BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER HERB SAUCE

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Old Bay Corn
FEEDS HOW MANY?
4
TIME COMMITMENT?
2 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight, Weekend
STAIRMETER?
Squash is heavy but this is a simple recipe
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
I made this last night for Desa! This was my first time making gnocchi and she told me some horror stories involving Jacques Pepin and oatmeal-like sweet potato gnocchi, so I was very nervous for what this would turn out to be. Thankfully, they turned out well. It’s actually pretty easy and the gnocchi can be prepared ahead of time and frozen.

INGREDIENTS
For the gnocchi:
Butternut squash (1 3-4 lb squash, peeled, seeded, cut into 3 inch chunks)
Olive oil
Flour (~2 cups for gnocchi, more for surfaces)
Egg (1, whisked)

For the sauce:
Butter (1/2 stick)
Olive oil (3 tablespoons)
Garlic (3-4 cloves, smashed)
Herb of choice (sage is ideal, I used rosemary, 2 tablespoons minced)
Red pepper flakes (to taste)

DIRECTIONS

  1. Preheat oven to 375. Toss squash with olive oil and roast for 1 hour until soft.
  2. Take out squash and allow to cool for a few minutes. Blend squash in food processor until completely mashed.
  3. Add squash to bowl with whisked egg. Add 1 cup of flower to mix and knead. Add flour in 1/4-1/2 cup increments until dough doesn’t stick to the edge of the bowl.
  4. Divide dough into four balls. Take each ball and roll on lightly floured surface into 1-inch ropes. Cut gnocchi into 1 inch pieces. Lightly press gnocchi against tongs of fork if you want to. If not, that’s cool too. Gnocchi can be frozen at this stage–place gnocchi on baking sheet (not stacked) in freezer until frozen. After gnocchi are frozen, you can combine them in a freezer-friendly container.
  5. Bring a pot of boiling water and cook until gnocchi float. Cook in batches.
  6. Meanwhile, add butter and olive oil to skillet. Cook on medium heat. Butter will start to foam. Stir and wait for delicious brown bits to start rising.
  7. When butter is browned, add garlic, herb of choice, and red pepper flakes to skillet. Cook for 2 mins. Spoon over gnocchi.

BOTTOM LINE: Making gnocchi is a fun project, and the simple sauce compliments the squash well. 

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