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Gnocchi Alla Romana with Butternut Squash
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Ciao Chow Linda
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%3C/p%3E%3Cp%3EUse%20a%20cookie%20or%20biscuit%20cutter%20(or%20even%20the%20rim%20of%20a%20glass)%20to%20cut%20circles%20about%20two%20to%20three%20inches%20in%20diameter.%3C/p%3E%3Cp%3EArrange%20in%20a%20buttered%20pan.%3C/p%3E%3Cp%3EGenerously%20sprinkle%20parmesan%20cheese%20on%20top.%3C/p%3E%3Cp%3EBake%20in%20the%20oven%20until%20golden%20and%20crispy%20on%20top.%3C/p%3E%3Cp%3EMake%20extra,%20because%20they%20are%20always%20a%20hit%20and%20you%E2%80%99ll%20want%20leftovers.%20They%E2%80%99re%20easy%20to%20reheat%20in%20the%20oven%20or%20microwave%20the%20next%20day.%3C/p%3E%3Cp%3EGnocchi%20Alla%20Romana%20with%20Butternut%20Squash%3C/p%3E%3Cp%3E1%20cup%20butternut%20squash,%20diced%20into%20small%20pieces%202%20tablespoons%20olive%20oil%20salt,%20pepper%209%20oz.%20semolina%20(1%C2%BC%20cup)%201%C2%BD%20quarts%20of%20milk%202%20eggs%201%20stick%20(8%20tablespoons)%20butter%20pinch%20of%20salt%20pinch%20of%20white%20pepper%20a%20few%20gratings%20of%20nutmeg%201%20cup%20parmesan%20cheese%3C/p%3E%3Cp%3EPeel%20the%20butternut%20squash%20and%20dice%20into%20small%20pieces.%20Toss%20with%20the%20olive%20oil,%20salt%20and%20pepper.%20(I%20use%20herbed%20salt%20that%20I%20make%20from%20fresh%20herbs.)%20Roast%20the%20squash%20in%20a%20400%20degree%20oven%20for%20about%2015%20minutes,%20turning%20once.%20Remove%20squash%20from%20oven%20and%20set%20aside.%20Place%20the%20milk%20and%20the%20semolina%20in%20a%20saucepan.%20Many%20people%20tell%20you%20to%20heat%20the%20milk%20first,%20then%20add%20the%20semolina,%20but%20I%20find%20it%20gets%20lumpy%20that%20way,%20so%20I%20start%20with%20cold%20milk%20and%20add%20the%20semolina%20directly.%20Whisk%20it%20constantly,%20adding%20half%20the%20stick%20of%20butter%20(4%20tablespoons),%20the%20salt,%20the%20white%20pepper%20and%20the%20nutmeg.%20After%20about%20five%20minutes,%20it%20will%20thicken%20quite%20a%20bit,%20and%20you%20can%20switch%20from%20stirring%20with%20the%20whisk%20to%20a%20wooden%20spoon.%20Keep%20stirring%20another%20ten%20minutes%20until%20the%20mixture%20is%20very%20thick.%20Remove%20from%20the%20heat%20and%20add%20half%20the%20parmesan%20cheese.%20Whisk%20the%20eggs%20in%20a%20glass%20measuring%20cup%20or%20bowl.%20Don't%20add%20the%20eggs%20directly%20into%20the%20hot%20gnocchi%20mixture%20or%20you%20might%20wind%20up%20with%20scrambled%20eggs.%20Instead,%20add%20a%20small%20amount%20-%20maybe%20a%20few%20tablespoons%20-%20of%20the%20gnocchi%20mixture%20to%20the%20eggs,%20stirring%20quickly%20with%20a%20whisk%20to%20incorporate.%20Do%20this%20a%20few%20times%20until%20the%20mixture%20is%20thickened%20and%20homogenized.%20Add%20the%20egg%20mixture%20back%20to%20the%20gnocchi%20mixture%20and%20stir%20in%20the%20reserved%20squash.%20Wet%20a%20cookie%20sheet%20(one%20with%20raised%20edges)%20with%20a%20little%20water.%20Spread%20the%20gnocchi%20mixture%20on%20the%20cookie%20sheet,%20to%20an%20even%20thickness%20of%20about%20%C2%BE%20inch.%20Place%20the%20cookie%20sheet%20in%20the%20refrigerator%20and%20let%20it%20cool%20for%20at%20least%20four%20hours%20or%20overnight.%20Take%20a%20round%20cookie%20cutter,%20or%20biscuit%20cutter,%20or%20even%20the%20edge%20of%20a%20glass,%20and%20cut%20out%20circles,%20about%20two%20to%20three%20inches%20in%20diameter.%20Grease%20an%20oven%20proof%20casserole,%20and%20place%20the%20rounds%20inside,%20overlapping%20slightly.%20Make%20a%20second%20layer,%20but%20don't%20completely%20cover%20up%20the%20first%20layer%20around%20the%20edges,%20since%20you%20want%20them%20to%20get%20some%20browning%20too.%20Melt%204%20tablespoons%20of%20butter%20and%20drizzle%20over%20the%20gnocchi,%20then%20sprinkle%20with%20the%20remaining%20%C2%BD%20cup%20parmesan%20cheese.%20Bake%20uncovered,%20at%20400%20degrees,%20for%20about%2030%20minutes,%20or%20until%20golden%20brown.%20%203.5.3251%3C/p%3E){kind=link}