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Butternut Squash Gnocchi & Smoked Salmon
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Description Make these dumplings before you leave home and cook them at camp. They freeze nicely and are a great twist on the traditional "pot stickers".
Ingredients
At a glance
Main Ingredient
Pasta
Course
Appetizers
Dinner
Lunch
Entrees
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Cuisine
Asian
American
Serves
6 main courses - 12 or more appetizers
  • 1 butternut squash
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp bottle minced ginger
  • 1 tsp white or finely ground black pepper
  • pinch of salt
  • 3 cups of bread flour, plus more as needed
  • Smoked Salmon
  • Your favorite Asian sauces for dipping - peanut sauce, pineapple teriyaki, wasabi-soy sauce
Methods/steps
  1. Uusing a sharp knife pierce the squash all over. Microwave on high for 10-12 minutes depending on microwave. Cut the squash in half and check for tenderness. A fork should easily pierce the flesh. If it is undercooked place cut side down and microwave for 1 minute intervals. When it is tender all the way through - scoop flesh out and discard outer peel. Mash until smooth.
  2. In a large bowl combine the squash, nutmeg, cinnamon, ginger, salt and black pepper.
  3. Add flour to the mixture 1 cups at a time to form a dough. Careful not to over stir.
  4. Place dough on a well floured board and with well-floured hands knead the dough 10 to 12 times - again careful not to over work the dough.
  5. divide dough into small sections and create a 3/4 inch rope - then cut into 1/2 in pieces. Place on wax paper or the quick release tin foil. Repeat the rope and cutting process with the remaining dough.
  6. If you are freezing them stack layers of the gnocchi filled wax paper into an airtight container.
  7. When ready to cook them just place them in a salted boiling pot of water until the gnocchi float to the surface.
  8. Serve along side smoked salmon with the dipping sauces. Alternately toss with one of the sauces and add smoked salmon.
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