3/4 pound butternut squash, peeled and cut in ½ inch pieces (approximately 2 cups)
1 pound wild mushrooms, quartered
1 medium yellow onion, diced
1/2 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup grated pecorino romano
1 tablespoon roughly chopped fresh Italian parsley
kosher salt, to taste
freshly ground black pepper, to taste
Directions
Step 1
To make the gnocchi: In a small saucepan stir together the water, salt and nutmeg; add 2 tablespoons of butter and bring to a boil over high heat. Once the butter has melted add the flour, beating the dough with a wooden spoon until it thickens and comes away from the sides of the pan. Cook, stirring continuously, about 30 seconds or until the dough has dried a bit. Transfer the dough to a medium bowl and allow it to cool for 5 minutes.
Step 2
Bring a large pot of salted water to a boil over high heat. Set a large bowl of ice water near the stove.
Step 3
Beat 1 egg into the dough until incorporated then stir in the cheese and another egg until blended. Pinch a bit of the dough between your index finger and thumb then slowly separate your fingers; if the dough stretches and creates peaks, it’s hydrated enough. If the dough feels dry and separates quickly, beat in the final egg. Using a spatula, transfer the dough to a piping bag or large resealable plastic bag, pressing it into one corner. Cut the tip off of the bag to create an opening that is approximately ½ inch long.
Step 4
Lower the heat on the water until it is gently simmering. Hold the bag over the water with one hand and gently squeeze out the dough, using a paring knife or kitchen scissors to cut it into 1 ½ inch long pieces. Allow them to drop into the water and cook for 3 minutes, or until they have firmed up. Scoop them out as they finish cooking using a spider or slotted spoon and transfer them to the ice bath. Once they are chilled, remove them from the ice bath to a tray or plate lined with paper towels.
Step 5
Reserve ½ cup of the gnocchi water.
Step 6
For the vegetables: In a large, deep skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the squash and season with salt and pepper; cook, stirring occasionally, until lightly browned and fork tender, about 8 minutes. Using a slotted spoon, transfer the squash to a plate and set to the side.
Step 7
Pour the remaining 1 tablespoon of olive oil into the skillet on medium high. When the oil is shimmering, add the mushrooms and cook-without disturbing-for 3 minutes or until they are golden brown. Stir and continue to cook for 2 to 3 more minutes. Return the squash to the pan along with the onions, fennel seeds and crushed red pepper flakes and cook for 3 or 4 minutes until the onions are translucent.
Step 8
Pour in ¼ cup of the gnocchi water along with the grated cheese and stir until the sauce begins to form.
Step 9
Toss in the gnocchi and cook over high heat, stirring continuously until the sauce is thick and creamy. Drizzle in more of the gnocchi water as needed to thin out the sauce. Taste and adjust the seasoning to taste.
Step 10
Divide evenly among 4 bowls and garnish with the parsley.
