Gnocch-idding, It’s Delicious!
I have to admit that I always thought making gnocchi from scratch would be difficult and very time consuming. As it turns out, neither is true. Making this Butternut Squash Gnocchi is is a labor of love, but it’s fun and surprisingly faster than I thought. With the 🍁 weather starting to change, this is a great dish to make with friends while sipping a favorite 🍷 wine. Add a little 🎶🎵music and you’re going to have a over the top delish dinner for the price of fun afternoon.
Butternut Up!
Making gnocchi with butternut squash is the perfect combination. Squash loves to be paired with butter and sage. Adding the roasted butternut squash directly to the gnocchi dough gives the dough its foundation of flavor and lightens it up a bit too.
In Italy, gnocchi is pronounced, “NY-OKEY”. The shape is referenced as little knots, but they are referred to as little pillows.
Another Garden Yada-Yada-Yada
Well, I can’t help myself! My garden really loved my butternut squash plants this year. They’ve been growing all season with new ones on the way, still. I guess butternut squash is going to be July’s zucchini for the next few months anyway. I plan on using it in a ton of different recipes coming up soon.
When life gives you butternut squash, make soup, pasta, gnocchi, souffle, pie, gratines, custards, cakes and cookies too!
Before We Start, Here’s A Couple Of Helpful Gnocchi Tips! 👩🏻🍳
- Make sure you rice your potato while it’s still warm. A cold potato will react differently in the dough. If you don’t have a ricer, use a grater or a fine mesh sieve to lighten the potato for the dough.
- Do not over work the egg into the batter. Mix the egg lightly first, then add it to the dough and mix to combine.
- Add the flour to the dough, slowly incorporating it, about 1/4 cup at a time.
- If you are going to freeze them, do so when they are on the baking trays, flat or else they will all stick together. Freeze for about 1 hour or 2, then put into freezer bags. Do not defrost before cooking, just pop them frozen into the boiling water.
- Don’t overload the pot with gnocchi. If necessary, cook in several batches.
Roasting Your Butternut Squash 🍁🍂
You can make this with fresh or frozen squash, but if you want great flavor, make sure you roast your squash. This is best done with a fresh butternut squash. Choose a squash that feels heavier than it looks. Those are the best ones. You need one that’s at least 1 1/2 pounds. That’s actually a fairly small squash.
Cut the squash in half and remove the seeds. (Did you know that chickens love the seeds and “guts” you pull out of the center of any squash? It’s also said that there is a certain health benefit for the chickens digestive health.) Line a baking sheet with foil and lightly oil the foil.
Clean one large russet potato and poke with a fork. Set the potato on the lined baking sheet to cook alongside the squash.
Put the cut squash on the pan, cut side down. Roast at 400° for about 45 minutes. The squash should be browned on the top sides and tender when poked with a fork. Check the potato in the same way. Remove from squash from the oven and let cool completely.
While the potato is still warm, but can be handled, slice it in half and scoop out the insides. Processes through a potato ricer. If you don’t have a ricer, put the potato into a fine mesh colander and into a medium size bowl. Set aside until cool.
The Scoop On The Dough 👩🏻🍳
When the squash has cooled, scoop out the roasted flesh and measure 3 cups packed squash. Put the squash into a medium size mixing bowl. Add 2 cups of lightly packed riced, cooked potato, then add 1 egg, 1 1/2 teaspoons freshly grated nutmeg, 1 teaspoon kosher salt and mix well to combine. Slowly, add 1 3/4 cups flour. Knead into the bowl until combined, then remove the dough to a lightly floured work surface.
Knead the dough until it is smooth. If the dough is sticky, add flour a bit at a time, until it is soft and smooth. Separate the dough into about 10 even pieces. Starting with one pieces, cover the rest loosley in plastic. Roll the first piece into a long rope shape, about 1/2 inch thick.
Cut into 3/4 inch long pieces. Next, using the back side of a fork, gently roll the tines across one side of the gnocchi, making ridges.
Use the back of the fork to form the traditional gnocchi tine marks
Carefully place the gnocchi pieces onto a baking sheet, lined with parchment. Place the gnocchi so they are not touching. Cover the baking sheets with plastic loosely and refrigerate until you are ready to cook the gnocchi.
Make Ahead – Early In The Day Or Freeze For Another Day
You can make the gnocchi early in the day and refrigerate until ready to cook. Or, you can make the gnocchi then freeze it before cooking. Once you’ve finished rolling the gnocchi, place the lightly covered trays in the freezer for about 1 hour. Once they are solid, scoop them up and put them into a freezer bag. When you’re ready to cook them, do not defrost, just add the frozen gnocchi to the boiling water and proceed with the rest of the recipe.
