Gnocchi with Mushrooms and Butternut Squash

Name: Gnocchi with Mushrooms and Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 1 kilograms butternut squash (one with a long neck); 4 servings Canola oil; 2 Tbsps minced chives; 4 servings Extra virgin olive oil; 2 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 lemon; 1 Tbsp chopped Italian parsley; 12 smalls sage leaves; 3 Tbsps minced shallots; 340 grams shiitake mushrooms, cleaned; 1 Tbsp minced thyme; 57 grams tablespoons unsalted butter

Gnocchi with Mushrooms and Butternut Squash might be just the Mediterranean recipe you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 519 calories, 5g of protein, and 40g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a pretty expensive side dish. A mixture of parsley, thyme, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup.

Ingredients you will need

Butternut Squash

Soup

Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices.

Ingredients you will need

Vegetable

Orange

Squash

Equipment you will use

Peeler

Knife

Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.

Ingredients you will need

Squash

Seeds

Line a baking sheet with paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly.

Ingredients you will need

Cooking Oil

Butter

Squash

Equipment you will use

Frying Pan

Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece.

Ingredients you will need

Salt And Pepper

Sage

Squash

Drain the squash on one end of the paper towel–lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.

Ingredients you will need

Sage

Squash

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Trim away the tough stems and cut the caps into 1/4-inch-thick slices.

Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid.

Ingredients you will need

Cooking Oil

Mushrooms

Salt

Equipment you will use

Frying Pan

Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total.

Ingredients you will need

Mushrooms

Shallot

Butter

Pepper

Thyme

Drain the mushrooms on the paper towel–lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.

Ingredients you will need

Mushrooms

Olive Oil

Gnocchi

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Heat the oil over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.

Ingredients you will need

Salt And Pepper

Gnocchi

Butter

Shake

Equipment you will use

Frying Pan

Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat.

Ingredients you will need

Vegetable

Mushrooms

Gnocchi

Chives

Squash

Equipment you will use

Frying Pan

Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back—the butter will spatter—add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates.

Ingredients you will need

Gnocchi

Parsley