WINTER SQUASH GNOCCHI
INGREDIENTS: For the gnocchi: 1 pound winter squash, preferably acorn or butternut 1 tablespoon garlic-infused oil 12 to 14 ounces potatoes, preferably Yukon golds, peeled and quartered ¾ cup finely grated Parmesan
For the bacon, goat cheese and greens: 2 medium spaghetti squash 1 tablespoon garlic-infused grapeseed oil or olive oil Kosher salt and freshly ground pepper
1 large egg, beaten
6 slices bacon, cut into 1-inch pieces
1½ teaspoons freshly grated nutmeg
2 tablespoons apple cider vinegar
1 teaspoon salt
2 tablespoons local honey
1¾ cups (or more) Italian 00 flour or Nash’s Organic Soft White Whole Wheat Flour
1 pound spinach, washed and torn into bite sized pieces 4 ounces soft goat cheese, crumbled
Winter Squash Gnocchi with bacon, goat cheese and greens.
DIRECTIONS: For the gnocchi: Preheat oven to 400 degrees. Cut squash lengthwise in half, discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is lightly browned and very tender when pierced with a skewer.
Fold the dough into itself, turning and pressing the dough down, working it into a smooth and supple dough. Knead as briefly as possible. If overworked, the dough will become too dense and tough, and will be difficult to roll.
of garlic in the oil at a very low temperature until the garlic is fragrant and softened.
Cool to room temperature. Scoop flesh into a food processor, puree until smooth. Transfer to a small saucepan, stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup puree.
Divide dough into 8 equal pieces with a bench scraper.
Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
Meanwhile, cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. While potato is warm, press through food mill into medium bowl; cool completely. Measure 2 cups of the riced potato. Mix squash, potato, ½ cup parmesan, egg, nutmeg and salt in a large bowl. Gradually add 1¾ cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by the tablespoonful.
Line 2 large rimmed baking sheets with parchment. Sprinkle lightly with flour. Working with one dough piece at a time, roll dough out onto floured surface to about ½-inch-thick ropes. Cut each rope into ¾ inch pieces. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cook in large pot of boiling salted water until gnocchi float and are very tender. Remove from water and drain. For the bacon, goat cheese and greens: Preheat the oven to 425 and line a large rimmed baking sheet with parchment paper.
Roast in the preheated oven until the squash is tender, about 40-50 minutes. When the squash is done, let it cool for 10 minutes.
When the bacon is done, turn the heat up to medium and add the cider vinegar while stirring and scraping the bottom of the skillet. Turn the heat to low and add the honey. Stir everything together just to combine, then add the spinach. Stir to combine and remove from heat, so the spinach only wilts slightly.
Turn dough out onto floured surface, knead gently until smooth.
Cut the spaghetti squash in half, scoop out the seeds and transfer to the baking sheet. Drizzle with the garlic oil. Season with salt and pepper, then flip the squash and season again.
To knead the gnocchi, place the dough on a lightly floured surface.
Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together to combine.
Note: You can make your own garlic-infused olive oil by roasting cloves
Gently toss gnocchi with bacon, goat cheese and greens. Serves 4 to 6.
SPRING 2018 · WASHINGTON NORTH COAST MAGAZINE
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