Butternut Squash Gnocchi with Brown Butter and Sage
A dish of mildly sweet, bright yellow butternut squash dumplings served in a brown butter and sage sauce.
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Instructions
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Preheat the oven to 425 F. Halve a butternut squash lengthwise, deseed, brush with olive oil, and season with 1/4 teaspoon salt. Roast cut-side up for 45 minutes until tender, then cool and scoop out the flesh.
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Puree the squash until smooth, then transfer to a saucepan over medium heat and stir to reduce moisture until it resembles dense whipped cream.
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Cool 1 cup of squash puree. In a large bowl, combine the cooled puree with 1/4 teaspoon salt, ricotta, parmesan, egg, and nutmeg. Mix well.
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Gradually add flour, 1/2 cup at a time, mixing until a soft, pliable dough forms, adding more flour by the tablespoon if sticky. Lightly knead the dough for 2 to 4 minutes until smooth, then refrigerate for at least 1 hour.
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Divide the chilled dough into 8 equal pieces on a lightly floured surface. Roll each piece into a 12-inch long, 1/2-inch thick rope.
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Cut each rope into 1-inch segments. Roll each gnocchi against a floured board or fork tines to create grooves, then spread on floured baking sheets.
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Bring a large pot of salted water to a boil. In three batches, boil the gnocchi for 3 to 4 minutes until soft and springy, removing them with a slotted spoon after they float to the top.
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In a large skillet, heat butter over medium heat for 4 to 5 minutes until golden and fragrant. Add sage and garlic, then sauté for 1 to 2 minutes.
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Add the cooked gnocchi, salt, and pepper to the skillet. Gently stir for about 5 minutes until heated through. Serve immediately with freshly grated parmesan cheese.