While the shape of a gnoccho might resemble a knuckle or a small knot, the texture mimics a pillow - light, fluffy, and airy when prepared properly. Vegetables gently mixed into the dough along with flour and an egg help ensure this airiness. What follows is a method for preparing gnocchi with squash or pumpkin, sweet potatoes and beets, three ingredients in abundance all fall and winter long around here.
When the yellow squash melts into the bread under cover of apple and spice, kids (and adults like me) don’t even realize they’re gobbling up the vegetable. This recipe combines the oddly matched produce of late September, as is to say, "hey, I know fall is right around the corner, but summer is not quite over yet." You don’t have to wait until October to spice this up like a decadent warming pumpkin loaf.
