Home / FINE DINING  / EAT  / Squash gnocchi with chanterelles & Pancetta recipe

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

Sauce

  • 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

  1. Place rack in center of oven. Preheat the oven to 190 °C (375 °F).
  2. Line a baking sheet with parchment paper.
  3. On your work surface, cut the squash in half lengthwise and remove seeds. Salt and pepper.

    Squash gnocchi - Cutting

    The squash before going into the oven
    Credit: RDPmag by Normand Boulanger

  4. 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.
  5. Let the squash cool down.
  6. 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.
  7. 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).
  8. In a large bowl, mash the squash with a fork. With this task, it will facilitate your mix later.
  9. Add Parmesan cheese, egg yolk and nutmeg. Add salt and mix well.

    Squash gnocchi - Parmesan

    The parmigiano reggiano
    Credit: RDPmag by Normand Boulanger

    Squash gnocchi - Nutmeg

    The nutmeg
    Credit: RDPmag by Normand Boulanger

    Squash gnocchi - Squash

    The squash puree before adding the flour
    Credit: RDPmag by Normand Boulanger

  10. 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.

    Squash gnocchi - Dough

    The dough before going into the fridge
    Credit: RDPmag by Normand Boulanger

  11. On a floured surface, knead the dough until it becomes soft and smooth. Really good kneading is essential, I had to do it twice.
  12. Add flour as needed. Place in a bowl. Cover and refrigerate 30 minutes.
  13. Divide the dough in 4 pieces.
  14. 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.

    Squash gnocchi - The gnocchi

    The gnocchi (2nd try) before cooking
    Credit: RDPmag by Normand Boulanger

  15. 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.

The sauce! 

  1. In a skillet over medium-high heat, brown the pancetta in the butter..
  2. Add chanterelles (cut into pieces by hand. Do not over mix the mushrooms if they become wet rather than cooked and golden brown).
  3. Add butter if needed.
  4. Deglaze with the wine. Add cream.
  5. Mix well and adjust seasoning.
  6. Serve in a bowl on a bed of arugula.
  7. Serve withThe Norman Hardie Riesling 2015, offered at SAQ and LCBO.
Squash gnocchi - Final result

The final result
Credit: RDPmag by Normand Boulanger

Source (in part): Les Gourmands

President, Publisher and Editor-in-Chief of Gentologie.