Butternut Squash Gnocchi with Rapini and Sausage

O.K. Most of you know me for quick and simple recipes, and while, if you make a double batch of these beautiful gnocchi’s and freeze them, it’ll make the recipe align with my usual “time standards”, you will need a bit more time the first time through! But Oh-So-Worth-It! The sweetness of butternut squash in this dish combined with the slight bitterness that comes along with a bite of the rapini blend the flavours in this dish oh-so-perfectly on a fall day!

Serves 6-8

Ingredients

• 1 Medium butternut squash, including the seeds (about 3 lbs)
• ½ Tbsp Grapeseed oil
• ⅓ Cup Pine nuts, roasted
• 1 tsp Salt
• 1 tsp Ground black pepper
• ½ tsp Freshly ground nutmeg
• 1 Egg, beaten
• ½ Cup Grated Parmesan and Piave cheese
• 3-3½ Cups Flour, plus more for shaping
• 1 Bunch fresh rapini, washed and trimmed into smaller pieces
• 4 Tbsp Butter
• 2 Tbsp Olive oil
• 1 Lemon
• ¼ Cup Dry white wine
• 4, 6-oz Pieces sausage (about ¾ of a pound)
• Freshly ground black pepper and extra cheese if preferred

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil paper. Wash squash and cut lengthwise to resemble two halves. Scoop out the seeds and leave aside (do not throw out the seeds)! Lay the squash, flesh side up on the lined baking sheet and drizzle about ½ Tbsp grapeseed oil and salt over the top. Roast for 30-40 minutes, turning the pan in between, until squash is soft enough that a fork pierces through.
2. Meanwhile, rinse the squash seeds and allow to dry on a paper towel. Prepare other ingredients: grate cheese, measure out flour, wash and trim rapini.
3. Place pine nuts on a small baking sheet. Once the squash seeds are dried, toss in a small amount of grapeseed oil and salt and place on a baking sheet. Roast in oven for about 10 minutes.
4. Once the squash is cooked, allow to cool slightly. Scrape the flesh out into a food processor, discarding the skin and puree until smooth. You may have to add a bit of oil here if the squash is a little more dry (starchy).
5. Transfer about 3 Cups of the mashed squash into a large bowl*. Add the salt, ground pepper, ground nutmeg, beaten egg and cheese blend. Once combined, stir in the flour, about ½ cup at a time, until a dough forms. You will know when it is “dough-y” enough once the mixture starts to pull away from the side of the bowl. You may not need all of the flour, or you may need a little more, depending on how moist the squash was.
6. Whether you’re using a board or your counter top, add some flour to the surface and turn the dough out, kneading it a few more times.
7. Divide the dough into 4 smaller pieces to make it easer to work with. Roll the dough out so that it resembles a rope, and cut it into ½-inch long pieces. Place pasta pieces on a parchment paper lined baking sheet and complete with remaining pieces of dough.
8. Depending on how many people you’re preparing for, reserve fresh pasta you will need for the rest of the meal (~ ½-¾ Cup dried pasta per person). You can freeze some of the gnocchi for later use. Freeze on the baking sheet for ease of transition into a freezer bag.

To assemble the meal:

1. Remove the sausage from the casing. Heat a large saucepan over medium heat and add the sausage, breaking up the pieces so that they cook up in small chunks. You may not need any oil here as the sausage will let off natural fats to cook in, or add a slight amount of oil to prevent sticking and burning.
2. Bring a pot of salted water to a boil. Once boiled, add the gnocchi and cook until they rise to the surface, about 5 minutes.
3. Meanwhile, add the butter and olive oil to the sausage and allow to melt and blend together. Add the juice of one lemon and white wine allowing all flavours to blend and heat through.
4. Right before the gnocchi are ready, add the rapini and sautee to soften a bit.
5. Once the gnocchi are cooked, use a slotted spoon to add to the sausage and rapini pan. Gently toss all ingredients together so that the flavours blend.
6. Prepare individual portions, topping each plate with a few toasted pine nuts and butternut squash seeds, and some additional grated cheese.

* You may have extra mashed squash, which is totally O.K. Add it to a hearty chili, hummus, mashed potatoes, or watch for a recipe where I use it in a different way coming soon!