SOUTH DEERFIELD, Mass. (Mass Appeal) - Official Mass Appeal Chef Greg Monette from Chandler's Restaurant in South Deerfield showed us how to make a delicious dish off their menu!
Butternut Squash & Blue Cheese Gnocchi
- 2 pounds russet potatoes
- 1 pound butternut squash
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- 1/2 cup canola oil
- 1/2 cup crumbled blue cheese
- Fresh parsley and sage
- Bake the whole potatoes until they are soft (about 45 minutes). While still warm, break in half and squeeze out the potato, discarding the skins.
- Pass through vegetable mill onto clean pasta board. Toss peeled and 1 inch cubed butternut squash in olive oil, salt and pepper and roast in 350 degree oven until tender.
- Pass through food mill or mash and fold into potatoes.
- Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
- Make well in center of potatoes and squash and sprinkle all over with flour, using all the flour. Place egg, blue cheese and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
- Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
- Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished.
- Drop these pieces into boiling water and cook until they float (about 1 minute).
- Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off.
- Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
- Gnocchi take well to most any sauce used for pastas or may be fried in butter and herbs with a pinch of garlic and finished with shaved parmesan. I like to add duck confit tossed in after frying.
About Chandler's Restaurant:
From traditional New England lunch fare to romantic candlelight dinners, experience extraordinary dining at Chandler's. This award-winning restaurant at Yankee Candle Village features a menu that changes regularly and one of the region's best wine cellars.
25 Greenfield Road
South Deerfield, MA 01373
It's a short drive, just take exit 24 off I-91 North.
To make a reservation call (413) 665 - 1277 today!