|Butternut Squash Gnocchi Pan Fried in Butter & Herbs|
Gnocchi, for those of you unfamiliar with them, are something that could be considered little dumpling with ridges.
The ridges come from a gnocchi board. You do not need a board to make gnocchi; it's just a fun toy for someone like me. You can also give them the nice little ridge by rolling them down the backside of a fork.
When I am going to use them in soups, I may just make a dimple in them using my thumb.
The ridge, or dimple, is so they can better "hold onto" the sauce or broth. Gnocchi are SO versatile! You can top them with sauce like a red sauce, or white sauce, or cheese sauce, maybe a pesto. You can use them in soups or baked in casseroles. Sometimes I will add spinach to my potato gnocchi for variety. The possibilities seem endless. Just do a Google image for gnocchi and you will see what I mean.
We have been living off our Thrive Pantry now for a while. Doing so has led me to more and more shortcuts and versatility at my fingertips than I ever realized I had!
I have made gnocchi out of left over mashed potatoes made from Thrive Potato Beads, and the turned out really really well. So well that I have done a guest blog post on my great friend Misty's Blog. Another really good friend Jodie made her own gnocchi using Thrive Potato Chunks.
Last night I was in the mood for gnocchi. I do not have regular potatoes, sweet potatoes or butternut squash laying around, as I have not been going to the grocery store in quite some time BUT I do have all of that in my Thrive Pantry.
I decided that I would use my Thrive Butternut Squash. To make it even easier on myself I didn't worry about re-hydrating, cooking, and then mashing the squash first. I knew it would work out just fine if I used my blender and pulverized my freeze dried squash and then added hot water, stir and let it sit for a few minutes. How easy is that? No peeling, bulky and awkward butternut squash. No cutting and removing the seeds. No cooking and chopping! Just blender and then water, so in five minutes I had squash ready for me to transform.
I started with 4 cups of freeze dried squash and it pulverized down to 1 cup of squash powder. Then I added 1 cup boiling water; stirred and let sit a couple of minutes. Added my flour, egg, salt and was ready to roll!
Roll then cut into pieces and they are ready to shape, as you would like. Gnocchi cook very quickly. Put on a pot of salted water and bring it up to a simmer. You do not want a rolling boil for these gentle tasty morsels. When you add them to your water, or broth, they will sink to the bottom. When they float to the top, you know they are done.
Then you are free to do with them as you wish! Tonight I decided to use some my freeze dried Thrive Mushrooms and a cream sauce to top our gnocchi.
I always think of my sweet friend Shelly whenever I make mushrooms, as she loves them but she is the only one in her family that does. So when she has them they are a real treat for her.
Here I have served them with a few shavings of parmesan cheese and YUM!
Next time my hubby would like me to add some of our freeze dried Thrive Sausage Crumbles and Thrive Peas, which sound very good to me!
I got 82 gnocchi out of this batch. You may get more or less depending on how you roll and cut yours. OK, now on to the specifics!
Thrive Butternut Squash Gnocchi
4 Cups Thrive Butternut Squash
1 Cup Boiling Water
1 Thrive Scrambled Egg (2T egg 3T water)
or 1 large egg yolk
1 Cup Flour (maybe a bit more) plus extra for rolling
1 tsp Salt
Pulverize the squash in blender or food processor. Mix squash powders, in a bowl, with boiling water; stir and let sit a couple of minutes. If you are using already cooked and mashed squash, you will need 2 cups of squash.
Add to the mash the egg and salt, mix well. Add in the flour and blend well. If your dough is still too sticky then you will need to add in more flour, try 2 tablespoons at a time.
You want the dough to hold together without sticking to your fingers and the board, not use too much flour as to make your gnocchi tough.
You should end up with dry dough that you can scoop out onto a lightly floured surface. Knead this a couple times just to make everything is well combined.
Take about 1/4 of your dough at a time, using your hands to roll into a log, on a floured surface, about ½ inches in diameter. Once you get the log rolled, cut into individual dumplings about ½ inches wide.
Once your gnocchi are cut, use a fork to put the groove in each dumpling. This helps the gnocchi hold on to the sauce.
You will cook your gnocchi in a large pot of salted water simmering. A good ratio is 1 tablespoon salt for each gallon of water.
After simmering for a few minutes, the gnocchi should start to rise to the top, which means they are done.
Independent Thrive Life Consultant
I do find it very enjoyable to walk into My Home Store and think of all the possibilities I have in creating enjoyable meals for myself and my family. I’m hoping the more of the Thrive products you add to your Home Store give you a similar pleasure in being able to make fast, health and good tasting meals for your family.