Thanksgiving recipes: La Spiga's gnocchi


Butternut squash gnocchi with creamy wild mushroom sauce
by chef Sabrina Tinsley

Roasted Butternut Squash, mashed2 cups
Boiled potatoes1.5 cups
Unbleached flour¾ cup
Chestnut flour¾ cup
Salt, pepper and nutmegto taste
Olive oil1 T

Mixed wild mushrooms1 lb
Italian parsley, minced3 T
Garlic, sliced thin1 clove
White wine (optional)½ cup
Cream1 cup
Aged Alpen cheese, grated¼ cup

-on a marble or wooden surface, loosely combine squash, potato (while still hot), and the two flours, allow to cool
-mix in the egg, olive oil, salt, pepper and a pinch of nutmeg
-roll out the dough into ½ inch ropes then cut into little gnocchi
NOTE: If dough is gooey, knead in a touch more flour. Use plenty of flour on the outside and use a light touch to roll out the dough
-dust with flour and set aside while you make the sauce

-in a sauté pan, slowly heat 2 T olive oil with garlic and parsley
-when garlic starts to sizzle, add chopped mushrooms, salt and pepper and sauté on high until cooked through. Add white wine, if desired, and allow time to evaporate
-add cream then salt and pepper to taste, bring to a boil and remove from heat

-bring large pot of salted water to a boil
-cook gnocchi, half at a time, as they come to the surface remove with a skimmer and add to the sauce pan with hot sauce and toss
-when you have cooked all of the gnocchi, toss and add grated cheese, serve immediately