I’ve never been a particularly patient person, hence the epic failure that was my winter squash gnocchi a few weeks ago. At various points of my life, I’ve had to physically force myself to sit down on my couch and wait to feel better. The tendency to rush the process in order to overproduce is a difficult one to shake. But it’s a practice I’m attempting to bring into more of my life — slowing down, taking the time, resting when necessarily, and giving myself the space for creativity to shine in.
Now, is gnocchi a creative pursuit? Some would argue no. But for me, there’s something really amazing about a particularly tactile recipe that requires you to get your hands dirty. You’re going to want to set aside the better part of the day to make your gnocchi, especially because it requires a lot of roasting, boiling, and cooling. The good part, though, is that you can freeze your little dumplings before you boil them — they’ll keep for months tucked inside your freezer. Then, when you’re ready to boil, just drop them in from the freezer.
Let this recipe be a reminder for us all to slow down a little bit. I’ve found that the little bit of patience is almost always worth the wait.
INGREDIENTS
2 medium acorn squash
2 large potatoes (I prefer Russet or Yukon Gold)
1/2 cup grated parmesan
1 egg
1 1/2 cups flour (plus more if needed)
1 stick of butter
1 bunch of sage leaves, roughly chopped
Nutmeg
Salt and pepper, to taste
INSTRUCTIONS
Cut your acorn squash in half and scoop out the seeds. Drizzle a little olive oil into the cavity and spread it around so the flesh is covered. Bake at 400 degrees for about 45 minutes, or until the flesh is slightly browned and tender when you pierce it with a fork. Scoop the flesh out into a saucepan and heat, stirring constantly, until some of the moisture evaporates and the squash has thickened, about 10 minutes. You should have about 1 1/2 cups of squash when you’re done. (If you have more, put it in a container in your fridge for another use.) Let it cool completely.
While the squash is cooking, boil your potatoes in salted water until they’re tender. (About 20 minutes.) Let cool slightly, and then peel the skin off. Mash the potatoes gently until they develop a uniform crumbly texture. (If you have a ricer, you can use that instead, but who has a ricer?) You should have about 2 cups of potatoes. Let them cool completely.
In a large bowl, combine the squash, potatoes, grated cheese, eggs, salt, and a dash of nutmeg. Mix until combined and smooth. Slowly add your flour in, about 1/3 cup out of time, until combined.
Turn your dough out onto a well-floured surface and knead slowly and gently until it comes together. If the dough is still sticky, add a handful of flour at a time and knead. This is important: DO NOT ADD TOO MUCH FLOUR AND DO NOT OVER KNEAD. The dough should JUST come together into a smooth, cohesive dough. Adding too much flour and over-kneading will turn our gnocchi into bricks. Remember, bitch – SLOW AND STEADY WINS THE RACE. Cover your dough with some plastic wrap and toss it into the fridge for at least an hour to firm up.
When your dough is firm, pull it out and cut it into 8 equal pieces. Working with one piece at a time, roll your dough out into 1/2 inch thick rope. Cut it into 3/4 inch pieces, and then roll those pieces onto a fork, tines pointed down. (You have no idea what I’m talking about, so here’s a visual.) Pop your gnocchi onto a flour-sprinkled, parchment-lined cookie sheet.
Bring a pot of salted water to a boil. While waiting for it to boil, make your sauce. Melt your butter in a large skilled over medium heat. Add the sage leaves and cook until crispy and the butter starts to brown, about 1-2 minutes.
Cook the gnocchi in two batches until they float to the surface. (This should only take a minute or two.) Using a spider spatula transfer your gnocchi directly into the butter and sage, and add a splash of pasta water. Cook, tossing gently, until the gnocchi crisps up a bit and is coated with the sauce, about a minute or two. Season with salt and pepper, and serve with grated cheese.