|Ingredient||Metric / Imperial|
|Buttercup squash - peeled and cut in 1' pieces||1.5 kg|
|Canola Oil||30 mL|
|Kosher Salt||to taste|
|Black Pepper||to taste|
|Thyme - chopped||7 mL|
|Sage - chopped||15 mL|
|Parsley - chopped||23 mL|
|Flour - All Purpose||750 mL|
|Baking Powder||8 mL|
|Yield: 8 as main course or 12 as side dish|
- Peel and cut the squash into pieces, toss in oil, salt and pepper and roast in a moderately hot (375˚F) oven until tender (approximately 15 minutes in a convection oven). Let cool slightly, add the egg and process in a food processor until smooth, and then transfer to a bowl.
- Combine all herbs, flour, baking powder and salt. Using a wooden spoon to start, add the flour mixture to the squash/egg mixture until combined. Then using your hands, turn out onto a well floured surface and knead lightly for 2 minutes or until smooth.
- Roll a tablespoon of dough into gnocchi shaped ovals, press lightly against back of fork tines. Place on a baking sheet lined with parchment paper, cover and refrigerate for 30 minutes.
- Cook uncovered in salted boiling water until the gnocchi float to the surface. Remove, cool and reserve lightly tossed in olive oil.
- To finish, heat a sauté pan with equal amounts of olive oil and butter over medium heat. Sauté the gnocchi until warmed through. Place in a pasta bowl, drizzle with “broken brown butter” and top with grated parmesan and fresh ground black pepper.