 1 batch with plastic wrap.  On floured surface, roll other batch into a 3/4 inch thick rope and cut into 1/2 inch long pieces.  Put pieces on a floured baking sheet and set aside.  Repeat with remaining dough. 

5.  Bring large pot of salted water to a boil.  Boil gnocchi until they rise to surface, about 4 minutes.  Cook 30 seconds longer and then lift out with slotted spoon.  Gently toss with melted butter and cheese!

286 calories, 21% from fat, 9 grams of protein, 3 grams of fiber.
 
I doubled the recipe and froze some: I put them on two floured cookie sheets as I sliced them and put the extra  cookie sheet in the freezer.  Once the gnocchi were frozen, I transferred them to a ziplock bag.

Serving Suggestions and Variations:

• Butternut squash loves pepper, onions and butter.  Try adding some minced garlic to the gnocchi dough, or toss with sautéed sweet onions along with the butter and cheese.
• Gnocchi also goes well with marinara sauce, or pesto.
• Borrowing some ideas from epicurious.com’s recipe for Butternut Squash Gnocchi with Duck Confit and Swiss Chard, I plan to serve my frozen batch of gnocchi tossed with quickly stir-fried swiss chard, chopped chicken, and onions. Plus also garlic, because I *love* garlic.
• How about serving squash gnocchi with this mushroom sauce for gnocchi, also from epicurious.com?  This recipe suggests the gnocchi be made ahead (including the boiling part) and then heated through in the sauce.  Maybe I should have cooked mine before freezing it?

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Cross-posted at Blogher.com