Ingredients
- 1 1/2 small butternut squash, halved and seeded
- 4 medium baking (russet) potatoes, pierced
- 1 egg
- 11/2 tablespoons kosher salt
- 1 pinch nutmeg
- 11/2 cups all-purpose flour, plus additional, for dusting
- Oil
- 1 bunch sage, leaves chiffonade
- 8 tablespoons unsalted butter
- 1/2 cup grated Parmesan
Directions
Preheat oven to 375 degrees F.
On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
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By WeirdAlmighty
Washington, DC
on October 13, 2011
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Read the reviews! You will DEFINITELY need at least twice as much flour. I had one of the small bags from the grocery store, and I almost used the whole thing. One reviewer said it took her about 4.5 hours, and I'd have to agree. In the end, I had a very messy kitchen (granite counter covered in flour and bits of dough, one million dumplings, and tired arms. That night I boiled some up, oiled them, and tossed them in the fridge; the rest I froze. My first batch that I fried up tasted a little floury, but the second was PERFECT. I suspect the floury flavor could be from areas where I got too tired to incorporate the flour well enough.
It's worth the effort, but I'd halve the ingredients the first time just to get a feel for the recipe without the exhaustion and effort.
By plhv1985
on September 25, 2011
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Check out the YouTube video for the Good Eats episode Squash Court. I followed that, which was helpful. After reading the reviews, I decided to wring out my squash to reduce water content. After scraping it out of the shell, I put it into a clean kitchen towel and squeezed most of the water out. I didn't have to add much extra flour that way. I really like the dumpling texture, but the taste was pretty mellow. If you expect something with lots of flavor, you won't get it here. If you want a good homemade gnocchi, try this. I'll make again and experiment, for sure.
By bbullock77
on April 29, 2011
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I tried to make a half batch, but I wound up with such wet "dough" that I had to add as much flour as the recipe called four. Finally, I just floured the heck out of a long cutting board and rolled the dough gently. The dumplings turned out perfectly, though!
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