Knock Knock…. Who’s there?

Hehe…made you look

Why “Knock Knock”?  Gnocchi is the name of the game tonight.  (Gnocchi, get it? hehe)

Well I guess I shouldn’t really be complaining of all the rain we are getting lately.  After watching the news tonight, I should be glad that I do not live on the East coast.  Our eastern friends got between 6 and 19 inches of snow overnight.  I remember when I used to live up north, it would take me hours to shovel the driveway.  Just when I thought I was finished, I’d have to start all over again.  And you knew it was bad when you couldn’t find your car the next day.  Hope all my Eastern US readers are keeping warm and surviving the snowfall.  Chin up… spring is only a couple of months away.   

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Buckwheat Squash Gnocchi with Pesto

I love cooking with Squash and am always finding ways to incorporate it into my meals….stews, risotto, roasted, soups, etc.  Squash is a surprisingly versatile and delicious vegetable.  Even if you have no imagination or time, you can’t really screw up squash.  Be creative..enjoy

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• 1 Quart low-sodium Free-Range Organic Chicken Broth
• 1 smallish Butternut Squash peeled, seeded and cubed
• 1 medium yukon gold potato, peeled and cubed
• 1 cup Sorghum Flour
• 1 cup Buckwheat Flour
• 1/2 cup Potato Starch
• 1/2 cup Sweet Rice Flour
• 2 Tbsp  Guar Gum
• 1 egg
• some extra flour for rolling

The combined amount of squash and potato should be about 3 cups, so if you need more than ingredients listed, go ahead and add some. 

In a large pot just cover with broth.  Cook for approximately 12 minutes or until fork tender.  Strain well , transfer to a bowl and mash until not lumpy and reserve liquid for later.

Add the flours and guar gum and mix with wooden spoon until mixed.  Turn the dough out onto a floured surface. 

Make a well in center and add your egg.  Knead gently for 2 – 3 minutes until still sticky but forms a ball.  Heads up:  the flour really stuck to my hands, so have a paper towel handy. 

Divide dough into 4 pieces.

With hands dusted with flour, form each piece into a long rope about an inch thick.  I had fun with this step…hehe

See what I mean?  No need to roll into spiral…actually kind of looks like sausages. 

With a knife dusted with flour cut into small pieces.  (you may have to keep dusting it with flour repeatedly).  Place onto a cookie sheet not touching one another.  You will probably need 4 cookie sheets.  This way any extra gnocchi are ready to be frozen. 

Boil reserved broth and one cup of water in a large pot.  When at a rolling boil add gnocchi – when they float to the top they are done

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While the gnocchi was cooking, I cooked up some Veal Scaloppini.  They only take a minute or so on each side and they are done, so it’s important to cook them right before you are going to eat.  Don’t forget to season with some salt and pepper. 

Once the gnocchi were cooked, I drained the broth and returned to pot.  Then I added some of this goodness. 

And I added some fresh parmesan. 

I tossed it together and I was ready to chow down. 

And once again…lots of leftovers for lunch tomorrow.

This was the first time I tried making gnocchi and I was pleasantly surprised. It didn’t take me all that long and I wasn’t sure how it would turn out as a gluten-free version.  I experimented with the combination of flours and it worked. I was very happy

 

TGIF tomorrow.  Happy Friday everyone.

Bea

xoxo