Squash is really cheap right now, so we have lots kicking around. I really wanted to use up half of a butternut that was left, but I couldn’t decide what to make so I put it off for a few days. Finally I had a random idea. Butternut squash gnocchi. I have never made this before, or seen a recipe for it. We made it that same way we would with potatoes. We cut up the squash into cubes, coated it with a little oil and roasted it at 350 until it was soft.
We used a potato masher to squish it up. A food processor would be great for this if you have one. We added an egg, just because squash is less sticky than potato and mixed in flour until it resembled a dough. The amount of flour you need will obviously correspond to how much squash you have. You can knead it a bit to really incorporate the flour if you want.
Next, bring a big pot of salted water to boil. While you are waiting, roll out small pieces of the dough into long worms, then cut into sections. We like to cut ours a little shorter than an inch, but it doesn’t need to be exact. Roll a fork over the gnocchi to make lines in it (this helps the sauce stick). Put them on a cookie sheet with a little flour sprinkled on it so that they don’t stick. Once the water boils throw them in. Cook them in batches, depending on the size of pot you used. Stir them once to make sure they don’t stick to the bottom. Scoop them out as they start to float.
For sauce I would use something fairly light. I made a curry cream sauce. What I did was mix about a teaspoon of curry and corn starch with half a teaspoon of garlic powder, and a little salt and pepper in a frying pan. I put in about 2 tablespoon of butter. Once the butter browned I added about a cup of milk and put the heat on low. Once it thickened I added a spoon full of plain yogurt. As the gnocchi cooked I put them in the pan to keep them warm while the rest cooked.
Luckily, we have some dough left over so we can make more because they were delicious!