Taste the Air-Chilled Difference®

Butternut Squash Gnocchi With Sage Brown Butter

by , Chef, Seattle, Washington

Butternut Squash Gnocchi With Sage Brown Butter

Serves 8

  • 1 butternut squash
  • 2 cups all-purpose flour, plus extra for dusting
  • ¼ cup ricotta cheese
  • 1 egg
  • Ground nutmeg
  • 20 large sage leaves
  • 1 cup butter
  • Pinch kosher salt
  • Pinch ground black pepper
  • Grated Parmesan for serving

Preheat the oven to 390°F. Bake the butternut squash on a baking sheet about 1 hour until tender. Scoop out the flesh (omitting the seeds) and mash until smooth. In a bowl, combine the squash (should be about 1½ cups), ricotta, a pinch of salt, white pepper, nutmeg, and flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work until a smooth dough has formed. (Be careful not to overwork it, though.)

Cut the dough in half and shape each piece into a long cigar, about ½-inch thick. Using the back of a floured table knife, cut each length into 2-inch pieces to make the gnocchi. Gently make a dent in each one, which will allow the gnocchi to hold more sauce.

Add the gnocchi to a large pot of boiling water, tilting it from side to side briefly to prevent them sticking together. Simmer for 1½ to 2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1 to 2 minutes.

Heat a frying pan over medium-high heat. Add butter and let it melt, cooking until it browns and has a nutty flavor. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1 to 2 minutes on each side until colored. Add the sage, and toss. Serve with grated parmesan.

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