Butternut squash gnocchi à la Grenobloise topped with Parmesan and kale

Imprimer ma sélection

Preparation

Quarter and deseed squash. Spread wedges on a baking sheet, season with salt and pepper, and brush with half the olive oil. Bake at 175 °C (350 °F) on the baking sheet for about 1 h 15 min or until wedges are nicely softened.

Remove from the oven and let cool slightly. Peel and purée squash using a masher while squash is still hot.

Add the egg and Parmesan, stirring well using a wooden spoon. Then add the flour while stirring. You may need to add more flour, depending on how humid your purée is. Divide dough into 4 pieces.

Flour a flat surface and roll out one of four pieces of dough in small rolls, about 1.5 cm in diameter. Cut rolls into approximately 2 cm long pieces. Set aside gnocchi on a floured baking sheet. Repeat process until all your dough is cut into gnocchi. Set aside.

Remove and discard kale stems. Cut kale leaves in two or three pieces each. In a large non-stick skillet, pour remaining olive oil and heat at very high heat. Add kale leaves, season and add a bit of water to wilt leaves. Allow to cook until tender (about 10 minutes). Set cooked kale aside and clean skillet.

In the meantime, bring a very large pot of salted water to a boil. Once water is boiling, poach gnocchi for about 2 minutes, one large handful at a time. Remove gnocchi and place on a previously oiled baking sheet.

In the large skillet, place and froth butter at very high heat. Add gnocchi and brown them on both sides. Once both sides are golden, add capers and lemon zest. Season adequately and add lemon juice as well as kale at the last minute, right before plating in deep pasta dishes. Top with a couple of turns of the pepper grinder and Parmesan, to taste.

Source: Martin Juneau