Fall Squash Week: Butternut Squash Gnocchi with Sage Butternut Squash Brown Butter Sauce

C – Making gnocchi is kind of an art.

You really need a special touch to make this masterpiece. You don’t want these potato butternut squash pillows to crumble in your mouth.

But, you don’t want them to be gummy either. It takes practice and patience.

I haven’t dared making these myself. The last three times we’ve made this, Luke has done all the work. He makes it look easy.

For me it looks a bit stressful. I guess I am going to have to do it one time.

Well … maybe not this time. I guess watching Luke again will help a lot. I am sure he’s done it 20,561 times. His hands naturally know how much flour, egg and potatoes needs to be in it.

It can’t have too much flour or it will taste like flour. You need it to taste like potatoes more than flour.

It shouldn’t have too much butternut squash because it might be too wet and will crumble when cooking it.

This time I had to ask the important questions. How long do I knead the dough before it’s just right? About a minute and a half. Just until it comes together and is smooth.

Don’t overwork it. A gentle touch is all you need.

Roll it out into a ½ inch thick snake. Pinch with one hand and cut with the other.

Gently move them. Don’t touch them too often. Luke uses the back of a knife to move them on to a lightly floured baking pan to rest until the water is ready.

Place in them all in the boiling pot of water quickly. Work in batches. Don’t stir the pot. Just wait until the gnocchi float. Let boil for about a minute.

Remove them and place them on an oiled pan. Drizzle more oil on top so they don’t dry out.

Taste test … good. Light and pillowy. They don’t taste much like butternut squash, but they are orange.

The sauce really makes the dish dreamy. Lovely creamy, sage and butternut flavored sauce with a beautiful toasted butter finish. Combined with the pillows, just plain delightful.

Fall Squash Week: Butternut Squash Gnocchi with Sage Butternut Squash Brown Butter Sauce

Recipe type: Mains

Author: Christina

Prep time: 25 hours

Cook time: 5 mins

Total time: 25 hours 5 mins

Serves: 6

Ingredients

Butternut Squash Gnocchi

• 1 butternut squash
• 2 cups all-purpose flour
• 2 eggs
• 2 potatoes
• Salt and pepper to taste

Sage Butternut Squash Brown Butter Sauce

• 2 Tbsp butter
• 1 shallot, minced finely
• 5 fresh sage leaves, chiffonade
• 3½ Tbsp butternut squash puree
• 1 cup heavy cream

Finishing Gnocchi

• 1 cup gnocchi, cooked
• ¾ cup Sage Butternut Squash Brown Butter Sauce
• ¼ cup Parmesan cheese
• Salt and pepper to taste

Instructions

Butternut Squash Gnocchi

1. Preheat oven to 400 degrees.
2. Cut the top of the butternut squash, split it lengthwise.
3. Bake for 40 to 50 minutes until fork tender.
4. Let cool. Remove seeds and discard. Scoop out the insides and place in food processor. Process until smooth. If it’s too difficult to process add some water and process until smooth. We added about ¾ cup water.
5. Place in a strainer overnight to remove the water. Do not press the butternut squash throw the strainer. Just trying to get the butternut squash to be as dry as possible. Place a heavy bowl on top to press more of the water out. Place in the refrigerator overnight until ready to use.
6. Boil potatoes until fork tender. If cooking potatoes in a microwave do not over cook or it will dry out.
7. Let potatoes cool, peel, and cut into pieces that will fit in a ricer.
8. Place potatoes through a ricer and place in large bowl.
9. Add two eggs.
10. Add a teaspoon of salt and ½ teaspoon of pepper.
11. Add ½ cup butternut squash.
12. Start with a cup of flour.
13. Gently mix until well incorporated.
14. Add ½ cup of flour if too wet.
15. Add ¼ cup butternut squash to make it more orange.
16. Add another ½ cup flour. Mix until incorporated.
17. Remove from bowl and place on top clean countertop.
18. Knead to get the flour incorporated. You want to make it feel like a firm pillow. You want to not have it too loose or too firm. Knead for about a minute. Form into a round ball.
19. Bring salted water to a boil.
20. Cut a quarter of the ball off. Roll into a ½ inch round snake.
21. Pinch and cut into 1 inch cuts.
22. Place in boiling water. Do not touch until all the gnocchi floats to the top for about 1 minute.
23. Remove and place on oiled pan. Drizzle more oil on top. Let cool.

Sage Butternut Squash Brown Butter Sauce

1. Place butter into a small saute pan. Cook until brown and toasted. Make sure you don’t burn. Add salt and set a side.
2. Place cream into another saute pan.
3. Add shallots.
4. Bring to a boil and boil it until thicken. (Do not season it until after its done.)
5. Add the puree once the cream has thickened.
6. Whisk until smooth. Salt to taste.

Finishing Gnocchi

1. Place gnocchi in another saute pan with some oil. Toast until golden brown.
2. Add the toasted gnocchi to sauce and toss.
3. Place on to serving plate.
4. Drizzle brown butter.
5. Sprinkle Parmesan over top.
6. Serve.
7. Enjoy!

3.1.08

Luke had to warn us to eat only a few. They can get you really full … really fast.

Thanks Luke for showing us how to make gnocchi again. I think I might be ready to try this on my own.