Butternut Squash Gnocchi with a Sage and Walnut Pesto
Butternut Squash Gnocchi with a Sage and Walnut Pesto
Courtesy of Justin Melnick, Executive Chef at Tomasso Trattoria in Southboro.
Serves 4-6 people
Gnocchi
2 ea butternut squash (about 1 lb. ea)
2 eggs
2-4 cups All Purpose flour
Pesto
1 cup Parmigiano Reggiano (small chunks, about 1 in.)
1 cup walnuts, toasted (toast in a 300 degree oven on a sheet pan for 20 min.)
1 clove garlic
1/2 cup extra virgin olive oil
1 Bunch Sage
Sauce
2 Tablespoons butter
1/2 cup Parmigiano Reggiano (grated)
Salt and Pepper
For the Gnocchi (day before)
1. Cut the squash in half lengthwise, scoop out seeds and season with salt and olive oil
2. Roast in a 400 degree oven for 40 min or until tender
3. Pull the squash out of oven, and scoop flesh into a strainer lined with cheesecloth to drain out excess moisture. Place strainer in a bowl to catch the moisture. Place a weight on top of the squash to press out liquid. Allow squash to drain overnight.
4. (Next day) Place the drained butternut squash on a table with a small amount of flour. Mix in whole eggs with a fork until smooth.
5. Cut flour in with a bench scraper or knife in three installments until all flour is worked in, (note, more or less flour may be necessary depending on moisture content of squash) Once the dough is together and not too sticky, roll into long rolls (should look like a snake)about ½ inch in diameter. Cut the Gnocchi rolls to approximately ½ inch wide.
*Note: Gnocchi can be made in advance and frozen for later use, and can be cut to whatever size you prefer
For the Pesto
1. Place toasted Walnuts, Parmesan cheese, and Garlic Clove in a food processor, pulse until a loose paste is formed. (This could be done using a mortar and pestle)
2. Once you have the paste, add sage and oil. Pulse slowly until sage is incorporated. Transfer into a plastic container and refrigerate.
Note: Pesto can be made up to 3 days in advance, keep refrigerated.
For the Sauce
1. Bring a large pot of slightly salted water to a rolling boil, and carefully place gnocchi in water. When the gnocchi floats, it is done.
2. Brown the butter slightly in a sauté pan until a nutty aroma is released. (about 2 min)
3. Add in the pesto and stir to incorporate all the flavors. Add the cooked gnocchi, and sprinkle some Parmesan Cheese directly into the pan. Stir and serve immediately topped with more Parmesan Cheese.
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