Salutations earthlings! Welcome to my 27th Bug Bites post!

This week I got potatoes in the Hollygrove produce box and decided to be a little ambitious and make gnocchi. The stars of this dish are still the more colorful and exciting veggies, fresh scallions and pattypan squash, but the gnocchi adds a rich and indulgent balance.

I also brought out a secret weapon for this one. We recently moved into a new house, and the oven mysteriously stopped working. I had originally planned to roast the squash and the scallions in the oven, so I thought all hope was lost. But never fear! Cast iron skillet was here! This baby put the team on its back and was essential in every step of the recipe. Here’s how:

Start by making the scallion sauce.

Peel the outer grisly layer of scallion off, trim the ends, and cut in half.

While you’re preparing the scallions, heat a tablespoon of oil in a cast ion skillet over high heat. When the pan is super hot, add one half of the scallions.

Flip the scallions once they are charred on one side (about 45 seconds to one minute). Beeeeeeautiful.

Remove the scallions and repeat with the other half. The green tops will take even less time to char.

Throw the scallions directly into a blender with garlic, lemon juice, lemon zest, and salt and pepper.

Pulse to combine and then slowly add olive oil until sauce is at the desired consistency. I made mine to be about the viscosity of a thin mayonnaise. Set aside.

Reheat olive oil in the cast iron skillet for the squash. Pattypan squash is a funny little gourd that is basically a sponge for flavor. Similar to yellow squash, it doesn’t have a strong flavor of it’s own, so it’s great in a recipe like this with a bold and punchy sauce.

Cut the squash into one inch cubes and season with olive oil, salt and pepper.

Lay the squash in a single layer in the cast iron skillet, working in batches if you need to.

Once the squash is cooked through and golden brown move to a bowl and set aside.

And time to make some gnocchi! Gnocchi are dumpling-like pasta made from flour, egg, and potato.

Start by boiling the peeled and cube potatoes in a large pot of salted boiling water. Boil until potatoes are fork tender.

In a large bowl, mash the potatoes.

Add flour and an egg and combine into a large dough ball. Be careful not to overwork the dough because that will make the gnocchi tough.

On a floured surface, separate the dough ball into four sections and roll each section into a long snake-like tube.

Cut the tube into half inch little dumplings.

Add the gnocchi to a large pot of salted boiling water and cook for about 5 minutes or until the gnocchi begin to float.

Reheat the cast iron skillet over medium-high heat and add a tablespoon of butter. Carefully add the gnocchi.

Let the gnocchi continue to cook on one side until the dumplings are golden brown and crisp.

Add the squash back into the pan. There should be about an equal amount of squash and gnocchi. We still want to make the veggies the stars here people!

Once the squash is reheating through, spoon a layer of scallion sauce onto the plate.

Top with gnocchi and squash and finish with more sauce. Serve immediately and enjoy!

 

Roasted Squash with crispy gnocchi and charred scallion sauce

Serves: 4

Level: Medium

Ingredients:

For the sauce:

4-6 scallions, cut in half widthwise

2 cloves garlic

Zest and juice of one lemon

1/4 cup olive oil plus 1 T

Salt and pepper to taste

For the squash:

2 pattypan squash, cubed

1 1/2 T olive oil

Salt and pepper to taste

For the gnocchi:

2 potatoes, peeled and cubed

2 cups all purpose flour

1 egg

1 T butter

 

In a cast iron skillet, heat 1 tablespoon of olive oil. Add the scallions in batches and char for one minute on each side or until browned. Add to a blender with garlic, lemon juice and zest, and salt and pepper. Blend to combine and then add olive oil. Set aside.

Heat 1 1/2 tablespoons of olive oil in a cast iron skillet over medium heat. Add squash and season with salt and pepper. Pan roast for about ten minutes or until the squash is cooked through and golden brown. Set aside.

Boil potatoes in a large pot of salted water until fork tender. Remove and let cool. Mash with a potato masher or fork. Add flour and egg and combine into a large ball. On a floured surface, divide the ball into four sections and roll each section into a snake-like tube. Cut half inch dumplings from the tube.

Add gnocchi to a large pot of salted boiling water and cook for about 5 minutes or until the gnocchi begin to float. Set side. Reheat the cast iron skillet over medium-high heat and add 1 butter. Carefully add gnocchi and let cook until one side is crispy and golden brown. Add squash to heat through.

Serve warm with scallion sauce. Enjoy!