I was on a kick again. I know that I have said this before, but every once in a while the idea of something gets so ingrained in my being that I start to get a little obsessive about making it happen. I am not sure if it was that I liked saying the word out loud (gnyo-key - it makes my tongue feel all funny when I say it). Maybe it was all the warnings that they are tough to make (kind of like the "scone challenge" - I don't like it when someone tries to scare me off of something). But I have been eye-balling a handful of gnocchi recipes for several months now.
So, when my October issue of Bon Appetit came in and I saw this recipe for Butternut Squash Gnocci with Sage Brown Butter it kind of seemed providential. (I know the whole Bon Appetit thing sounds a little pretentious but I have really come to enjoy how approachable they make things). They had done a whole spread on Lidia Bastianich which made me just want to saddle up to a hewn-log table and drink a glass of apple cider. It just felt so homey, I was entranced with all of the recipes.
So I peeled.
I roasted and pureed.
I riced. (I have had a potato ricer sitting in my kitchen drawers for years and just never think to use it - I never realized what a handy tool it is. It will need to come out more often)
I mixed ever so gently. "Minimal handling". Kind of like the scones... So I left it sticky and very softly rolled it. Very, very softly. (I almost thought I was going to have to burp it and give it a bottle - that's how gentle I was).
I shaped. I chilled. I boiled. I held my breath.
I drained. I browned the butter. And held my breath some more. I sauteed in the browned butter and held my breath again.
We dumped the gnocchi into the browned butter as I watched the child
Since I was doing the 'zine thing and this recipe for Rustic Spinach and Cornmeal Soup was on the same page (and I had a lot of left over home made chicken stock from the soup that I made to go into these stuffing bread bowls that I found on KAF), it was a natural fit. I threw in some turkey bacon to my version because I had some left over from breakfast.
So we plated. We bowled. We ate. And it was good. Whew. Obsession over. I can move on to the next one.