I don’t often find butternut squash in Italy. It’s so much easier to peel than traditional pumpkins. However, this recipe works with all kinds (and if you’re lazy you can just buy ready-cubed pumpkin!).
I peel and cube a butternut squash and put it on a baking tray lined with oven paper. I season with salt and pepper and add a clove of garlic (I leave it whole just to perfume the vegetable or you can chop for a stronger taste). I dribble olive oil all over and cook in the oven (200°C) until tender. (30 to 40 minutes). A sprinkling of parsley before serving is nice.
I like this as a supper dish with cheese and bread, but it goes well with roast meats
Gnocchi take time, but pumpkin gnocchi aren’t difficult.
First I cook the pumpkin in the oven at 200°C for an hour. I then peel it and remove the seeds. When the flesh is cold I mash 300 gms of it and mix this with 180 gm parmesan, 200 gms ricotta, an egg, cinnamon, nutmeg and about 200-300 gms flour. The dough should be soft but firm enough to be rolled out into sausage shapes. I cut gnocchi from each “sausage” and put them on a tray. If the gnocchi are to be cooked immediately, I flour the tray. If they’re to be frozen, I line it with baking paper. To freeze, I put the trays into the freezer and a few hours later transfer the gnocchi to bags.
To cook them I plunge them ( straight from the freezer) into boiling salted water. When they come to the surface I remove them with a slotted spoon and they go into a pan with butter and sage (or chives). I serve with more parmesan.
I made a dose and a half yesterday. Now they’re in the freezer awaiting a suitable occasion!