Butternut Squash Gnocchi With Whiskey Cream Sauce

READY IN: 1hr 20mins




  • 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.
  • Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
  • 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.
  • 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.
  • ~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.
  • 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.
  • Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
  • Then add the shallots and garlic. Saute for 3 minutes.
  • Add the bourbon and chicken stock.
  • 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.
  • Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
  • Serve the gnocchi warm and garnish with fresh thyme leaves!
  • *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!