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On Saturday, November 20, SOHO's sous chef Jeff Haeger was the featured chef at the Green Market for Piedmont Park.

Post-thanksgiving-pic-1 

Butternut squash was Jeff's main ingredient as he shared recipes and tips with the audience. The Butternut Squash Gnocchi Jeff whipped up on Saturday is an ideal dish for the upcoming Thanksgiving holiday – or for any gathering this fall and winter. Below is his recipe:

Butternut Squash Gnocchi
Ingredients
1.25 lbs roasted butternut squash, pureed smooth

6 ounces all-purpose flour
Salt and Pepper
Extra virgin olive oil

Directions
Ensure workspace is well-floured before beginning. Work the flour into the squash a half cup at a time, folding with your hands. Let dough rest. (Chef's note: You may have to add additional flour to the dough to compensate for amount of water in the squash. Each squash is different). Once the dough is able to hold a "rope" shape, 3/4 inches in diameter, it is ready. Cut dough into individual gnocchi 1/2inch to 3/4 inch in size. Working in batches, place the gnocchi into boiling salted water for 3 minutes or until the gnocchi float. Drain and toss with extra virgin olive oil. Enjoy!