Butternut Squash Gnocchi with Sage Brown Butter
This recipe is the epitome of fall with flavours of brown butter, sage and a hint of nutmeg — and is without a doubt the best way to consume a butternut squash. Although it requires several steps, it is worth it! I love making double batches of this recipe and freezing half — allowing for an easy yet fancy weekday dinner. This recipe is adapted from Bon Appetit.
- Alysha
Total Time: 4 hours
Difficulty: 3/5
Tested: YES
Serves: 4-6
Ingredients
1-pound of butternut squash (one small sized squash)
1 tbsp olive oil
1 12- to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 tsp nutmeg (fresh or dried)
1 tsp salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tbsp chopped fresh sage (must be fresh)
Additional grated Parmesan cheese
Method
Preheat oven to 400°F. Cut squash lengthwise in half and discard seeds. Place squash halves, cut side up, on baking sheet and drizzle with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1.5 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
**NOTE These gnocchi freeze well. To freeze — instead of transferring to refrigerator to chill in step 4, transfer baking sheet to freezer for 1 hour. Then bag gnocchis into freezer-safe bags and store for up to one month in freezer.