Man Oh Man Gnocchi
Man Oh Man, this gnocchi was so much more and then some. It was crazy good. I used potato and butternut squash. I had a butternut squash, and not enough potatoes. I have made just butternut gnocchi, but I liked this one better. I can't really get down the " off the fork marks" but I did try. Grandma Marie would be proud. The recipe for the Pomodoro Sauce is form FoodieCrush.com it was a perfect match for the gnocchi. I loved the basil and rosemary in the olive oil first. And then you take it out. I thought there would not be so much flavor. I was wrong. I didn't use the oregano, and I didn't have any parsley. And I added lots more chili seeds. You might be getting me by now. I do and always have just make it my way. But I did use most of the recipe. The cream at the finish really is necessary. I would make this sauce again. I still love my old fashion sauce. But this is a fast, smooth, creamy sauce perfect for the Man Oh Man Gnocchi.
Bake the potaoes and butternut squash for a least 1hour. Or until medium soft.
For the gnocchi
I used 3 medium potatoes
1medium butternut squash
I started with 1 and 1/2 Cups flour, but it did use more, it's so humid here
1 teaspoon salt
1 egg beaten
Bake the potatoes and squash at 360 degrees for at least 1 hour. Peel both.
Grate the potato and butternut squash into a large bowl. I used a box grater. Add the flour,salt and egg. Stir it all together and dump onto a board dusted with flour. Knead for about 4 minutes. Add more flour if needed. I did use at least 3/4 Cups more of the flour it's so humid here. Try not to add to much if you can. Cut dough into 6 balls. One at a time roll out rope style and cut into 1 inch peices. Try to roll the little gnocchi off the end of a floured fork. You can maybe look on youtube for a tutorial. Set aside while you make the sauce.
Pomodoro Sauce form foodiecrush.com
¼ cup extra virgin olive oil
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
1 28 tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream
1 16-ounce package potato gnocchi or make your own
8 ounces cherry size mozzarella balls, cut in half, I didn't use this
½ cup freshly grated Parmesan cheese
Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat. Add the gnocchi to this pan.