Butternut Dumplings with Brown Butter and Sage

Name: Butternut Dumplings with Brown Butter and Sage
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums baking (russet) potatoes, pierced; 1 egg; 1 liters all-purpose flour, plus additional, for dusting; 6 Tbsps kosher salt; 1 pinch nutmeg; 8 servings Oil; 118 milliliters grated Parmesan; 1 bunch sage, leaves chiffonade; 8 Tbsps unsalted butter

Butternut Dumplings with Brown Butter and Sage might be just the side dish you are searching for. One portion of this dish contains approximately 15g of protein, 29g of fat, and a total of 664 calories. This recipe serves 8. If you have flour, sage, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.

Ingredients you will need

Potato

Squash

Equipment you will use

Oven

Frying Pan

Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher.

Ingredients you will need

Potato

Squash

Equipment you will use

Bowl

Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough.

Ingredients you will need

Nutmeg

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Blender

Add flour by the spoonful if it's still too moist.

Ingredients you will need

All Purpose Flour

Turn out onto a floured board and divide into 8 portions.

Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.

Ingredients you will need

Roll

Equipment you will use

Frying Pan

In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.

Ingredients you will need

Water

Ice

Equipment you will use

Slotted Spoon

Pot

Drain off the water and toss in a little oil. Store loosely in containers until ready to use.

Ingredients you will need

Water

Cooking Oil

To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

Ingredients you will need

Sage