How do you make a sad day go away? You know the type of day where it’s snowing outside, your dog is snoring, and you pretty much feel like the winter doesn’t really end. It just gives you a break for a little while and then comes back with a punch. Well I like to think that food and a good movie can make a snowy day a great occasion to just chill in front of a movie and eat a delicious bowl of Roasted Butternut Squash Gnocchi.
There is something about butternut squash that just makes winter, at least for me, feel a little less depressing and a little more okay. You know.
It’s probably because of that distinct musky taste it has, it kind of warms my heart right away. That taste can be seriously lifted up from, “Nice butternut squash…” To “Whoa what’s going on here?!” with the addition of a sprinkle of nutmeg. Freshly grated of course.
Now let’s talk about gnocchi. Those delicious little clouds that fell straight from heaving to some Italian guy’s plate, then he shared it with the rest of the world.
Okay let’s seriously talk about gnocchi. I, as you have probably suspected, am a Big fan. I remember the first time I ever had gnocchi, at this super cool Italian place, it was kind of good, but I did not really go crazy about it. However, I do remember thinking, this thing has a lot of potential, it can carry pretty much any flavour you want it to.
That’s probably why I think that classic gnocchi are kind of boring. Why make something so bland when you can make roasted butternut squash gnocchi or sweet potato gnocchi or even rutabaga gnocchi! All these sound a gazillion times better to me.
But that’s just me.
The secret to get the perfect gnocchi is really in the flour, which one you use, and how much you use of it. It’s that simple.
First of all, always use Tipo 00. You will find it in your grocery store and if you don’t go to an Italian place it will surely be there. Second, don’t over flour it. You want your dough to be soft and a little sticky. Firms means rubbery gnocchi.
It will literally feel like your biting rubber.
If you play your cards right, you will end up with very fluffy and soft gnocchi, which is kind of a delight. If you don’t play it right, you will end up with bad gnocchi, and hopefully learn from the mistakes you made in the process.
It’s a win-win. That’s how you become a good cook!
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In the meantime, don’t forget to stay awesome 😉
- 1 Small butternut squash
- ½ Pack of silken Tofu (225g)
- 1 Flax egg
- 1½ teaspoons freshly grated nutmeg.
- 1¾ cups (possibly more) of Tipo 00 flour. If you don’t have use All-purpose.
- ½ cup vegan butter.
- 2 tablespoons chopped fresh sage.
- Salt and pepper to taste.
- Bake your Butternut squash at 375 for 45 minutes, or until completely cooked.
- Let it cool down. Cut it open and scoop up all the flesh.
- Place the Butternut squash, tofu, nutmeg, salt pepper, and flax egg in a food processor and blend.
- Remove from processor and place in a bowl. Add your flour slowly and work the dough very gently. For awesome Gnocchi, don’t work the dough too much and add as little flour as you can. It’s perfectly fine if the though is a little sticky. As a matter of fact, it should be a little sticky.
- Shape your dough like a thick tube, and cut a piece of it. Roll it into a thin string (Not too thin), and then cut into ½ inch to 1 inch pieces.
- To make that signature mark on gnocchi, roll them on the back of a fork.
- Bring a big pot of salted water to boil and cook your gnocchi one small batch at a time. Once they start floating on the surface, they are done.
- Warm up a sauce pan and melt your butter in it. Once it starts to bubble add your gnocchi and sage, and cook for about 1 minute.
- Season to taste and serve.
Endlessly curious hipster
Vegan dabbler (I try !)