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.


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 40 reviews
By WeirdAlmighty
Washington, DC
on October 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 40 reviews