Thanksgiving recipes: La Spiga’s gnocchi
chef Sabrina Tinsley of Capitol Hill's La Spiga shares her butternut squash gnocchi recipe with crea
By Lorna Yee November 25, 2009
Butternut squash gnocchi with creamy wild mushroom sauce
by chef Sabrina Tinsley
Ingredients:
Gnocchi:
Roasted Butternut Squash, mashed2 cups
Boiled potatoes1.5 cups
Unbleached flour¾ cup
Chestnut flour¾ cup
Egg1
Salt, pepper and nutmegto taste
Olive oil1 T
Sauce:
Mixed wild mushrooms1 lb
Italian parsley, minced3 T
Garlic, sliced thin1 clove
White wine (optional)½ cup
Cream1 cup
Aged Alpen cheese, grated¼ cup
-on a marble or wooden surface, loosely combine squash, potato (while still hot), and the two flours, allow to cool
-mix in the egg, olive oil, salt, pepper and a pinch of nutmeg
-roll out the dough into ½ inch ropes then cut into little gnocchi
NOTE: If dough is gooey, knead in a touch more flour. Use plenty of flour on the outside and use a light touch to roll out the dough
-dust with flour and set aside while you make the sauce
-in a sauté pan, slowly heat 2 T olive oil with garlic and parsley
-when garlic starts to sizzle, add chopped mushrooms, salt and pepper and sauté on high until cooked through. Add white wine, if desired, and allow time to evaporate
-add cream then salt and pepper to taste, bring to a boil and remove from heat
-bring large pot of salted water to a boil
-cook gnocchi, half at a time, as they come to the surface remove with a skimmer and add to the sauce pan with hot sauce and toss
-when you have cooked all of the gnocchi, toss and add grated cheese, serve immediately