Toasted Butternut Squash Gnocchi with Sage Butter
The Flavors of FALL....
As the Fall sets in, it is finally time for all the cozy and warm dishes. This is my FAVORITE time of the year because I adore all of the fall flavors…. squash, pumpkins, sage, and apples GALORE.
One of the first dishes I have always loved to make is these Butternut Squash Gnocchi in Sage Butter. Usually, when I make gnocchi, I keep them soft in the sauce, but this time, I went ahead and toasted them in the pan after boiling, and I LOVED how it came out. The exterior gets nice and crispy while the center remains soft, adding a really nice texture.
If you’ve made gnocchi before, you know this dish is a labor of love and requires patience to be done correctly. I begin by roasting a whole squash, a step you can skip and swap for canned pumpkin, though it still absolutely needs to be drained and squeezed to remove excess moisture. Squash is a high-moisture vegetable, so squeezing out the moisture will help you achieve a light and fluffy gnocchi.
From there, you form the dough and begin rolling and cutting the gnocchi by hand. Personally, I love keeping them as little pillows, but if you have a gnocchi board, feel free to run the gnocchi “pillows” to add in grooves.
Butternut Squash Gnocchi with Sage Butter
Ingredients:
1 butternut squash, halved (1 cup butternut squash puree… can sub for pumpkin puree)
1/2 tbsp olive oil
1 whole egg
1 egg yolk
1/2 tsp grated nutmeg
3/4 cup freshly grated Parmigiano cheese, plus more for garnish
salt and fresh black pepper, to taste
1-1.5 cups AP flour, plus more for rolling
1/4 cup semolina flour for dusting
5 tbsp butter
1/4 cup fresh sage leaves
Steps:
Cook the Squash and DRAIN
Preheat the oven to 400 F. Cut the squash in half lengthwise, scoop out, and discard the seeds (or save to rinse and bake for a snack). Drizzle oil on the cut side, season with salt and pepper, and then place the halves cut side down on a parchment-lined sheet tray. Bake for about 45 minutes or until easily pierced with a knife.
Allow the squash to cool slightly, about 5-10 minutes. Scoop out the flesh and pass it through a ricer or food mill onto a paper towel-lined sieve.
Lay out cheesecloth or a clean dish towel, then add the smooth squash to the center. Bring the ends together and squeeze out as much liquid as possible.
(You will be surprised by HOW much comes out at this stage. This is very important to ensure you get fluffy gnocchi because less moisture = less flour and thus lighter gnocchi.)
Make the Gnocchi
In a large bowl, combine the drained squash, egg and egg yolk, nutmeg, Parmigiano, salt, and pepper. Stir well with a wooden spoon to combine.
Add the flour, 1/4 cup at a time, until it begins to form a dough. (I use a flour range here as each squash and cooking environment are slightly different each time.)
Turn the dough out at a floured surface and kneed gently and briefly until smooth. Divide the dough into 5 equal pieces. Work on one piece at a time, and keep the rest under plastic.
On a floured surface, gently roll out each piece into a long, thin log about 1/2 inch thick. Use your fingers to do most of the work, applying pressure from the center of the log and working your way out to the end. Flour the edge of a bench scrapper or knife, and cut the gnocchi into 3/4-inch pieces.
Dust semolina flour onto a sheet tray, and add the cut gnocchi as you finish. Repeat the rolling and cutting process with the remaining pieces.
Place the tray of completed gnocchi in a cool place or the fridge for 15-20 minutes as you boil a large pot of water.
Cook the Gnocchi & Make the Sauce
Bring a large pot of salted water to a boil. Working in 4 batches, drop the gnocchi into the pot and let them cook for 3-5 minutes until they float to the surface or become springy to the touch.
Using a slotted spoon, transfer gnocchi to a large plate.
Bring a medium-size skillet over medium heat. Add the butter and cook until it is lightly golden, about 3-4 minutes. Add the sage and cook for 2 minutes or until crisp. Remove to a paper towel-lined plate or rack.
Add the gnocchi to the pan and raise the heat to high. Cook for 1-2 minutes per side, allowing the outside to get toasty and golden brown.
Transfer the gnocchi to a plate and top with the spooned brown butter, freshly grated Parmigiano cheese, and fried sage.
ENJOY!!!!
Here is a PDF printout version for you:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️