Butternut Squash Gnocchi with Sage Brown Butter

Butternut Squash Gnocchi with Sage Brown Butter
The recipe Butternut Squash Gnocchi with Sage Brown Butter could satisfy your Mediterranean craving in approximately 4 hours. One portion of this dish contains around 22g of protein, 30g of fat, and a total of 550 calories. For $1.48 per serving, you get a main course that serves 6. Head to the store and pick up all purpose flour, russet potato, butternut squash, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Preheat oven to 400°F.
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OvenOven
2
Cut squashlengthwise in half; discard seeds.
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SeedsSeeds
3
Placesquash halves, cut side up, on baking sheetand brush with oil. Roast until squash isvery tender when pierced with skewerand browned in spots, about 1 1/2 hours.Cool slightly. Scoop flesh from squash intoprocessor; puree until smooth.
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SquashSquash
Cooking OilCooking Oil
4
Transferto medium saucepan; stir constantly overmedium heat until juices evaporate andpuree thickens, about 5 minutes. Cool.Measure 1 cup (packed) squash puree(reserve remaining squash for another use).
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SquashSquash
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Sauce PanSauce Pan
5
Meanwhile, cook potato in mediumsaucepan of boiling salted water until verytender, about 20 minutes.
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PotatoPotato
WaterWater
6
Drain. Whilepotato is warm, press through potato ricerinto medium bowl; cool completely. Measure2 cups (loosely packed) riced potato (reserveremaining potato for another use).
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PotatoPotato
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BowlBowl
7
Mix squash, potato, 1/2 cup Parmesan,egg, nutmeg, and salt in large bowl.Gradually add 1 3/4 cups flour, kneadinggently into mixture in bowl until dough holdstogether and is almost smooth. If dough isvery sticky, add more flour by tablespoonfuls.Turn dough out onto floured surface; kneadgently but briefly just until smooth. Dividedough into 8 equal pieces.
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ParmesanParmesan
NutmegNutmeg
PotatoPotato
SquashSquash
DoughDough
All Purpose FlourAll Purpose Flour
SaltSalt
EggEgg
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BowlBowl
8
Line 2 large rimmed baking sheets withparchment.
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Baking SheetBaking Sheet
9
Sprinkle parchment lightly withflour. Working with 1 dough piece at a time,roll dough out on floured surface to about1/2-inch-thick rope.
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DoughDough
RollRoll
10
Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time,roll gnocchi along back of fork tines dippedin flour, making ridges on 1 side.
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GnocchiGnocchi
All Purpose FlourAll Purpose Flour
RollRoll
11
Transfergnocchi to baking sheets. Repeat withremaining dough. Cover loosely with plasticwrap and chill at least 1 hour. DO AHEAD: Canbe made 6 hours ahead. Keep chilled.
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DoughDough
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Baking SheetBaking Sheet
12
Working in 2 batches, cook gnocchi inlarge pot of boiling salted water until verytender, 15 to 17 minutes (gnocchi will floatto surface but may come to surface beforebeing fully cooked). Using slotted spoon,transfer gnocchi to same parchment-linedbaking sheets. Cool. DO AHEAD:Can be made8 hours ahead. Cover loosely and chill.
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GnocchiGnocchi
WaterWater
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Slotted SpoonSlotted Spoon
PotPot
13
Cook butter in heavy large skillet overmedium heat just until golden, stirringoften, 3 to 4 minutes.
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ButterButter
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Frying PanFrying Pan
14
Add sage; stir 1minute.
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SageSage
15
Add gnocchi; cook until heatedthrough and coated with butter, 5 to 7minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
GnocchiGnocchi
ButterButter
16
Transfer to bowl.
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BowlBowl
17
Sprinkle with 1/4 cup
18
Parmesan.
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ParmesanParmesan
19
Serve with additional Parmesan.
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ParmesanParmesan
1
With the dumplings, pour the
2
Bastianich 2008 Vespa Bianco (Italy, $38), a white wine with wildflower and citrus notes.
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White WineWhite Wine
DifficultyExpert
Ready In4 hrs
Servings6
Health Score19
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