Cooking the Butternut Squash Gnocchi with Brown Butter Sage and Parmesan Cheese 🍁🍂
Fill a large pot with water and 1 tablespoon kosher salt, let the water come to a boil. Add gnocchi and cook for 17-20 minutes. Generally, gnocchi is done once it starts to float.
In a large pan, melt 1 cube of unsalted butter over medium heat. Heat until golden brown, next add 2 tablespoons freshly chopped sage and cook another 2 minutes.
Using a slotted spoon, remove the gnocchi and add it to the sage brown butter sauce. Toss gently to coat.
Turn off the heat and top with 1/2 cup freshly grated Parmesan cheese.
Serve in bowls and top with a bit more freshly grated Parmesan cheese. Enjoy!
Butternut Squash Gnocchi with Brown Butter Sage and Parmesan Cheese
Notes
Make sure you rice your potato while it's still warm. A cold potato will react differently in the dough. If you don't have a ricer, use a grater or a fine mesh sieve to lighten the potato for the dough.
Do not over work the egg into the batter. Mix the egg lightly first, then add it to the dough and mix to combine.
Add the flour to the dough, slowly incorporating it, about 1/4 cup at a time.
If you are going to freeze them, do so when they are on the baking trays, flat or else they will all stick together. Freeze for about 1 hour or 2, then put into freezer bags. Do not defrost before cooking, just pop them frozen into the boiling water.
Don't overload the pot with gnocchi. If necessary, cook in several batches.
Ingredients
- 1 to 1 1/2 lb butternut squash, roasted (3 cups packed squash)
- olive oil
- 1 large russet potato (2 cups lightly packed, baked, riced potato)
- 1 cup grated Parmesan Cheese, divided
- 1 large egg, beaten
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt plus more for boiling pasta water
- 1 3/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 tablespoons chopped fresh sage
Instructions
- Preheat oven to 400 degrees.
- Cut the squash in half and remove the seeds and clean. Line a baking sheet with foil and lightly oil the foil.
- Clean one large russet potato and poke with a fork. Set the potato on the lined baking sheet to cook alongside the squash.
- Put the cut squash on the pan, cut side down. Roast at 400° for about 45 minutes. The squash should be browned on the top sides and tender when poked with a fork. Check the potato in the same way. Remove from squash from the oven and let cool completely.
- While the potato is still warm, but can be handled, slice it in half and scoop out the insides. Processes through a potato ricer. If you don't have a ricer, put the potato into a fine mesh colander and into a medium size bowl. Set aside until cool.
- When the squash has cooled, scoop out the roasted flesh and measure 3 cups packed squash. Put the squash into a medium size mixing bowl. Add 2 cups of lightly packed riced, cooked potato, then add 1 egg, 1 1/2 teaspoons freshly grated nutmeg, 1 teaspoon kosher salt and mix well to combine. Slowly, add 1 3/4 cups flour. Knead into the bowl until combined, then remove the dough to a lightly floured work surface.
- Knead the dough until it is smooth. If the dough is sticky, add flour a tablespoon at a time, until it is soft and smooth. Separate the dough into about 10 even pieces. Starting with one pieces, cover the rest loosley in plastic. Roll the first piece into a long rope shape, about 1/2 inch thick. Cut into 3/4 inch long pieces. Next, using the back side of a fork, gently roll the tines across one side of the gnocchi, making ridges. Carefully place the gnocchi pieces onto a baking sheet, lined with parchment. Place the gnocchi so they are not touching. Cover the baking sheets with plastic loosely and refrigerate until you are ready to cook the gnocchi.
Option - Make in advance
- You can make the gnocchi early in the day and refrigerate until ready to cook. Or, you can make the gnocchi then freeze it before cooking. Once you've finished rolling the gnocchi, place the lightly covered trays in the freezer for about 1 hour. Once they are solid, scoop them up and put them into a freezer bag. When you're ready to cook them, do not defrost, just add the frozen gnocchi to the boiling water and proceed with the rest of the recipe.
Cooking the Butternut Squash Gnocchi with Brown Butter Sage and Parmesan Cheese
- Fill a large pot with water and 1 tablespoon kosher salt, let the water come to a boil. Add gnocchi and cook for 17-20 minutes. Generally, gnocchi is done once it starts to float.
For the Brown Butter Sage Sauce
- In a large pan, melt 1 cube of unsalted butter over medium heat. Heat until golden brown, about 7 minutes. Next add 2 tablespoons freshly chopped sage and cook another 2 minutes. Using a slotted spoon, remove the gnocchi from the pot and add it to the sage brown butter sauce in the pan. Toss gently to coat. Turn off the heat and top with 1/2 cup freshly grated Parmesan cheese.
Serve in bowls and top with a bit more freshly grated Parmesan cheese.
Karen Harris https://www.bittersaltysoursweet.com
