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With the new year upon us, we are trying to continue sharing as many exciting, tasty recipes as possible. Jackson’s culinary world is great for that; it’s ever-changing and constantly offering new food items and drinks to try.
We have some of the best chefs in the valley who allow us to taste an array of different types of food.
This recipe, created by Hayden’s Post Executive Chef, Josh Ladd, is a very unique winter dish. It’s a combination of pasta and soup, so you can have the best of both worlds. It also contains locally sourced mushrooms, giving the dish an earthy taste and presentation.
This recipe isn’t currently on the menu, but here is how you can make it at home.
Ingredients
- Butternut Squash Puree:
- ½ gallon heavy cream
- 4 cups butternut squash, peeled and chopped
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- ¼ teaspoon grated nutmeg
- Parisian Gnocchi :
- 4 ounces butter
- 1 ounce sugar
- 1 ounce kosher salt
- 8 ounces water
- 10 ounces all purpose flour
- 5 ounce Parmigiano Reggiano
- 6 large eggs
- Handful of roasted wild mushrooms
Instructions
- For the butternut squash puree:
- Combine all ingredients in a pot and bring to a boil. Simmer 30 minutes until the squash is very tender. Puree in a blender and pass through a chinois or very fine siev.
- For the gnocchi:
- In a pot, combine the butter sugar, salt and water. Bring to a boil. Lower the temperature to medium low and add the flour. Cook, stirring constantly, for 3 minutes. Combine the dough with the cheese in a mixer fitted with a paddle attachment and beat for 30 seconds. Add the eggs one at a time, beating for 20 seconds in between each addition. Scrape the sides of the bowl in between additions as well.
- Put the dough into a piping bag and cut the tip so there’s half an inch hole. Using a paring knife, squeeze the bag of dough and cut little 3/4 inch gnocchi over a pot of simmering water. Poach the gnocchi for 3-4 minutes until they are cooked through. Let cool on a sheet pan lined with parchment paper. To reheat, cook in a pan with melted brown butter until heated through and browned on one side. Can be served with roasted wild mushrooms and butternut squash puree.
