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Will humans someday communicate through thought alone? We are on the verge of some major scientific breakthroughs. Meanwhile, if you just can’t wait to have your mind read, you can come meet Oz. Not the Wizard of Oz. Oz Pearlman, the mentalist. I’ve met Oz, and he is shocking, amazing and delightful. Oz will appear Thursday, May 23rd at Club Soda. If you could read my mind, you’d know that I’d love to see you there. And you’d know that there’s another really, really important reason to meet Oz. He’ll be appearing in support of Benjamin and Vanda Treiser Maison Shalom, a wonderful home for young adults with special needs.

The question remains: Does Oz know what you will think about these Squash Gnocchi? And the answer is: Yes! He knows you will love them.

Squash Gnocchi

Squash Gnocchi 

  • 1 1/2 pounds squash, cut in large chunks
  • 2 large eggs, beaten
  • 1 t salt
  • 1 1/2 cups flour
  • 1/2 t oregano
  • 1 T olive oil (or butter)
  • 1/2 medium-sized onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, halved or quartered
  • 1/2 c sun-dried tomato, roughly chopped
  • 2 c diced tomato
  • sea salt and freshly ground black pepper
  • 1/2 c ricotta
  • 1/2 c grated Parmigiano Reggiano

Preheat the oven to 400F.

Bake squash on a baking pan lined with parchment paper for 30-40 minutes or until tender. Cool, discard the seeds and the peel. Place the squash flesh in a strainer in the refrigerator to cool and to drain off any liquid. This can be done a day in advance.

Squash Gnocchi

Mash the squash in a food mill. Add the eggs, oregano, pepper and salt. Stir well and fold in the flour, a little at a time. Lightly flour a smooth surface and your hands, then form a large scoop of the squash mixture into a rope and cut into bite sized gnocchi. Repeat until all the gnocchi are formed.

Squash Gnocchi

Heat the olive oil over medium-high heat. Add the onion and cook until tender. Add the garlic, stirring for a minute. Add the mushrooms and stir occasionally, cooking until browned. Add the sun-dried tomatoes and the diced tomatoes, and sauté for 2 minutes. Season with salt and pepper to taste.

Fill a large pot half way with water and a little salt, and bring to a boil. Drop the gnocchi into the boiling water, about 15 at a time, and cook until they rise to the surface. (This only takes a couple of minutes.) Scoop the gnocchi out with a strainer and place them on a platter. Top with the sauce and tiny dollops of ricotta. Sprinkle with the Parmigiano and serve immediately. Serves 4.

Squash Gnocchi

Final notes:

Jittery Cook Oz Maison Shalom

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