Butternut Squash Gnocchi
Rustic butternut squash gnocchi, and I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi, is a must try for gnocchi lovers.
Now you could do plain old potato gnocchi, which you know, is fine, but why not do butternut squash gnocchi? I mean it is in season, has great nutrition, and I seem to have an obsession with it! No, really I’m being serious I am obsessed with it. I have stocked up on so much squash (including Acorn and Spaghetti) that my family thinks I am crazy!
Well, you now what, they are right I am totally crazy, but I promise in a good, somewhat normal way…..I think.
It does take a little time to roast the squash, about an hour, but hey you could do a lot with and hour! Read or maybe catch up on your favorite show, or you could do what I did…..clean. Ya, I am crazy.
Once the squash is out of the oven, let it cool for few minutes. Unless you’re impatient like me and have leather hands. My brothers think it’s amazing the amount of heat my hands seem to be able to withstand. I guess that’s what hours working with hot pots and pans everyday will do to you!
Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight.
I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish.
Seriously, you’re going to want to make extra to freeze and use on a busy weeknight! Just come home, boil, and toss with butter and parmesan. You’ll have a delicious meal in minutes! Just like cooking frozen ravioli, only no thawing necessary.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Butternut Squash Gnocchi
Course: Main Course
A gnocchi dish full of flavour
- For the gnocchi:
- 3 lb butternut squash*
- 1 Tablespoon extra virgin olive oil
- salt & pepper
- 1/2 teaspoon salt
- 2 egg whisked
- 4 cups flour plus more for rolling
- 1/2 cup Parmesan Cheese plus more for sprinkling
- 4 Tablespoons butter
- 1 clove garlic minced
- 1 teaspoon Crushed Red Pepper Flakes
- 7-8 leaves fresh sage chopped
- salt & pepper
Preheat oven to 400 degrees.
Slice the top off squash, then cut in half lengthwise and remove seeds with a spoon.
Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
When squash is cool enough to handle, scoop the flesh from the peel and place in a food processor. Process until very smooth (or whip with a mixer).
Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
Serve with a dusting parmesan cheese is desired.
*One 3 pound squash should produce about 4 cups of puree. *My dough was very sticky, but this is good. Try to add as little flour as you can. *Adding the extra cheese in place of some flour is completely optional, but it does add nice flavor and remember, the less flour you use the better, lighter more pillowy you gnocchi will be. To Freeze Gnocchi: Place the pan of gnocchi covered in the freezer for a few hours. Transfer to a freezer bag. Do not thaw, just boil frozen until the gnocchi floats.
Fall comfort foods, yum!