GNOCCHI

Whenever I see homemade gnocchi on a restaurant menu, I always order it.  After defrosting some of my pumpkin puree this morning for baking, I had some leftover and needed to figure out a great dinner meal idea to use it up. What better time to make up a batch of homemade gnocchi than when you have some squash hanging around?

PUMPKIN GNOCCHI with Spinach, Mushrooms and Sage

1 1/4 cups well drained organic pumpkin or squash puree

1 organic egg

1/4 cup romano cheese, grated 

1/3 cup organic whole wheat bread crumbs

2-2 1/2 cups organic unbleached white flour

3-5 Tbsp organic salted butter

1 Tbsp dry organic sage or 3 Tbsp fresh sage minced

more romano cheese

1 onion, sliced thinly in wedges

1 cup organic mushrooms, sliced

1 large handful of spinach

Method:  Place the squash, egg, 1/4 cup romano cheese, and bread crumbs in a bowl.  Mix well to combine.

     On a work surface, place 2 cups of flour in a mound and make a well or hole in the centre. Scoop the squash mixture into the well and gradually add begin adding the flour into the squash until you have a ball of dough.  If you need more flour add it a little at a time.  This is a soft dough and too much flour will yield a hard dumpling.  

     On a well floured surface, gently knead the dough until it is smooth.  Roll it into an 8" log.  Cut the log into 4 equal pieces.  Working with one piece at a time, roll each piece into a 20" long rope about 1" wide.  I sometimes cut this in half to make it easier to work with and roll out.  Cut each rope into 40 1/2" pieces and press each piece gently against the tines of a fork.  Place the pieces on a floured kitchen towel.  Let the gnocchi rest for 15 minutes.

     In a skillet, melt 1 Tbsp of butter over medium heat and saute the onion until they begin to soften.  Then add the mushrooms and sage, cooking until soft and golden.  Set aside, keeping warm.

     In 6 quarts of boiling water, cook the gnocchi and spinach until they rise to the surface, about 2-3 minutes.  Drain carefully and toss with the remaining butter and mushroom mix. Sprinkle with romano cheese.