Autumn Vegetables: Butternut Squash Gnocchi

It’s a November evening here in Padua. The sun has set, the golden-tinged streetlights have come on, and a comforting wind caresses the bare branches outside the window. Inside, the sound of relaxing music and of olive oil and onion soffritto browning in a terracotta pan fills the airy kitchen. I reach for a wooden cutting board and the butternut squash from my grandfather’s vegetable garden. These are the textures, sounds and perfumes that instantly connect me to autumn and nature.

Is enjoying earth’s bounty not the gentlest way of falling into the natural rhythm of the seasons? I view eating in-season vegetables as an act of deep respect and gratitude toward seeds, sprouts and plants, which live in communion with the changing weather. When nature and tradition align, delicious meals are made. Tonight, I’m preparing spoon-made butternut squash gnocchi.

Continues below.

Butternut squash (Cucurbita moschata) has an elongated shape, smooth beige skin and sweet dense orange pulp. Native to northern South America, it is now cultivated in many countries around the world. In Italy, butternut squash, called zucca butternut, is available throughout the territory. When various types of butternut squash meet local tradition, we’re treated to a plethora of new names to define regional dishes: zucca genovese (Genoese butternut squash) in Genoa; zucca napoletana (Neapolitan butternut squash) in Naples; zucca pazza (crazy butternut squash) in Lecce, and zucca violina (violin butternut squash) in the area surrounding Ferrara, derived from the idea that butternut squash when cut lengthways is reminiscent of a violin case.

After forty minutes of cooking in the soffritto, the butternut squash purée is ready. The rich taste and delectable aroma bring a sense of peace and warmth to the kitchen. I slowly mix some flour, potato starch, salt, pepper and nutmeg in with the purée. The sound of the boiling water suggests it’s time to start cooking the homemade butternut squash gnocchi. I use a wet teaspoon to scoop up the soft orange mixture, and with the help of a second wet teaspoon, I carefully lay the uneven gnocchi in the pot. A few short minutes later, I see them begin to gently surface one by one: they’re ready. I have some melted butter and three sage leaves waiting in a pan to be amalgamated with the gnocchi. I pour the gnocchi in and stir. I take a deep breath and prepare to savour some of autumn’s delightful riches.

Recipe for spoon-made butternut squash gnocchi (makes 2 servings)

Ingredients for butternut squash purée

1 butternut squash

3 onions

3 glasses water

olive oil

salt

pepper 

Preparation method

Butternut squash purée

1. Chop three onions and add them to a medium pot with olive oil to brown, then add a glass of water.

2. Remove the skin from the butternut squash and cut the squash into little pieces. Add to the pot.

3. Add two more glasses of water and some salt and pepper. Stir, cover and let the butternut squash cook for 40 minutes, until the squash softens and the water fully absorbed.

4. Mix the cooked butternut squash in a blender to create a purée and let cool.

Ingredients for butternut squash gnocchi

1 ½ cups butternut squash purée (see recipe above)

1/2 cup “oo” flour

2 tablespoons butter

1 tablespoon potato starch

1 teaspoon salt

3 sage leaves

pepper

nutmeg 

powdered hazelnuts (optional)

Preparation method

Butternut squash gnocchi

1. Bring a pot of water to boil.

2. Add the cooled butternut squash purée to a bowl, combine with flour, potato starch, salt, pepper and nutmeg.

3. When the water has boiled, use a wet teaspoon to scoop out a spoonful of mixture, with the help of a second wet teaspoon, lay the gnocchi in the pot one at a time.

4. Once the gnocchi begin to surface, gently remove from the pot.

5. Heat butter and 3 sage leaves in a pan. Add the gnocchi. Garnish with powdered hazelnuts, if desired. Serve immediately and enjoy!

BONUS: You can make some delicious chips by cooking the butternut squash skin in the oven with some olive oil, salt and pepper. You can also make a crunchy snack by washing and drying butternut squash seeds, then cooking them in the oven.

Photo credit: Ilaria Berlose

TEXT AND RECIPE BY ILARIA BERLOSE