Butternut squash gnocchi with sage
 
Prep time
Cook time
Total time
 
Add a new Fall favorite to your list with these butternut squash gnocchi made with roasted butternut squash and simply dressed with butter and sage.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 large or 2 medium Russet potatoes (about 12-oz. total), peeled and cut into 2-inch chunks
  • 1 cup pureed, roasted butternut squash
  • ½ cup finely grated Parmesan cheese
  • 1 large egg
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • 2¼ cups flour, or more if needed
  • 8 Tbsp. (1 stick) butter, divided
  • 1 tablespoon chopped fresh sage
  • 10-12 whole sage leaves
Instructions
  1. In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer until tender, about 15 minutes. Drain well. While the potatoes are still warm, put through a potato ricer. Allow to cool.
  2. In a medium bowl, combine the squash, riced potatoes, Parmesan, egg, nutmeg and salt. Mix well.
  3. Gradually add the flour to form a dough. If it's too sticky, add a little more flour. This will depend on the moisture in your squash.
  4. Knead the dough for a few minutes on a floured surface then cut it into 8 pieces. Line a baking sheet with parchment and sprinkle it with a little flour.
  5. Roll each piece of dough into a long cylinder that's about ½-inch thick. Cut into 1-inch pieces. If desired, roll the back of a fork over each gnocchi to create ridges. Transfer to the baking sheet. Refrigerate 1 hour.
  6. At this point you can freeze some if you want. Place the raw gnocchi on a baking sheet in the freezer. Once solid, transfer them to a plastic bag for storage.
  7. Bring a large pot of salted water to a boil. Add desired amount of gnocchi and cook for 12-15 minutes. Transfer to a piece of parchment to drain and cool.
  8. Just before serving, heat 6 tablespoons of the butter in a nonstick pan over medium heat. When hot, add the chopped sage. Add the gnocchi and saute until gnocchi are golden and a little crisp.
  9. Meanwhile, in a small saute pan, heat remaining 2 tablespoons of butter. When it's hot, add the whole sage leaves in a single layer. Cook for a few seconds until crisp. Remove leaves and drain on a paper towel.
  10. To serve, divide the gnocchi among serving plates. Drizzle with the butter and chopped sage from the pan and top each with a few whole sage leaves. Top with additional Parmesan if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/butternut-squash-gnocchi-with-sage/