Butternut Squash Gnocchi With Sage Butter

Recipe by Punky Julster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • for gnocchi:
  • Position a rack in the lower third of the oven and preheat to 350°F.
  • Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
  • Roast until tender, about 1 hour 15 minutes.
  • When cool enough to handle, scoop out and discard the seeds.
  • Remove squash flesh (pulp) and place in a sieve.
  • Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  • The next day, puree the squash in a food processor.
  • Transfer puree to a bowl and add the eggs and salt, stirring to combine.
  • Add the flour and blend thoroughly.
  • The dough should feel sticky and soft.
  • Bring a large pot of water to a boil.
  • Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
  • Alternately, use a pastry bag and a small knife.
  • Cook the gnocchi in small batches, 10 to 15 pieces.
  • Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
  • Remove gnocchi with a slotted spoon and set aside to drain.
  • Repeat until all the dough is used up.
  • for butter sauce:
  • Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
  • Add the sage leaves and a pinch of salt and pepper.
  • Add the gnocchi to the browned butter, tossing to coat.
  • Sprinkle with Parmesan and serve immediately.
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