Butternut Squash Gnocchi Recipe

Yields: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

For the Gnocchi

  • 1 medium-sized butternut squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 – 2 cups all-purpose flour (plus more for dusting)

For the Sage Brown Butter Sauce

  • 4 tablespoons unsalted butter
  • 10-12 fresh sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup freshly grated Parmesan cheese (for serving)

Instructions

1. Roast the Squash

  • Preheat oven: Preheat your oven to 425°F (220°C).
  • Prep the squash: Cut the butternut squash in half lengthwise. Scoop out the seeds and fibers.
  • Season and roast: Drizzle the squash halves with olive oil, sprinkle with salt and pepper, and place cut-side-down on a baking sheet. Roast for 35-45 minutes, or until completely tender when pierced with a fork.
  • Let cool: Allow the roasted squash to cool enough to handle.

2. Make the Gnocchi Dough

  • Scoop and mash: Scoop out the flesh of the squash and mash it until smooth (a potato masher or food processor can be used)
  • Combine wet ingredients: In a large bowl, combine the mashed squash, egg, Parmesan cheese, salt, and pepper. Mix until well incorporated.
  • Add flour gradually: Start by adding 1 1/2 cups of flour and mix until a dough starts to form. Add more flour gradually (up to 1/2 cup more), as needed, until the dough is soft but not overly sticky.
  • Rest the dough: Cover the bowl and let the dough rest for 10-15 minutes.

3. Shape and Cook the Gnocchi

  • Divide and roll: Divide the dough into 6-8 equal pieces. On a lightly floured surface, roll each piece into a long rope about 1-inch thick.
  • Cut the gnocchi: Cut the ropes into 1-inch pieces. You can leave them as is, or for a classic touch, gently roll each piece over the tines of a fork to create ridges.
  • Boil in batches: Bring a large pot of salted water to a boil. Working in batches, carefully add the gnocchi. They are cooked when they float to the surface (about 2-3 minutes).
  • Drain: Remove cooked gnocchi with a slotted spoon and set aside.

4. Make the Sage Brown Butter Sauce

  • Melt butter: Melt butter in a large skillet over medium heat.
  • Add sage: Add the sage leaves and cook until the butter turns a light brown color and the leaves become crispy (1-2 minutes). Season with salt and pepper.
  • Toss the gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat with the brown butter sage sauce.

5. To Serve

  • Divide the gnocchi among serving plates.
  • Sprinkle with freshly grated Parmesan cheese.
  • Enjoy immediately!

Tips

  • Don’t overwork the dough. The less you handle it, the more tender the gnocchi will be.
  • If the dough is too wet, add a bit more flour. If it’s too dry, add a teaspoon of water at a time.
  • For extra flavor, add a pinch of nutmeg to the gnocchi dough.
  • Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

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