Butternut Squash Gnocchi
Oh. My. God. - this might be my best recipe yet. The sweetness of butternut squash paired with crispy sage and brown butter sauce is quite the flavor bomb. This recipe is slightly more labor intensive than my others (mostly just time waiting for the butternut squash to cook) but I promise it’s worth it.
INGREDIENTS
1 medium/large butternut squash
1-1.5 cups GF flour (I use bob’s red mill 1-1)
Parmesan
Olive oil
Salt
Pepper
Sauce:
1/2 cup butter
10 sage leaves
INSTRUCTIONS
Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Cut butternut squash in half, and scoop out seeds. Drizzle with olive oil, salt and pepper, and place insides down on the cookie sheet. Roast for 40-60 minutes, until the squash is very soft. Once it has cooled, scoop the squash out of the skin into a pot.
Transfer the pot to the stove, and stir over medium-high heat. This step is to get as much moisture out of the squash as possible, so be patient. I let it cook for about 20 minutes, stirring consistently, until the squash is much thicker. Remove from heat and let cool.
Once cool, transfer squash to a food processor. Add 3/4 cup flour and 1/2 tsp salt, and pulse until a soft dough forms. You may need to add more flour in order for the dough to form, but add 1/4 cup at a time as to not over-flour the dough.
Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden.
While it’s cooking, make your brown butter sauce. Add 1/4 cup butter to a saucepan over medium heat. Let it melt, then simmer until the color is light brown and fragrant. Add sage leaves, and quickly remove from heat.
Add a splash of water to the gnocchi pan, and cover until water has evaporated. Spoon brown butter sauce over each serving, ensuring each portion gets some sage leaves. Serve warm with grated parmesan on top.