You may recall that I posted recipes over the past few weeks for Butternut Squash Gratin and Braised Steak. Naturally we had plenty leftover, so I created a few new ways to use the leftovers other than just heating them up again.
Butternut Squash Gnocchi
- 2 cups leftover butternut squash gratin
- See recipe: https://jovinacooksitalian.com/2016/10/03/what-is-in-season-in-october/
- 1/2 cup whole milk ricotta
- 1 large egg
- 1 teaspoon kosher salt
- 3 cups cake flour, Italian “00” flour or all-purpose flour
- 1/4 cup unsalted butter
- 1 cup grated parmesan or pecorino cheese
- Black pepper to taste
- 12 sage leaves, sliced
Combine the butternut squash gratin, ricotta, egg and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands.
Add the remaining flour — the dough should be sticky, but pliable enough to shape into a large log. Wrap the log in plastic wrap and refrigerate for several hours.
To make the gnocchi:
Spread some flour on a large work surface and cut the dough log into four equal pieces.Take one piece and cut it in half.
Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces..
Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling. Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.
To cook the gnocchi
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Place a pasta bowl close to the stove
Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water. You may have to do this in batches, so as not to crowd the pan.
Remove the gnocchi with a spider allowing the water to drain and place the gnocchi in the bowl. Continue until all the gnocchi are cooked.
To make the sauce
Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.
Butternut Squash Turnovers
Makes 4 pastries
1 sheet of cold frozen phyllo dough, defrosted in the refrigerator overnight
- 1 cup butternut squash gratin, divided
- 2 tablespoons red onion, diced
- 1 small clove garlic, minced
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- 1 egg, beaten
In a mixing bowl, combine the butternut squash, onion, garlic, sage, parsley and Parmesan cheese.
Preheat the oven to 400°F.
Roll the pastry into a 12 inch square on a floured board. Cut the pastry sheet into four equal squares.
Spoon 1/4 cup of the squash mixture into the center of each square and brush the edges with beaten egg. Fold diagonally in half and press the edges with a fork to seal.
With a wide spatula, place the turnovers on a parchment covered baking pan. Brush the turnovers with beaten egg.
Place the baking pan in the oven and bake for about 15-20 minutes or until the turnovers are puffy and golden brown. Cool on a wire rack.
Quick Beef Pot Pie
- 2 (15-ounce) package refrigerated pie dough, at room temperature
- ½ of the Braised Steak recipe
- See recipe https://jovinacooksitalian.com/2016/10/21/family-dinner-time/
- 1 cup of cooked potatoes, cubed
- 1 cup cooked carrots, cubed
- 1 cup frozen peas
Preheat the oven to 400°F.
Combine all the ingredients for the filling in a mixing bowl.
Fit one pastry into a 9 inch pie plate. Pour the filling into the pie pastry. Cover with the second pastry and flute the edges. Make several slits in the top crust.
Place the pie on a rimmed baking sheet and place in the oven. Bake for about 45 minutes until the crust is brown and the filling is bubbly.