Butternut Squash Gnocchi

 

Butternut Squash Gnocchi

This butternut squash gnocchi is the perfect savory dish that has just the right amount of sweetness!  It might be my new favorite Fall recipe.  Don’t be intimidated, they are actually pretty easy to make.  I made them gluten-free but you can make them with regular flour too, either way they’ll be absolutely delicious.  They get slathered in a butter sage sauce that is the perfect savory compliment to the delicately sweet gnocchi.  Top with grated cheese, some chopped pecans, and crispy sage leaves. 

Ingredients

Gnocchi:
1 lb 4 oz  Butternut squash 
1 russet potato
1 tbsp avocado oil
1/2 tsp salt
1 egg 
2 cups gluten-free all purpose flour (sub regular flour)

Sage Butter Sauce:
1/3 cup butter
1/4 cup dry white wine
1/3 cup pasta water
Salt and pepper to taste
10 sage leaves

Optional toppings:
Grated parmesan
Chopped pecans
Crispy sage leaves


Method

  • Preheat the oven to 350.

  • Peel and cut up the squash and potato into 1’’ cubes.  Toss in oil and with a sprinkle of salt.

  • Place on a baking sheet lined with parchment paper and roast for about 30 minutes or until soft enough to pierce with a fork. 

  • Mash the squash and potato in a large bowl or place in a food processor and blend (you’ll need to do this in portions, it won’t all fit at once). Add 1 egg and salt to the mixture, and mix until combined.

  • On a clean surface or large cutting board place 1 cup of the flour in a mound.  Create a well in the center of the flour and scoop out half of the butternut squash mash into the center. Begin combining the flour with the puree, using a bench scraper or a fork if you don’t have one.  Then start kneading it into a dough ball with your hands.  If it’s too sticky to handle you may need to add a little more flour. 

  • Repeat the step above with the remaining 1 cup of flour and the rest of the butternut squash puree. 

  • Divide each ball into 2 smaller dough balls ( you should end up with 4).

  • Sprinkle some flour on your surface and begin rolling each ball out into a rope that’s about 1/2 in diameter. 

  • Next, you’ll cut each rope into 1’’ pieces using a knife or bench scraper and place on clean baking sheet lined with parchment or wax paper. Place in the fridge for about 15-20 minutes. 

  • In the meantime boil a pot of salted water. 

  • I like to cook half the gnocchi at a time so it’s not overcrowded. The gnocchi are done when they float to the top (about 3-5 mins).  Scoop them out with a mesh strainer and place in a bowl

    For the sauce:

  • Add the butter to a large sauce pan over medium heat until melted.  Then add in your wine, pasta water and sage.

  • Next you’ll add your gnocchi with a bit of salt and pepper to taste. 

  • Let it cook for about 2 minutes while mixing, allowing some of the sauce to be absorbed by the gnocchi. 

  • Serve in bowls with some grated parmesan and chopped pecans.  I also like to add crispy sage (separately pan fry sage in a small sauce pan).