Butternut Squash Gnocchi
Step-by-step instructions to make tender butternut squash gnocchi, and how to prepare a sage brown butter sauce with crumbled amaretti cookies to serve with them.
Servings: 4
Ingredients
- 1 large butternut squash need 2 cups worth of cooked and drained puree
- 1 1/2 cups all-purpose flour plus more if needed and for dusting
- 1 teaspoon kosher salt
- 1 large egg beaten
- 3 tablespoons semolina flour for dusting, can also use regular all-purpose flour
Sauce
- 1 stick unsalted butter
- 3 tablespoons sage chopped
- 2 ounces cooking water
- salt and pepper to taste
- 1/2 cup amaretti cookies grated
- 1/2 cup Parmigiano Reggiano grated
Instructions
How to make butternut squash gnocchi
- Preheat oven to 400f and set rack to middle level. Cut squash in half, remove seeds, and roast cut side down on parchment paper for 40 minutes or until fork-tender.
- Once able to handle squash, remove the pulp and discard skin. Run the pulp through a ricer or pulse in a food processor. Place the butternut squash in a clean kitchen towel and squeeze the water out of it.
- Use 2 cups of the puree and reserve the rest for another use. Spread flour on a work surface, then place the puree on top. Sprinkle the salt and flour on top and drizzle the egg. Form a rough mass with a bench knife or hands. Knead for 20-30 seconds to just form the mass. If too wet add a bit more flour.
- Place the butternut squash gnocchi dough to the side and clean work surface well. Sprinkle more flour onto the work surface then grab 1/5 of the dough (about the size of a lemon) and roll into a 3/4" rope.
- Cut the rope into 1" long pieces with a sharp knife. Place the cut pieces onto a baking sheet lined with parchment paper and sprinkled with semolina flour (the semolina will prevent sticking). Do not let the cut pieces touch each other.
- Repeat for the remaining dough and place filled baking sheets in the freezer for 2 hours and then into freezer bags or cook the butternut squash gnocchi right away.
How to make the sauce
- Bring a large pot of salted water to boil.
- Before dropping in the gnocchi, make the sauce by heating butter on medium heat until just foaming.
- Cook gnocchi in salted boiling water. Add 3 ounces of the cooking water to the butter and sage, cook for 30 seconds, then turn off the heat.
- Once the gnocchi float to the top, remove with a slotted spoon and place into the hot butter and sage. Cook gnocchi in small batches (they only take 2-3 minutes) and place in the pan.
- Season with salt and pepper to taste. Plate butternut squash gnocchi and top with Parmigiano Reggiano cheese and the crumbled or grated amaretti cookie. Enjoy!
Notes
- The recipe makes roughly 1 1/2 pounds of butternut squash gnocchi.
- Makes 4 large or 6 small servings.
- Squeezing out excess moisture from the butternut squash is a crucial step. Without doing this, too much extra flour will be required.
- The exact amount of flour will vary due to humidity and moisture levels. Use just enough to form a cohesive workable dough.
- Use as much extra bench flour as needed to roll out and dust the gnocchi.
- Formed butternut squash gnocchi should be cooked immediately. Alternatively, they can be frozen, however, if freezing, be sure to keep them separate during the first 2 hours of freezing so they do not stick to one another. After the 2 hours, they can be placed in freezer bags and stored for up to 3 months.
- Grooves can be made with a rigagnocchi, fork, or finger, but leaving them as is works great too.
Nutrition
Calories: 506kcal | Carbohydrates: 59.6g | Protein: 8.5g | Fat: 25.6g | Saturated Fat: 15.2g | Cholesterol: 103mg | Sodium: 838mg | Potassium: 72mg | Fiber: 3.3g | Sugar: 18.2g | Calcium: 50mg | Iron: 3mg