Squash gnocchi. Please read the general section on gnocchi.
There are many ways to make squash gnocchi. These the one I know
1. squash/potatoes/egg/flour: roll and cut on the table
2. squash/egg/flour drop in water
3. ricotta/potatoes/squash/flour/egg for chicche della nonna, alla piacentina, also
to roll and cut on the table
4. with ricotta/squash/eggs/no or very little flour: to drop on a floured tray
In any case it is important to use a tasty and no watery squash.
I'll try a recipe at a time and add to my recipe list.
This is the first option: I cut and removed the seed from a kabocha squash, wrapped in foil and baked in the oven. I steamed some floury potatoes.
I used about 400 g of squash pulp and about 180 g of potatoes. Both passed in the ricer and let to cool a little on the table. I added one beaten egg (medium size), some nutmeg, salt and enough flour to make a soft but not sticky dough. Cut a piece of dough at a time, shape into a rod and cut with a sharp knife little gnocchi. If you like to leave a pattern on the gnocchi, press each one on the back of a cheese grater.
Tranfer the gnocchi on a flour dusted towel on a tray and bring the water to a boil. Add salt and dump in the gnocchi, as soon as they come to surface, drain using a perforated spoon. Dress with noisette butter and sage. Grated parmigiano or grana at the table.
