Butternut Squash Gnocchi with a Creamy (Cashew) Rosemary/Garlic Sauce

The only things getting me through the day today were coffee and the thought that I will be heading to Palisade, Colorado this weekend and then running the Warrior Dash on Sunday! Super excited for Palisade because this weekend is the Palisade Peach festival and Palisade is known for their orchards and vineyards. Looking forward to sipping on some wine and unwinding a bit. Even though I was thoroughly tired after getting home from work, I was in the mood to make something that would be satisfying and make me feel accomplished!

I’ve made gnocchi quite a few times in the past, sometimes without much success. Not the easiest dish to make, but I can’t get enough of those fluffy clouds of goodness. Making gnocchi really makes me want to buy a potato ricer…definitely a good thing to have. My gnocchi have always been made with the very basic of ingredients: potatoes, salt, flour and a bit of oil. Tonight? Butternut squash was on the menu. I love the color! There was also a hint of sweetness in the gnocchi, so it could definitely go well with a variety of sauces.

Creamy Cashew Rosemary/Garlic Sauce

• 1/2 cup raw cashews, soaked for a few hours
• Garlic powder, dried rosemary, onion powder
• Water!

Drain the cashews. Place everything in a high-quality blender and blend to desired consistency. Mine was super thick, should have added more water. Use vegetable stock for extra flavor instead of water. Warm up in a saucepan and add whatever flavors you like! Another approach to this would be to make a roux, bechamel or mornay sauce to go with this dish. Simple white sauces are amazingly versatile!

Butternut Squash Gnocchi

• 1 Medium Butternut Squash, halved
• Salt+Pepper to taste
• A few sprinkles of garlic powder
• All-purpose flour

Bake butternut squash at 375 degrees until soft (this takes awhile, about 40 minutes). Scoop soft squash and spices into a blender and and blend until thick and pasty. Place the squash paste into a large bowl and begin working flour into it. I don’t have an exact measurement, since I just kept adding flour until it had the correct consistency. You want the dough to be soft and smooth, not dry nor sticky. Let dough rest for a few minutes.

Bring a large pot of salted water to boil. Take a small hunk of the dough and roll it into a thin, round tube. Cut into 1/2″ long bits. Using a fork, smoosh the gnocchi into fun shapes. Experiment! Who cares if it’s authentic or traditional! Make bunny heads or stars! 😉 Make the gnocchi in small batches. Place in boiling water and when they float to the top, they are done! Fish them out with a slotted spoon and set aside. Top with tasty sauce of your choice!

 

obligatory schnozz action.

I made my gnocchi quite large and beefy, so they were more chewy than fluffy. Still filling and delicious! I served this with fresh heirloom roma tomatoes that I picked from the garden today. It’s true–vegetables/fruits that you grow yourself taste so much better.

Not sure if I will be able to post tomorrow since I have much to do before leaving, so have a great weekend everyone! Cook some good things while I’m gone…