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    You are in: Home / Recipes / Butternut Squash Gnocchi With Whiskey Cream Sauce Recipe
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    Butternut Squash Gnocchi With Whiskey Cream Sauce

    Butternut Squash Gnocchi With Whiskey Cream Sauce. Photo by spicyperspective

    1/1 Photo of Butternut Squash Gnocchi With Whiskey Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    spicyperspective's Note:

    These tiny melt-in-your-mouth pillows of heaven are a simple act of giving. Gnocchi shows anyone you serve them to, that they are special. They are worth your time and effort. I can't think of another pasta that offers such sublime flavor and delicate texture. Plus, the Whiskey Cream Sauce is spectacular in it's own right. Silky, robust--a perfect coating for the most luxurious of pastas!

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    Units: US | Metric

    For the Cream Sauce


    1. 1
      Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft—30-40 minutes.
    2. 2
      Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
    3. 3
      Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
    4. 4
      Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
    5. 5
      ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
    6. 6
      Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats—about 5 minutes.
    7. 7
      Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
    8. 8
      Then add the shallots and garlic. Saute for 3 minutes.
    9. 9
      Add the bourbon and chicken stock.
    10. 10
      Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste—usually about 1 teaspoons of salt.
    11. 11
      Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
    12. 12
      Serve the gnocchi warm and garnish with fresh thyme leaves!
    13. 13
      *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

    Ratings & Reviews:

    • on September 11, 2013


      Very nice! I've been on a "butternut squash roll" lately, and this is a very fine use for them! Don't tell my husband I used some of his really expensive bourbon, though...

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash Gnocchi With Whiskey Cream Sauce

    Serving Size: 1 (577 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 771.5
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 13.6 g
    Cholesterol 170.3 mg
    Sodium 1069.7 mg
    Total Carbohydrate 80.5 g
    Dietary Fiber 6.8 g
    Sugars 8.0 g
    Protein 21.4 g

    The following items or measurements are not included:


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