Butternut Squash Gnocchi

Butternut Squash Gnocchi has always been a huge favorite in my restaurants and it’s a great weekend project to share with the family. Join me in my kitchen, with my grandson Miles, as we make this deliciously rich and savory dish. Tutti a Tavola a Mangiare! @AccademiadeiCento
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Butternut Squash Gnocchi

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Homecooked restaurant Classics this Italian potato dumpling is a specialty of fuli and a favorite in my family I serve it with tomato sauce and the color just pops off Zooka people love it at our restaurants but you know what it’s a family favorite and this is Miles my grandson miles right we love

Noi miles we love it yeah we love it we love making it ever since you couldn’t even reach the counter you guys would line up around and we would would make nois so let’s reminisce a little bit and make some good nois for good nois you need some potatoes and the potatoes need

To be uh boiled or cooked thoroughly and you know you let them just chill a little bit and then you can peel them like that and you miles you’re going to squash them for me let’s see you know how this goes you guys used to fight

Who’s going to do this so let’s let’s do like this let’s put it in here put it right on here because that’s where we’re going to uh okay good job that’s where you need those muscles okay and this is a potato ricer simple element to have you got it miles

That’s it let me get collect everything just out of here okay so we’ll let we’ll let the potatoes cool while they’re still warm though miles put some salt on it and the next of course this is butternut squash and um just salted a little bit with oil roast this and it’s

Done uh when it’s cool and let’s scrape this off butter not squash is popular you know in the restaurants at home do you like butternut squash yeah I do good good it’s good for you it’s very nutritional so like this and let’s get it like this so you let this drain

Maybe a half an hour an hour or even more uh because you want this to be as dry as possible so you let this drain and you let it drain like this okay why don’t you ring a little bit this is this is fun get give me your

Hand give me your hand this take this twist it take like this yeah twist it and get the water out of there okay oh good oh these are going to be light yies look all the water he’s getting out of there you see I need you need a little

Strength in the kitchen oh they’re still coming look look how much water okay so we’re going to put it in here and you’re going to do the same thing to this all right good job now squish there you go all right let let me let’s let’s collect it all okay so that’s

That uh why don’t you whisk for me the egg so now that you broke it I’ll put a little salt in there yeah you got it go ahead whisk it now faster faster get a nice Whisk on it so you can pour that all over my Potatoes okay and now you can grate a little bit of a nutmeg just all over here just great a little bit nutmeg is it has this great nutty but kind of comp flavor of spices it’s great in in thei okay I think we have enough that’s the

Cheese I’m going to need the cheese too so you can put that all over spread it out nicely now it good job all right so we have all of the ingredient for cheese now we begin with the flour I am going to knead and then you’re going to take

Over that’s not hard is it no you you are now a sof more you love it uh I know uh uh a few a few months ago I came up you know it was your birthday you remember and I called you and I wanted uh to take you and some friends out I

Wanted to take them out you know so I called M and I said get a few of your friends and let’s go out I’ll take you out to meia said oh grandma that’s exciting so get a Call of about 10 minutes later says Grandma you know my

Friends would really like you to cook for them and I said says well how many are you H he said 17 18 20 I says that’s a big number and you know what we did you remember that so I went I bought some prut some moradel some cot and in the

Papers that I brought it I just spread it on the clean table now and that’s where we had the anti Pastor first and then we had a feast tell me what did your friend say my friends loved it they love oh my God yeah especially the

Leftovers the left it was gone it was gone within maybe 2 hours after you left do they want me back again oh yeah all right I just might go so let me see miles give me your hands here get in front of the dough need dough feels good huh feels good

Yeah I like dough I like dough on my hands I always liked it but okay move over and I will shape it nice and gentle and the dough is fine like this now you doesn’t have to be it’s Incorporated it’s Nice and you know you see I want you to see the yuy though and needs to look almost like you know when you get a scoop of ice cream out of the ice cream and it kind of almost has a little bit of uh ridges that’s what ay dough is and we

Make go ahead you make yours and what do we have to make a long Cordon nice and easy let me get you some flour before you get Stu stuck to the table so as you’re rolling it you push out doing a good job okay so

