Try this Butternut Squash Gnocchi recipe, or contribute your own.
Suggest a better descriptionSource: https://www.liveeatlearn.com/sweet-potato-pumpkin-
Preheat oven to 400f and set rack to middle level.
1 - Cut squash in half, remove seeds, and roast cut side down on parchment paper for 40 minutes or until fork-tender.
2 - 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.
3 - 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.
4 - 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.
5- 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.
6- 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 294 | ||
Calories from Fat: 167 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.6mg | 25 % | |
Sodium 766.1mg | 26 % | |
Potassium 90.2mg | 2 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 23.2g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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