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Wednesday, November 17, 2010

Stripetti Squash Gnocchi Skillet Ensemble

I consider myself a winter squash connoisseur of sorts, so when I first spotted Stripetti Squash at Orr's Farm Market, I knew I had to try it. The Stripetti was labeled as a sweet potato-spaghetti squash combo, so while intrigued, I had no clue what to expect texture-wise, which would obviously affect the preparation. After some googling, I gave up on Stripetti-specific recipes and decided to just try something new. I found several recipes for gnocchi made with Butternut squash, but I thought why not swap in Stripetti instead?

I ended up using this recipe from Active Life Cooking and the Stripetti was my one and only substitution. This was my first attempt at making gnocchi, and while it may not be the prettiest, it's the tastiest, or at least I think so. At first I was a little apprehensive about the Cannellini beans--I didn't really see what they'd offer the dish; however, I added them, and they are an absolute must!

Words of wisdom?

1. Good luck halving the Stripetti: I recommend a chainsaw.

2. If you don't have an immersion blender, add one to your Christmas list.

3. An average size Stripetti makes a TON of gnocchi. I filled 2 cookies sheets and still only used about 1/3 of the dough, so I froze the rest.

Below are pics from start to finish, but they really don't do the flavor of this dish justice. I know that it's time consuming and somewhat labor intensive, but trust me: it's worth the effort.










 Good luck saving room for dessert ;)