Take the chance to make them easy. No rolling, no cutting little pieces, no pass them on gnocchi board. Just put together the mixture! And the sauce? oh, that's it! I was looking for something different and vibrant for a cooking class. Well, this double delicious blend of Gorgonzola and bacon just did it. I'm pretty proud of myself when I hit the target. The sauce is a guaranteed success.
4 servings | 30 minutes
14 oz mashed Akron Squash
1 cup all purpose flour
1/2 cup Parmigiano grated
1/2 cup butter
salt, pepper, nutmeg
200 ml whipping cream
1 cup Gorgonzola dolce ( sweet)
5 slices of bacon, diced
Clean and cut into pieces 2 Akron squash (you can also use the Butternut Squash but is less tasty). Put the squash pieces to steam for 15 minutes or until soft than strain them. Put to a boil a pot of salted water to cook the gnocchi.
Prepare a double boiling pan and use it to melt gorgonzola cheese in the whipping cream.
In a medium skillet roast the diced bacon and set a side.
Mash the Acorn squash pieces using a ricer and transfer it into a bowl. Add the flour, Parmesan, egg, salt, pepper and nutmeg. Tip: the amount of flour can vary depending on the squash consistency (watery or dry). The compound must be soft but solid, non-aqueous.
Now you have your compound ready: if your water is boiling transfer small quantities of it in the water using two tablespoons (see pic below). The batter will go initially on the bottom and in a few minutes will be afloat. Repeat it as many times as you can ( make maximum 10- 15 gnocchi at the time). Let the gnocchi come to the surface and remove them with a strainer.
Transfer the gnocchi in the skillet with roasted bacon.
Cook for 2-3 minutes and serve with pepper and Parmesan.