Tatlo grows amazing squash, and it’s definitely worth celebrating! Similar in flavour to delicata squash, its skin is edible, making it extra convenient. In this recipe, we use the squash to make pasta dough—gnocchi is one of the simplest pastas to make at home!
Ingredients:
- 3 cups roasted carnival squash
- 2 cups all-purpose flour
- 1/2 tsp salt
- Tomato sauce, Pasata or Pesto
- Grated Parmesan cheese
Instructions:
- Cut squash in quarters and remove internal seeds. Place on roasting pan and bake at 375 for 60 minutes or fork tender.
- Let squash cool completely to give time for the moisture to fully evaporate. at least 2 hours!
- Remove skin and mash squash flesh in a large bowl.
- Add the flour in 1/4 cup increments and mix the dough. you can add more flour to make the gnocchi more doughy and pasta like. Or less for a more delicate gnocchi resulting in a richer squash flavour.
- Roll the dough in your hands and form into a small ball. Sprinkle flour onto your work surface and roll out the ball into a long tube. The thinner you roll the tube, the smaller the gnocchi. Cut the pasta with a knife or clip it with your fingers and run a fork along the back edge to create horizontal lines.
- Once your gnocchi has been made boil a large pot of salted water and carefully drop into the pot once boiling.
- The Gnocchi is ready once they float to the surface of the water (about 2-3 minutes).
- Add Gnocchis to your sauce of choice, sprinkle with Parm and you are good to go!
Tip: Add some toasted nuts on top for a textured crunch!
