When we think of "gnocchi", we think of fancy restaurant meals! We rarely dare to prepare them ourselves, and we often end up making the ones in bags at the grocery store. In reality, it's much easier than we think to make them, and even more delicious when they're homemade!
Traditional gnocchi are made with mashed potatoes and flour, but today I'm offering you my version with butternut squash. The sweetness of the squash enhances the dish even more and served with a more tangy beurre blanc sauce and herbs, it's the perfect match!
So I'm giving you all my tips for making these gnocchi, obviously, on the BBQ!
Serving: 4
Cooking time: 15 minutes
Preparation time: 1h
Ingredients :
For the gnocchi
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1 small butternut squash, cut into 4
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1 egg
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2 cups all-purpose flour
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1 tsp salt
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2 cloves of candied garlic *
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1 tbsp. Explorer dry marinade
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1 tbsp. Argentina dry marinade
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Avocado oil
For the sauce
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3 finely chopped gray shallots
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1 cup white wine
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½ cup cream
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¾ cup cold butter, cubed
For the garnish
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Fresh flat-leaf parsley, chopped
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Parmesan
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Bacon
Preparation of the gnocchi:
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Preheat the BBQ to 400°F, with an indirect zone.
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Cut the squash into quarters, remove the filaments and seeds (keep to make delicious smoked or roasted squash seeds on the barbecue!).
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Brush with avocado oil, then sprinkle with Explorer and Argentina spices.
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Place the 4 pieces of squash on the BBQ vegetable rack Quebec
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Cook over indirect heat for about 45 minutes, or until flesh is tender.
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Remove the flesh, puree and leave to cool.
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Save 2 cups of puree for the recipe, and place the rest in the fridge or freezer for future use.
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Beat in the garlic, salt and egg, then gradually add the flour until combined.
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Knead the dough for about 3 to 5 minutes, then put it in the fridge for 30 minutes.
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Meanwhile, bring a pot of water to a boil.
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Take the dough out of the fridge and divide the dough into 4, then make 4 rolls of about 1 cm in diameter.
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Cut into pieces about 1 cm long. Sprinkle with flour.
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Add half of the gnocchi at a time to the boiling water and cook for about 5 minutes or until tender.
Preparation of the sauce:
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On your direct cooking grill, brown the shallots in a little butter until they are translucent.
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Add the wine and let reduce to evaporate a little of the alcohol.
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Add the cream and reduce over indirect heat.
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Remove from the BBQ and whisk in the butter cubes one by one.
You can add your gnocchi to the pan with the sauce and add the herbs and bacon. I like to serve my gnocchi in bowls and put some parmesan on top to finish. A great recipe for entertaining on a Saturday night and impress your guests!
