If you need a last minute holiday gift for your favorite food lover, this month’s Recipe ReDux theme has you covered – we all are sharing our favorite kitchen tool/appliance and a favorite recipe we prepare using said kitchen gadget.
One of my most cherished kitchen tools (which makes a great stocking stuffer) is my Classic Microplane Zester Grater. I use it for zesting citrus fruits, grating fresh ginger and more often than not, grating whole nutmeg.
I haven’t bought ground nutmeg in years – if you have a microplane, grating your own is as quick as measuring out the stuff from the spice jar and it’s so much fresher. I routinely add freshly ground nutmeg to:
- steamed milk
- almost any baked good
- roasted root veggies
- sautéed greens (so so good with spinach!)
- pretty much any recipe that calls for cinnamon
Enter Butternut Squash Gnocchi.
Back in my single days (seriously, what did I do with all my time back then?), I regularly made pumpkin gnocchi, which may sound intimidating but it has only 4 ingredients: canned pumpkin, flour, nutmeg and salt. That’s it.
It’s been years since I’ve made gnocchi but with this ReDux challenge and a big old butternut squash in my CSA share, I figured it was time. I roasted the squash with equal parts cinnamon, nutmeg and smoked paprika, puréed it and then added in some more nutmeg with the flour and salt when mixing it all together.
And speaking of kitchen tools, I pulled out this gem that I got from my Nana’s shore house but have never used. It’s a wooden board with groves for making the indentations in the gnocchi before you plop it in boiling water to cook (which only takes about 5 minutes.)
I served them simply – with tomato sauce and Pecerino cheese. And I froze the extras to give to my sister for Christmas.
So, thanks to ReDux, my microplane and Nana, I’m back to gnocchi making.