Butternut Squash Gnocchi

Hi Everyone,

Today I am really excited, this is my first post with the Sunday Supper Group.  I joined the group because I feel it is so important to eat a good healthy meal around the table with your family.  We get so busy with all the huttle and buttle through the week that we tend to forget how important being together is.  So I thought Sunday would be the perfect day of the week for this and I really like what Sunday Supper stands for.  This weeks post is about goals and bucket lists.  We had to create a recipe that we had on our bucket list.  So today’s recipe is something that I have been wanting to make all year.  You have to forgive me, but the photos are not pretty since my kitchen is still being remodeled and I can’t for the life of me find a place in my house to take a good photo.  My lighting in my house is simply horrible!  I think I need to brighten it up a bit.  So here is my Butternut Squash Gnocchi.

Ok, there are a couple of things about this gnocchi that you should know.  One, I made them to big!!  lol, I cut them into 1″ pieces and it should be more like a 1/2″.  Also I used whole wheat pastry flour which made them a little on the heavy side.  Yes I should have used all-purpose flour, but I was too lazy to dig through boxes to get it.  Lesson learned on this one.  But with all that said, I am proud of these and they tasted pretty good too!!!  To make them they are a long process, but pretty simple.  Here are the step by step pictures.

First you bake the butternut squash for approximately 30 minutes depending of the size of your squash.  It will be fork tender when done.  Let the squash cool, then scrap out the flesh and place in a food processor to make creamy.  Heat the squash up to get all of the juice out of the squash, about 10 minutes.  Then you let it cool, and then add flour, shape into a ball, then cut off chunks of the dough to form into ropes and cut off your smaller  pieces.  It is quite a process, unless you already have the squash cooked in advance!

Be sure when you cut the dough, you don’t make them into as big of pieces as me.  In the recipe I am giving you the correct directions that you should follow.  :)  Once I cut my dough I took the back of my fork to make little lines, it’s not necessary to do, but I was having fun!  I really like using the dough cutter!!  It makes me feel professional!

Once you shape the gnocchi, you can freeze it by placing the gnocchi on a baking sheet in the freezer, then in about 30 minutes, place the frozen gnocchi into a freezer bag.  Freezing them like this makes it easy to grab when you want a quick dinner.  To make, all you do is drop your gnocchi into boiling water, about 1 cup at a time and the gnocchi will float to the top when done, about 2 minutes!!  I loved seeing them float to the top!  It was a feeling of accomplishment.  Then you can serve with a sage and butter sauce like I did or it would even be good with tomato sauce!  I really did have fun making these and I’m glad I took these off my bucket list!  They may not look perfect, but they tasted good!

Gosh, I really hate my photos!  lol  Sorry about that!  They taste way better than they look!!     Be sure to check out what the other members made and what was on their bucket list for the year!

Have a great day!

Toodles,

Jennifer

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• French Baguette by Mooshu Jenne
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichoke by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• Classic Cheese Souffle by Jodi Can Cook
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Baked Alaska by It’s Yummiclicious
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.