Butternut Squash Gnocchi with Parmesan, Sage and Brown Butter
Author: 
 
Butternut squash with hints of parmesan in every tender bite!
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!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/11/butternut-squash-gnocchi-with-sage-and-brown-butter.html