Nest Book Club
sfgiantsjo
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Menu Monday
Re: Menu Monday
Tuesday: Baked potatoes stuffed with pulled pork, coleslaw, and cheddar cheese
Wednesday: Leftovers
Thursday: Not sure. Maybe some fresh flounder sauteed with garlic, white wine & Old Bay, brown rice, and veggies
Friday: Who knows? I may take my son to Baltimore Aquarium though, so we may be eating there.
Tuesday : philly cheesesteak stuffed peppers
Wednesday : coconut curry chicken with broccoli
Thursday : Mexican layered casserole
Friday : Butternut squash gnocchi
Saturday : chicken and dumpling soup
“Would you tell me, please, which way I ought to go from here?"
"That depends a good deal on where you want to get to."
"I don't much care where –"
"Then it doesn't matter which way you go.”
― Lewis Carroll, Alice in Wonderland
Sort of....
It's my recipe that got to a point that I loved with a lot of tweaking. It's not traditional gnocchi where you boil them, because they will unfortunately fall apart. They are also gluten free. Last year I added the addition of the sweet potato, which I like even better.
The ratios vary a lot because butternut squash can either be very dry or very wet and they also vary in size quite a bit.
So...sort of recipe...
1 medium sized butternut squash
1 large sweet potato
2-3 cups of almond flour
1-2 cups of tapioca flour
1 cup of coconut flour
or if you don't have to be gluten free, I'm sure regular AP flour will work, I'm just not sure of the measurements. I would add until you had a workable dough. My hunch is that you'll need less AP flour.
salt
pepper
herbs if you wish
olive oil
1 egg
preheat oven to 400 degrees
cut butternut squash in half lengthwise , scoop out seeds and goop, save seeds for roasting (at least I do), brush cut sides with oil and put on baking pan cut sides up
bake for 30 minutes, remove from oven and place a sweet potato on pan with the squash and return both to the oven, bake for an additional hour
Remove from oven and let cool till only warm to the touch. Scoop out butternut squash and sweet potato into a mixing bowl, mix until smooth.
Transfer the butternut squash and sweet potato puree to a frying pan, heat over medium for around 5 minutes or until the puree has thickened. This also helps to cook some of the moisture out so you'll have to use less flour.
Spread mixture onto a plate and stick in the fridge for 20 minutes until cool
Return mixture to mixing bowl, preheat oven to 350
add salt and pepper and one egg and mix puree Sometimes I add rosemary or basil here.
add 2-3 cups of almond flour
add 1-2 cups of tapioca flour
add 1 cup of coconut flour to mixture until mixture is less sticky
add a little bit of olive oil to the mixture
Take a handful of the mixture and roll into a ball
Roll out into a rope like shape or take inch sized piece and roll into a ball and press your thumb against the back and fork tines against the other side. I usually just roll out into a rope. I started out with the pressing method, but I like it better the other way.
cut gnocchi into inch long pieces
Continue until mixture is all cut
Bake for 30-45 minutes
Serve! These freeze really well too. I like to have a garlic butter sauce with them. After they are baked I toss them directly in the sauce on the pan and serve from there.
But they are good with a marinara sauce too.
I'm still tweaking it, and I think I might try a version with just tapioca flour and coconut flour, or at least a lot less of the almond flour. I love the taste and texture it brings, but man does it make it incredibly filling.
They are a special occasion dish for me because they do require a bit of time.
I hope that wasn't confusing!
“Would you tell me, please, which way I ought to go from here?"
"That depends a good deal on where you want to get to."
"I don't much care where –"
"Then it doesn't matter which way you go.”
― Lewis Carroll, Alice in Wonderland