Free-form Butternut Squash Gnocchi with Leeks

Fun fact: In Italy, when someone calls you a "bella gnocca" it means you are one attractive little lady. While these gnocchi are certainly not perfect beauties, but I think they're cute in their own rustic sort of way.  

When the idea for butternut squash gnocchi hit me, I had an image in my mind of perfect gnocchi with adorable little fork indentations on them just like the ones you buy at the supermarket, but the universe conspired against me and made the dough way to sticky for shaping.  

In case you didn't already figure it out, I'm calling them "free-form" to make them seem a lot more fancy and intentional than they are. Don't worry, people will probably still be impressed, even though making these gnocchi is ridiculously easy.  All you need is a food processor and a spoon to dollop the dough into a pot of boiling water.

The gnocchi come out soft and fluffy and are incredibly satisfying, with that slight autumnal sweetness that makes butternut squash so delicious.  I paired them with leeks because squash and leeks are made for each other, and for some added texture I roasted the butternut squash seeds and sprinkled them on top.

Butternut Squash Gnocchi with Leek Sauce

1 butternut squash of approximately 1.5 lb

2 eggs

1 1/2 cups flour

parmesan cheese

salt

1 leek

vegetable broth

To make the gnocchi: Cut the squash in half and remove the seeds.  Wash the seeds of the pulp surrounding them and toss them with salt.  Put them in the oven with the squash but in a separate pan, and roast them about 10 minutes, or until they look done.  Roast the squash at 350 degrees until it is tender, about 35 minutes.

Once it has cooled, scoop out the flesh and put it into a food processor with the flour, eggs, 1 1/4 tsp salt and some grated parmesan cheese.  Process until the mixture is homogeneous.  Set aside while you make the leek sauce.

For the leek sauce: Cut the leek into small pieces and add to a hot pan with olive oil.  Sautee the leeks until they begin to soften, then add about 1/4 cup vegetable broth and simmer until the broth has reduced and has glazed the leeks.

Cook the gnocchi: Bring a large pot of water to a roiling boil, then begin dropping the gnocchi dough into the water by the teaspoon.  Work in batches so you don't crowd them.  Boil until 2 minutes after they rise to the surface, then remove them with a slotted spoon and put them in the pan with the leek sauce.  Sprinkle the seeds on top and enjoy! Yields about 4 servings.

(Adapted from Lidia's Italy)