· recipe ·
Butternut Squash Gnocchi with Sage Butter
Butternut squash brings sweetness and a warm orange color. Its moisture varies, so texture is a better guide than a fixed cooking time.
Time and servings
- Prep
- 35 min
- Cook
- 100 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 490
- Protein
- 14 g
- Fat
- 20 g
- Carbs
- 66 g
Roast the butternut
Halve and seed the squash. Roast it cut-side down at 425°F220°C until completely tender, then scoop out the flesh. Spread the hot flesh on a tray so steam escapes.
Dry and mash the squash
Cook the squash flesh in a wide skillet over medium-low heat, stirring, until it is dense enough to hold a furrow. Cool for 10 minutes, then mash it smooth.
Mix the butternut dough
Fold the egg yolk and 1/2 tsp3 g of the salt into the dense squash, then fold in the flour just until a soft orange dough forms. Avoid prolonged kneading.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the sage and cheese
Pat the sage dry and finely grate the Parmesan so both are ready before the gnocchi enter the water.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the sage butter
While the water heats, melt the butter over medium heat, add the sage, and cook until the leaves are crisp and the milk solids begin to turn golden. Remove from direct heat and add the black pepper.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and finish
Turn the hot gnocchi gently through the sage butter, divide among plates, and finish with Parmesan and the crisp sage leaves.
