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tulawdog

Butternut Squash Gnocchi

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Ingredients

  • 1 medium butternut squash, 2 – 3 pounds
  • salt and pepper
  • olive oil
  • 2 1/4 cups all purpose flour
  • 1 egg, whisked
  • Cinnamon Maple Sage Browned Butter
  • 1 stick unsalted butter
  • 20 sage leaves
  • 1 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Sage Browned Butter
  • 1 stick unsalted butter
  • 20 sage leaves
  • 1/4 cup low sodium chicken broth
  • salt and freshly ground pepper, to taste

Details

Preparation

Step 1

Preheat oven to 400°F.
Cut squash in half lengthwise and scoop out seeds. Place squash on baking sheet face up. Lightly coat with olive oil and season with salt and pepper. Bake for 90 minutes, or until squash is fork tender and lightly caramelized.
Let cool slightly before scooping out flesh into food processor. Blend until smooth.
Place pureed squash in a medium pot over medium-low heat and cook for about 30 minutes to cook off excess moisture. Move to a large bowl and put in fridge to cool completely.
Once cook, combine 2 cups of squash puree with 1 teaspoon of salt and egg. Stir in flour 1/2 cup at a time, until dough pulls away from the side of the bowl.
Move dough to a floured surface and knead until smooth and elastic. Divide dough into 6 sections. Roll each section into a long rope about 3/4″ in diameter. Cut into 1″ sections. Gently roll gnocchi with the back of a fork along the tines. Repeat with remaining dough.
Bring a large pot of salted water to a boil. In small batches, cook gnocchi until it floats to the top of the water and is tender, about 6- 8 minutes. (Gnocchi may float to the top before fully cooked)
Toss cooked gnocchi in browned butter sauce, recipes below, and serve immediately.

Cinnamon Maple Sage Browned Butter
Melt butter in a medium pan over medium heat and cook until milk solids have browned, about 5 minutes. Add sage leaves and cook for about a minute, stirring occasionally. Remove from heat and stir in remaining ingredients. Toss with gnocchi and serve immediately.

Sage Browned Butter
Melt butter in medium pan over medium heat until milk solids have browned, about 5 minutes. Add sage and broth and reduce heat to medium-low. Cook until slightly reduced, about 3 minutes. Season with salt and pepper. Toss with gnocchi and serve immediately.

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