Butternut Squash Gnocchi with Sage and Brown Butter

Sharing is caring!

squash gnocchi

Thanksgiving isn’t all about the turkey, yes turkey is all well and good, but to me Thanksgiving is all about the sides! One of my favorite sides are these butternut squash gnocchi.

I’ve been serving them for years at my Thanksgiving table. I normally make them a week or two ahead of time and have them tucked in my freezer until turkey day.

They may be small in size but not in flavor, they’re slightly sweet with the rich flavor of parmesan cheese running through every tender bite.

roasted squash

You start out by roasting your squash, roasting the squash adds to the depth of flavor, when tender and soft cool it down and then scoop out the pulp.

Next you’ll toss it into a food processor until it becomes nice and smooth without any lumps.

forming gnocchi

What I’ve learned over the years is that after processing the squash you’ll see that the squash holds onto some moisture, so a good thing to do is to toss the pureed squash into a sauce pan and cook it down until you see the moisture disappear, maybe five or ten minutes. When you cook some of the moisture out you won’t have to keep adding flour, which in turn could make them too heavy and doughy.

Then you’ll want to make sure to cool the mixture down completely before you start mixing in the flour and other ingredients.

NOTE: I always test my gnocchi before I form all of them. I boil a few just to see if they stay together, this will ensure you that your mixture is sturdy enough and they won’t fall apart and become mushy in the water. Sometimes you might have to add a little more flour. This is a very important step!

 

making gnocchi

No doubt making gnocchi is a labor of love but I can tell you it’s worth every bit of the time it takes, and remember you can make them ahead at your convenience.

butternut squash gnocchi

There is no ricotta or potato added to these gnocchi, it is straight up butternut squash that’s permeating  throughout these tender bundles.

boiled gnocchi

Gnocchi take very little time to cook, always place them into salted boiling water, as soon as they float up to the top they’re basically done. Never ever pour them into a big strainer, you need to hand scoop them out like shown in thee picture above. Gnocchi are very delicate.

pan of gnocchi

A quick toss into toasty brown butter flavored with frizzled sage, if you want you can add a touch of pasta water to loosen the sauce up a bit.

Brown butter sauce is the perfect compliment to these delicious gnocchi!

Thanksgiving plate

My Thanksgiving plate from years past where’s there’s always room for the butternut squash gnocchi, and I should say that the leftovers are just as good the next day!

Butternut Squash Gnocchi with Parmesan, Sage and Brown Butter
 
Butternut squash with hints of parmesan in every tender bite!
Author:
Ingredients
  • FOR THE GNOCCHI
  • 1 large butternut squash, around 3 lbs. roasted then pureed to yield 2 cups
  • 1 heaping ½ cup of grated Parmigiano Reggiano plus extra for garnish
  • 1 large egg, whisked
  • 1 teaspoon, salt
  • pinch of black pepper
  • 2 plus cups of all purpose, unbleached flour
  • FOR THE BROWN BUTTER SAUCE
  • 1 stick of unsalted butter
  • a handful of fresh sage leaves
Instructions
  1. Carefully cut the squash in half lengthwise, scoop out the seeds, drizzle each half with olive oil, salt and pepper and place onto a parchment lined baking sheet, cut side down, at 375 until tender and the tip of a knife goes through easily 40 minutes or so.
  2. Scoop the flesh of the squash out and place it into a food processor, puree until completely smooth with no lumps.
  3. Place pureed squash into a sauce pan on medium heat, stirring often to evaporate any moisture that might be showing up in the mixture.
  4. Next cool down that mixture completely, so place the pan into the fridge until completely cooled .
  5. Now you’re ready to start forming the gnocchi.
  6. In a bowl add the pureed squash with parmesan cheese, salt, pepper and egg.. Then add the flour little by little into the mixture and work together by hand. It will be very sticky, you might need to add more flour, or even less, just judge by the feel of the dough, you have to be able to roll it.
  7. Once smooth, flour the work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½ inch wide. Cut the strip into ½ inch pieces.
  8. Using a gnocchi board, a fork, the back of a grater or just as is, to create ridges. Place each piece on floured wax paper and repeat with the rest of the dough.
  9. At this point you can freeze them in single layer until solid frozen then place the gnocchi into zip lock bags until ready to use.
  10. When ready to eat, have a large pot of salted water going, when boiling add the frozen gnocchi, (don't let the water boil so so hard, lower it a bit) when they float up to the top, they’re pretty much done, but you can test one to make sure. Always take them out of the water with a hand strainer like a Chinese spider, never pour them into a big strainer, gnocchi are delicate.
  11. You don't ever want your gnocchi to blow up and over cook, they should have a little bite to them.
  12. While the gnocchi is in the water cooking make your brown butter sauce by melting the butter over medium heat, when it starts to to smell nutty and turn golden brown toss in your sage leaves and let them fizzle.
  13. Take your gnocchi from the water with a hand strainer, gently and place them into the brown butter sauce, tossing till covered, If you want to loosen the sauce up a bit, add a little pasta water, then add more parmigiano.
  14. They're ready to eat now!

 

Print Friendly, PDF & Email

Sharing is caring!

Signature
 
Italian Sauces My Way E-Book

Comments

  1. Beautiful! I could just eat the gnocchi and that gorgeous artichoke! And I’d be really happy.

  2. Your Thanksgiving plate certainly does look full of goodness. Your gnocchi must be one of the stars of the day.

Please leave a comment

*

Rate this recipe:  

shares