Stripetti Squash Gnocchi
October 15th, 2008
I must begin this post by stating a fact: I am from a family of meat and potato eaters. The most foreign dish that ever graced our dinner table growing up was spaghetti and canned ragu. And to be honest, it’s still one of my favorite meals. So when I met Ian, my Italophile boyfriend, during Freshman year of college, I was shocked to find a whole new world of pasta. And topping his list of favorites is gnocchi, a doughy potato dumpling pasta. Over the years I’ve worked with packaged gnocchi, but I’ve never made my own. So when I encountered Pumpkin Gnocchi and did some research on gnocchi recipes, I decided to try my hand at this 14th century tradition. Although it didn’t turn out perfectly, it was darn good. And as Mark Bittman writes in The Best Recipes in the World, “Perhaps not on the first try, but by your second or third, you will be making the best gnocchi you have ever eaten” (478). And the greatest wonder of all: I actually got Ian to help out in the kitchen!
Gnocchi, which translates to “lumps” in Italian, originated in the 14th century. With the introduction of the potato, gnocchi became synonymous with potato dumplings. The pasta is a simple combination of approximately 1 cup of flour for each pound of potatoes used, as well as various spices and occasionally eggs. Older potatoes are considered to be better because they have more starch and less water. The less liquid in the vegetable, the less flour needed to form a dough, which yields a lighter-textured pasta. Because winter squash has a dry, sweet flesh, I’ve replaced the potatoes with baked Stripetti squash.
Stripetti squash is a cross between the sweet Delicata and the Spaghetti squash, though it isn’t as stringy. Its flavor is reminiscent of sweet potatoes, and it can be used in its place in recipes.
Gnocchi is a time-consuming project, but I like to think of it as a labor of love. The raw pieces store well in the refrigerator if you’ll use them in the next 12 hours, or in the freezer if you’ll use them in the next month. Simply freeze the uncooked gnocchi in a single layer on a baking sheet and transfer to a freezer bag. Add one minute to the cooking time if preparing frozen gnocchi.
Baked Stripetti Squash
- 1 Stripetti squash (or other winter squash), halved and seeded
- 1 cup water
- Large roasting pan
Preheat the oven to 400 degrees F. Halve the squash lengthwise (see the winter squash section of recipetips.com for detailed descriptions and photos), and remove the seeds and strings. Fill the roasting pan with 1 cup water, and set the squash halves, cut side down, in the pan (slightly raised if possible). Cover the pan tightly with aluminum foil. Bake approximately 35 minutes, until the squash is tender. Use a spoon to remove the flesh.
Stripetti Squash Gnocchi
- 2 lbs baked Stripetti Squash meat (or other winter squash)
- 2 eggs
- ~2 cups flour
- salt, pepper, and nutmeg to taste
Boil 16 cups of water in a large pot. Meanwhile, use a fork to mash the squash meat and the eggs in a mixing bowl. Add desired spices. Slowly begin adding the flour until a soft dough has formed. Knead gently until flour has combined. Break off a small piece of dough and drop into the boiling water. Allow to cook approximately 2-3 minutes, until the pasta floats to the surface. It should have retained its shape. If not, add a bit more flour until the dough passes this test. Once your dough is ready, begin rolling small dumplings in your hands. Run a fork along one side of each piece. Drop into the boiling water (if planning to eat immediately. If not, set on a baking sheet to refrigerate or freeze.). The pasta has a short cooking time (2-3 minutes) and will float to the surface when ready. Use a slotted spoon or strainer to remove the gnocchi and keep in a buttered dish while the rest are cooking. Serve with butter and parmesan, and sage if desired.