In early October I read at Simone this month’s food photography challenge was: Orange!
I was happy because it’s so nice color for me and I had so many ideas….but going through the whole post I was absolutely amazed what kind of photos were taken by Simone! I’m so jealous!
A few days later I read about Monthy Mingle on Dara’s lovely Cooking Canuck blog, on which the theme is squash this month. I like reading Dara’s blog, because it’s so colorful and so creative… Congratulation Dara!
So I had lots of plans what to cook, but finally I decided to make butternut squash gnocchi. It’s lovely orange and nicely comes along with the amusing flavours. ( last year I made with sweet potato and was pretty nice.) I’d like to nominate this meal in food photography challenge at Simone, and in Monthly Mingle at Dara as well! But are those shoots really spectacular? Check it, please…
cc 1 kg butternut squash
cc 450 gr plain flour (plus for dusting)
small bunch of flat leaf parsley
1 tbsp oil
for the leek sauce:
1/2 big leek
1 tbsp butter
cc 250 ml single cream
some butter and oil for frying
hard goat cheese shavings for garnish
The original idea came from a usual gnocchi recipe, where potato was boiled then baked in the oven.
Butternut squash is a bit different texture than pot, so I didn’t want to boil at all, just evaporate as much moisture as possible therefore I baked in low temperature to be tender and dry at the same time.
Preheat oven to 130-140 C. Peel the squash, half, spoon the seeds. Dice to cc 2 cm X 2 cm cubes. Line aluminum foil on baking tray and brush with some oil. Pour the squash cubes on that, salt lightly and bake for at least one and a half hour. On medium temperature squash probably will not caramellise and getting brown. It will be nice, silky orange.
Cool completely. Mash with fork and begin to mix with egg, salt, oil, finely chopped parsley and cc 200 gr flour. It will be very sticky.
Take a big, dusted board. Pour cc 200-250 gr flour on that. Put mixture on board and try to incorporate all the flour on board to get a less sticky, tender dough. Cool in fridge for 20 minutes.
Meanwhile begin to make the sauce: finely chop the leek, melt the butter in a frying pan, then add the leek. Fry for 10 minutes stirring occasionally, until leek is tender but not browned. Add some salt and pepper.
If tender, add the cream, stir and cook for an other 2 minutes. Keep warm.
Back to gnocchi: Quarter the dough, and on dusted board try to roll long cylinders. Cut about 2-3 cm long pieces and then finely press them to be flat or you can push a fork on the surface to have pattern. Do the same with all quarters. Put gnocchi on dusted tray.
Fill water into a large pot, bring to boil. Salt generaously. When water boils drop the gnocchi in small batches. It will float on surface about 2 minutes later and then leave for another 25-30 seconds. Prepare iced cold water in a bowl and take the gnocchi to the cold water. Leave in for a few seconds, then drain.
Place 1 tbsp butter and some olive oil in a frying pan. Heat on medium, and put the drained gnocchi in small batches. Fry for 2 minutes one side, do not stir, and turn to other side when it is golden. Fry an other 2 minutes on other side. Put on kitchen towel.
Serve warm golden gnocchi with leek sauce, and garnish with goat cheese shavings or dices.