Squash gnocchi with chanterelles & Pancetta recipe
Here is a squash gnocchi inspired by the chef Isabelle Deschamps Plante as seen on the show Les Gourmands on ICI Radio-Canada Télé (the french version of CBC). say inspired because I tweaked the recipe a bit to bring it to my taste.
Ingredients for the squash gnocchi
For the Gnocchi
- 1 medium size butternut squash
- Salt & Pepper
- ½ cup grated Parmigiano-Reggiano
- 1 egg yolk
- 11 pinch of ground nutmeg (I took mine at Épices de Cru)
- 2 cups of all-purpose unbleached flour
- 2 tablespoons olive oil
- 1/2 cup of pancetta, diced
- 2 c. of butter
- 1 cup of chanterelles
- ½ cup of white wine (Norman Hardie Riesling 2015)
- ¼ cup of 35% cream
- Salt & Pepper
- Arugula (as you like)
The steps for the squash gnocchi recipe
The squash Gnocchi
- Place rack in center of oven. Preheat the oven to 190 °C (375 °F).
- Line a baking sheet with parchment paper.
- On your work surface, cut the squash in half lengthwise and remove seeds. Salt and pepper.
- Place the squash on the baking sheet, cut side down, and bake 45 minutes or until tender when you inserts the tip of a knife.
- Let the squash cool down.
- Remove the flesh. You will need of (1 ¼ cup) of flesh. I would take a little less, at worst, it will remain in you for another recipe.
- Drain the flesh in a sieve (Honestly, this is not the most obvious task, it does not drip great) and refrigerate 1 hour or until completely cooled (I recommend the full cooling).
- In a large bowl, mash the squash with a fork. With this task, it will facilitate your mix later.
- Add Parmesan cheese, egg yolk and nutmeg. Add salt and mix well.
- Add flour gradually, stirring until batter is smooth. You really have to have a homogeneous paste, otherwise your gnocchi will not be the way you want.
- On a floured surface, knead the dough until it becomes soft and smooth. Really good kneading is essential, I had to do it twice.
- Add flour as needed. Place in a bowl. Cover and refrigerate 30 minutes.
- Divide the dough in 4 pieces.
- Still on your floured surface, form 4 cylinders about 1 cm (½ inch) in diameter. Make it your cylinders and a small size, is what will be in your plate later and gnocchi tend to swell in water. Cut each roll into small sections. Sprinkle with flour to prevent it sticks.
- In a large pot of boiling salted water, cook the gnocchi, one half at a time, 2 to 3 minutes or until they are tender. Drain and oil lightly. Book.
- In a skillet over medium-high heat, brown the pancetta in the butter..
- Add chanterelles (cut into pieces by hand. Do not over mix the mushrooms if they become wet rather than cooked and golden brown).
- Add butter if needed.
- Deglaze with the wine. Add cream.
- Mix well and adjust seasoning.
- Serve in a bowl on a bed of arugula.
- Serve withThe Norman Hardie Riesling 2015, offered at SAQ and LCBO.
Source (in part): Les Gourmands