Squash Gnocchi with Meat Sauce
(Gnocchi di Zucca Bolognese)
Ingredients:
For the Meat Sauce:
1/2 lb. ground pork
1/2 lb. ground beef
One (28-oz) can peeled whole plum tomatoes, chopped
1 large onion, peeled and finely chopped
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
For the Gnocchi:
1 small butternut squash, quartered lengthwise, seeds removed
2 eggs
1 cup flour
Salt
Directions:
Prepare the Meat Sauce:
Brown beef and pork in 1 tbsp of the olive oil in a medium skillet over medium
heat, using the back of a wooden spoon to break meat up.
Season to taste with salt and pepper.
Cook onions in remaining 1 tbsp olive oil in another medium skillet over medium
heat until soft and golden, about 18-20 minutes.
Stir in tomatoes and their juices.
Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce
thickens.
Drain fat from meat.
Add meat to tomato sauce.
Adjust seasoning, then set aside.
Prepare the Gnocchi:
Preheat oven to 350°F.
Place squash in a baking pan, cover with foil, and bake until soft, about 1
hour.
Remove from oven and let cool down.
Scoop out the flesh into a strainer, then press out as much liquid as possible.
Transfer to a large bowl.
Add eggs, and mash together with a potato masher.
Season to taste with salt.
Work in flour to form a thick, soft dough.
Bring a large pot of salted water to a gentle boil over medium-high heat.
Using 2 tablespoons (1 to scoop, the other to push batter off spoon).
Drop spoonfuls of the batter into water.
Cook until gnocchi have risen to surface and simmered for 1-2 minutes.
Transfer with a slotted spoon to a warm platter.
Continue until all batter has been used.
Spoon warm sauce over gnocchi. Serves 4-6.