We made ricotta squash gnocchi using the mystery squash from Kristi’s garden. Children first wrote out the menu.
3 cups gluten free flour plus extra for dusting the gnocchi to avoid sticking.
2 eggs
1/2 cup cooked purred squash
2 t salt
1 cup strained ricotta
We measured out the ingredients, cracked the eggs in with the ricotta and mixed. Then we added the dry ingredients. We then mixed the dough and put it on a floured cookie sheet. We then rolled the dough into long snakes. We measured the snakes and decided to measure out the gnocchi into 1 inch pieces with a ruler. The children cut the dough then used a fork to make an imprint on each dumpling. We cooked the gnocchi in boiling salted water for 6 minutes. then Jen melted butter with sage leaves from Kristi’s garden to make an infused butter to coat the gnocchi.
Children noticed how sticky the dough was so we added more flour as we went. Children worked together rolling, cutting and using a fork to make an indent on the dough. Snack is done!
The majority of children tried the gnocchi at snack and had seconds!!
