Butternut Squash Gnocchi

Call it dedication, call it the pursuit of perfection, or call me crazy.


Over the last three days I’ve made four batches of gnocchi so that I could give you the ultimate Butternut Squash Gnocchi recipe.


Butternut Squash Gnocchi
Printable Recipe

½ large butternut squash (about 2 ¼ pounds), seeded
Kosher salt
Freshly ground black pepper
12 ounces all-purpose flour, plus more for dusting

Preheat the oven to 400˚F. Place the butternut squash cut side down on a baking tray and roast for about 30 minutes. Turn and roast another 45 minutes, or until very tender. Let rest for about 15 minutes, or until just cool enough to handle. Peel and puree in a food mill using a fine disc. Spread evenly on the baking tray and let cool to room temperature.

Transfer the butternut squash puree to a large bowl, season to taste with salt and pepper, and stir in the flour. Transfer to a work surface and knead briefly until smooth. Cut the dough into eighths. Roll 1 portion of dough into a ½-inch thick rope and sprinkle lightly with flour. Using a bench knife, cut the rope into ½-inch pieces. Roll 1 side of each piece of dough against a lightly floured gnocchi board or the back of the tines of a fork, pressing the other side lightly with your thumb as you roll. Make more gnocchi with the remaining dough in the same manner. As you work, arrange the gnocchi in a single layer on lightly floured parchment-lined baking trays. Let dry for up to 2 hours.

Cook the gnocchi in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes minutes, or until they float to the surface of the water. Remove the gnocchi from the pot using a wire skimmer. Serve immediately as desired.


Serves 4 as a main course. Select a 4 ½-pound butternut squash and use the second half for another purpose. The key to making light, fluffy gnocchi is to drive off as much of the moisture from the butternut squash as possible during roasting and cooling and to incorporate as little flour into the dough as possible. The dough should be smooth but still fairly soft and sticky. Keep your hands, work surface, tools, and dough lightly floured as you work but avoid adding excess flour.


Serve the gnocchi tossed with plain butter, brown butter and sage, or your favorite pasta sauce and sprinkled with grated Parmegiano-Reggiano. Perfect in the fall when squash is abundant.

Gloating

Is it wrong to gloat when you’ve managed to find a rare and desirable raw ingredient? Well, as soon as we were back in cell phone range from our mushroom hunt, I called my family in Texas to let them know that we had found four bagsful of chanterelles.


“I hate you,” was my mother’s reply. (In case you’re wondering, this isn’t the first time she’s become nasty over foodstuffs. At least she didn’t threaten to sever all contact this time.) And then she retaliated, “I’m poaching lobster.” Who knew that the conversation would end with me being just as jealous as they were? Serves me right.


Cream of Chanterelle Soup with Wild Rice
Printable Recipe

3 tablespoons extra virgin olive oil
1 yellow onion, diced
2 stalks celery, diced
2 carrots, diced
1 ¾ pounds chanterelles, torn into bite-size pieces
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
¼ cup white wine
1 bay leaf
1 sprig thyme
1 sprig Italian parsley
¼ cup heavy cream
¾ cup wild rice
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the onion, celery, and carrots and sauté for 10 to 12 minutes, or until soft. Increase the heat to high, add the chanterelles, and sauté for another 10 to 12 minutes, or until soft. Add the garlic and tomato paste and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the bay leaf, thyme, parsley, cream, and 2 ½ quarts water. Bring to a boil and simmer, stirring occasionally, for about an hour, or until the flavors come together.

Meanwhile, place the wild rice into a medium pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for about 45 minutes, or until tender. Drain.

Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Stir in the wild rice and season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 6 as a main course. This is a vegetarian soup. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.

My Husband

On our first restaurant date, he ordered dessert first. That was the moment I knew he was the one for me. We’ve been together ever since, and yesterday we celebrated our eighth anniversary. I made two cakes for the occasion, since just one wouldn’t be enough to satisfy his sweet tooth. Here’s to many more desserts and many more years together!

Cobweb Cupcakes

Halloween is just around the corner! Here’s the perfect treat for the spooky season…hope you’re not afraid of spiders!


Pumpkin Cobweb Cupcakes
Printable Recipe

3 1/3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground cloves
2 ½ teaspoons baking powder
1 ½ teaspoons salt
6 ounces (1 ½ sticks) unsalted butter, at room temperature
2 2/3 cups sugar
4 large eggs, at room temperature
15 ounces pumpkin puree
2/3 cup water
½ cup heavy cream
1 ounce white chocolate, chopped or 2 tablespoons white chocolate chips
3 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips

Preheat the oven to 375ºF. Line 2 standard 12-cup muffin pans with paper liners. Sift together the flour, cinnamon, cloves, baking powder, and salt.

In a mixer fitted with a paddle attachment, beat together the butter and sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the eggs one at a time until thoroughly combined. Blend together the pumpkin puree and water in a medium bowl. Add 1/3 of the flour mixture, then ½ of the pumpkin mixture, then 1/3 of the flour mixture, then the remaining ½ of the pumpkin mixture, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Divide the batter among the muffin cups. Bake for about 40 minutes, or until the edges of the cupcakes start to shrink away from the pans and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pans for about 10 minutes. Invert onto cooling racks and finish cooling completely.

Bring the cream to a bare simmer in a small, heavy saucepan. Place the white chocolate into a small bowl and the semisweet chocolate into a medium bowl. Add 2 tablespoons of the hot cream to the white chocolate and whisk until smooth. Add the remaining hot cream to semisweet chocolate and whisk until smooth. Let cool until thickened slightly.

Dip the top of a cupcake into the semisweet chocolate ganache and, while still holding it upside down over the bowl, give the cupcake a few abrupt shakes so that any excess ganache drips off. Transfer the white chocolate ganache to a paper cone and pipe a swirl pattern over the semisweet ganache on the cupcake. To complete the web design, draw the tip of a toothpick through the ganache from the center to the edge of the cupcake 8 or 9 times, wiping off the tip of the toothpick between each swipe, in a pattern of evenly spaced radiating lines. Glaze the remaining cupcakes with the remaining ganache in the same manner.


Makes 24 cupcakes. Cupcakes keep for 2 to 3 days in a tightly sealed container in a cool, dry place. Leftover ganache will keep for a week tightly sealed in the refrigerator. Reheat it gently using the microwave or a double boiler and serve it as a sauce or use it to make hot chocolate or mochas.