Now we’re going to cut it to cut it to make things easy you can make two rollers at the same time you put it like this and you begin to cut and these are the nois go ahead cut okay that’s it good job and as you’re cutting you’re pushing it away

You roll it around a little bit in the flour like I did very lightly very lightly and we begin to shape it and you know you can just put the fork a little bit in the in the flour and you take this Yoko and you hold this like this

Are you watching and you just kind of roll it and you have the ridges and you have so you see you have the hole in there and then you have the ridges on top and they all serve a purpose the hole captures the sauce the rides is

Kind of gives you that nice oh you’re you’re an all pro at this so here we are look look at this we did a hole this is for the whole family here we had a lot of fun and you were great good job okay so we’ll clean up then we’ll cooked and

Then we’ll eat thinking about through my lifespan um on how meals were served and eaten and certainly when I go back to Nona Rosa’s table there was lots of love there was lots of good food but there was a lot of physical work to put a Sunday meal on the table things have

Certainly progress and uh it’s easier for us for me for all of us uh but still uh in my mind there’s that reverence of of a meal of you know involving like a uh and the beginning and anti pasta and then of course some pasta soups in

Between and then of course the the main course of the of the of the meat and uh lots of vegetables and of course fruit desserts and nuts and of course a good wine to go along so that sequence to me always remains sacred I think that we

Should all of us we should revisit that and the one encouraging element maybe is the up and cominging generations are paying attention uh to food and uh are cooking it and maybe are sharing it and I hope more and more of that happens so miles it’s time to cook the nois and

We’re going to eat HH so you know to cook noi and you listen miles okay I’m listening you need aund amount of water it’s fresh pasta there’s a lot of flour and the water needs to really be boiling and you kind of just pop them in but you

Know you want to kind of shake off the flour so what I’m doing here I’m just kind of okay so you see miles I got all the flour out once you have them all in you got to mix them right away that’s it so they don’t stick at the bottom of the

Pan and now you kind of let them cook put the cover on uh This Way bring the temperature back to Boiling as soon as possible so Miles why don’t you fish out some marinada sauce and put it in here and you know I don’t like pasta when it’s smothered with sauce right you

Don’t like it either just enough that everything is covered I would say this is okay let me just check once more the pasta a good Boiling Point again they’re coming up so you know as I get a lot of social media interaction and they send me what

They’re cooking so I really would want to share with you and see look at this this is from mindi and this is at mindia Viva mind via mind how you doing and these are it look like Pap with bolog sauce they look pretty good what do you think yeah it actually does look

Pretty good yeah uh Mindy you got his approval thanks for sending so let’s see Peggy at Lumis thatp and she has here re Gigante beans that rotto looks pretty good HH and she baked something next to it that’s nice so isn’t this interesting how they like to connect with me okay

Look at the nois if you can see that they’re nice and you can see miles indentation in there of his fingers nois you know are smooth and they slide and sometimes they become too slippery so texture the tactile sensation is very important with food and you like your pasta didn’t yeah yeah

Yeah and what happens when you get that mushy pasta usually it’s not good it’s disappointing H yeah disappointing this is done and you know what I’m going to have you do I’m going to have you fish this right into the sauce drain them nicely that’s it put it in there let’s

Put them all in there go ahead all right dive in all the way at the bottom make sure that you got every no I see I see some more nois in there I think I think you got them all okay take the the spoon and now mix it around a

Little bit you want some sauce over all the yies oh you left too so do you think you’d like a little bit more sauce um maybe just a little bit more just a little bit more so you see okay so we have some some more ingredients there cheese I’m going to

Shut the fire and are you going to put some cheese in here yes how much do cheese do you like more more more more more more more more more more I like cheese you like cheese yes so go for it so V I’m going to kind of flip this s pie okay let’s

See what you can do get a good RP because here put put your thumb here that’s it so you have a shake shake shake all right so do you want to shred some basil in there or just shred it on top on the plate on the plate Okay and put the basil that you want oh nice decorate mine too do you think oh I get too thank you all right oh look how nice this looks how about some more cheese that looks pretty good okay we have our forks and so Chin Chin good simple light nice tasty nice texture the sauce is just enough good job