
cheesy baked kabocha squash gnocchi
Recipe courtesy of Michael Shannon, Executive Chef, Somerset Club (Boston)
Ingredients
- Idaho potatoes - 1 lb., cooked and riced
- Kabocha squash puree - 8 oz., cooked until thick
- unsalted butter - .5 oz., melted
- egg yolk - 1 ea.
- egg - 1 ea.
- salt - to taste
- pepper - to taste
- nutmeg - to taste
- semolina flour - 2.6 oz.
- cake flour - 2 oz.
- all-purpose flour - 5 oz.
- milk - 16 oz.
- onion pique - (4 oz. onion, 3 cloves, 1 bay leaf)
- roux - 2 oz.
- Kabocha squash puree - 2 oz.
- cheddar cheese - 4 oz., grated (save some for topping)
- apple - 4 oz., small dice
- Kabocha squash - 1 ea., roasted, medium dice
Instructions
- Pour butter over hot potatoes, fold in.
- Add egg, yolk and 8 oz. Kabocha squash purée. Fold in.
- Add seasonings to taste.
- Combine flours. Add to potato 1/4 at a time, folding lightly until incorporated.
- Between flour additions, simmer a small piece of the dough to test for texture. In some cases, depending upon the humidity, you may not need to add all of the flour.
- Roll out gnocchi into cords of desired thickness, adding more flour if necessary. Cut and shape.
- Simmer until gnocchi floats. Cook for additional 30-45 seconds.
- Strain cooked gnocchi onto lightly oil tray. Place in cooler until cooled.
- Make bechamel with milk, onion pique and roux. Add 2 oz. Kabocha squash purée and cheese to bechamel to mimic kids cheese sauce
- In hot saute pan, sear gnocchi until lightly colored. Add diced apple, diced roasted squash and cheese sauce. Toss to combine.
- Portion in crocks and top with extra cheese. Bake at 400°F. until cheese is golden-brown. Serve immediately.