I love carbs.
There, I said it. If I could eat rice, bread and pasta all day and smother it in butter and cheese (and bacon), I would be a happy, happy girl. Keeping this in mind, I savour each encounter with these beautiful dishes and do my best to ensure that when I do indulge, each bite should send me into satiated bliss.
My hands down pasta favourite is gnocchi; with it’s soft, pillowy goodness, when done right it is always satisfying and the perfect fall comfort dish. Ahhh yes, Fall… when indulging in our guilty pleasures seems more acceptable than in the spring and summer where salads rule the day .
The fact that I live in the Caribbean where “fall” is really more of a cool breeze and the sun rising later and setting earlier than anything else is irrelevant.
The first time I can recall ordering gnocchi from a restaurant would have been almost 20 years ago and it was also the very first time I ate at Edoardo’s . I spent the entire meal dissecting each bite of these delicate, fluffy potato dumplings on my plate, soaking in an impossibly rich and addictive cream sauce. I was smitten.
As wonderful as those first dumplings were, I would soon learn that gnocchi could be even more horrendous when done poorly. Lumpy, chewy, tough, greasy and served in copious amounts of oily sauces and congealed cheeses, I was horrified at the widely varying qualities of the gnocchi I would find on menus and I soon grew wary of ordering. Even the vacuum sealed versions in the supermarket didn’t do it for me, they were dense and rubbery, entirely unappealing.
Finally I decided to roll up my sleeves and brave what had to be a difficult, complicated process to yield my greatly desired gnocchi. Spoiler alert: it’s so easy you might think you did it wrong.
Naturally with it being fall, butternut squash was my first choice. Feel free to sub with pumpkin, acorn squash or even sub the regular potato for sweet potato. The great thing with this recipe is how flexible it is and how easily you can make it yours.
For the Gnocchi:
1 large baking potato
1 large butternut squash
1 large egg, beaten
few sprigs fresh thyme
1 head garlic, roasted
1/2 cup grated Parmesan
2 cups AP flour, more for rolling
healthy pinch ground nutmeg
1 tsp. salt
1/4 cup chopped walnuts
For the Sage Brown Butter:
1 stick unsalted butter
small handful fresh sage ,finely chopped
1 tablespoon salt
I would love to provide you with the photo of the finished dish, but it disappeared before I could get a shot…oh well, guess I’ll have to make it again.