Description
This homemade Butternut Squash Gnocchi recipe features tender, pillowy gnocchi made from roasted butternut squash blended with flour and egg, served with a rich sage brown butter sauce and finished with grated amaretti cookies and Parmigiano Reggiano cheese for a delightful blend of savory and sweet flavors.
Ingredients
Scale
Gnocchi
- 1 large butternut squash (about 2 cups cooked and drained puree)
- 1 1/2 cups all-purpose flour (plus more if needed and for dusting)
- 1 teaspoon kosher salt
- 1 large egg (beaten)
For Dusting
- 3 tablespoons semolina flour (can substitute with regular all-purpose flour)
Sauce & Garnish
- 1 stick unsalted butter
- 3 tablespoons chopped fresh sage
- 2 ounces cooking water (reserved from boiling gnocchi)
- Salt and pepper (to taste)
- 1/2 cup amaretti cookies (grated)
- 1/2 cup Parmigiano Reggiano (grated)
Instructions
- Prepare the Butternut Squash: Roast or boil the butternut squash until very tender, then mash or puree it thoroughly. Ensure the puree is well-drained to avoid excess moisture which can prevent the gnocchi dough from coming together properly.
- Make the Dough: In a large bowl, combine the butternut squash puree with beaten egg and kosher salt. Gradually mix in the all-purpose flour until a soft dough forms. Be careful not to overwork the dough to keep the gnocchi light and tender. Add more flour if the dough is too sticky.
- Shape the Gnocchi: Lightly dust your working surface with semolina or all-purpose flour. Roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optionally, use a fork or a gnocchi board to create ridges on each piece, which help hold the sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, then let them cook for an additional 30 seconds. Use a slotted spoon to remove the gnocchi, reserving 2 ounces of the cooking water.
- Prepare the Sage Brown Butter Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the chopped sage and cook until the butter turns golden brown and releases a nutty aroma. Stir in the reserved cooking water to loosen the sauce slightly. Season with salt and pepper to taste.
- Toss Gnocchi with Sauce: Add the cooked gnocchi to the skillet with the sage brown butter sauce. Toss gently to coat each piece evenly and heat through.
- Serve and Garnish: Plate the gnocchi and sprinkle generously with grated amaretti cookies and Parmigiano Reggiano cheese for a delightful sweet-savory contrast that complements the dish beautifully.
Notes
- Ensure the butternut squash puree is well-drained to prevent soggy dough.
- Do not overwork the gnocchi dough to maintain light, fluffy texture.
- Using semolina flour for dusting helps prevent sticking and adds slight texture.
- The amaretti cookies add a unique sweet crunch that enhances the sage brown butter sauce.
- Reserve some cooking water to adjust the sauce consistency if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 18.2 g
- Sodium: 838 mg
- Fat: 25.6 g
- Saturated Fat: 15.2 g
- Unsaturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 59.6 g
- Fiber: 3.3 g
- Protein: 8.5 g
- Cholesterol: 103 mg
