Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s comes from Dianna:
Evan, I love your food. Angeli is one of my favorite restaurants and I try to eat there as often as I can. I have your recipe for beet gnocchi, but was wondering if I could make it with pumpkin or sweet potato for winter? would I use about the same proportion of either of those, as beets in the original? Anything you would do differently or add? Thank you so much!!
We often make butternut squash gnocchi or almond gnocchi in the winter. Make the recipe the same to start (without adding the condiment) then add as much squash as you want to achieve the color/flavor you’re looking for. You may need to add as much as 1/2 cup of additional flour. I always keep a little pot of simmering water on the stove as I make the batter/dough so I can keep testing. As for the almond gnocchi, substitute ground almonds/flour for the flour, except of course for the flour you’ll need for dusting the outside of the gnocchi to prevent them from disappearing in the water.