Description
This recipe for Butternut Squash Gnocchi offers a delightful twist on the classic Italian dish by incorporating roasted butternut squash into the dough, creating tender, pillowy gnocchi with a subtle sweetness. Served with a fragrant sage brown butter sauce and finished with crumbled amaretti cookies and Parmigiano Reggiano, this comforting meal perfectly balances savory and sweet flavors, making it a perfect autumn or winter dinner.
Ingredients
Scale
Gnocchi Dough
- 1 large butternut squash (to yield 2 cups cooked and drained puree)
- 1 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon kosher salt
- 1 large egg, beaten
- 3 tablespoons semolina flour (for dusting; can substitute with all-purpose flour)
Sauce and Garnish
- 1 stick unsalted butter
- 3 tablespoons fresh sage, chopped
- 2 ounces reserved cooking water
- Salt and pepper, to taste
- 1/2 cup amaretti cookies, grated or crumbled
- 1/2 cup Parmigiano Reggiano, grated
Instructions
- Prepare the Butternut Squash: Cut the butternut squash in half, remove seeds, and roast it until tender. Once cooked, scoop out the flesh and puree it. Drain any excess moisture carefully to achieve approximately 2 cups of cooked and drained squash puree needed for the dough.
- Make the Gnocchi Dough: In a large mixing bowl, combine the butternut squash puree with the beaten egg, kosher salt, and flour. Mix gently until a soft dough forms. Add flour gradually as needed to achieve a pliable but not sticky dough. Avoid overworking to keep gnocchi tender.
- Shape the Gnocchi: Lightly flour a clean work surface with semolina or all-purpose flour. Roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form individual gnocchi. Optionally, gently press each piece with a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring gently to prevent sticking. Cook until the gnocchi float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer to a warm plate, reserving some cooking water.
- Make the Sage Brown Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the chopped sage leaves and cook until the butter is golden brown and fragrant, about 3-5 minutes. Stir in 2 ounces of the reserved gnocchi cooking water to loosen the sauce. Season with salt and pepper to taste.
- Toss Gnocchi in Sauce and Serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat each piece evenly. Plate the gnocchi, then sprinkle generously with grated amaretti cookies and Parmigiano Reggiano for a delightful crunch and rich finish.
Notes
- Ensure the butternut squash puree is well-drained to prevent soggy gnocchi dough.
- If the dough is too sticky, add flour a tablespoon at a time until manageable.
- Semolina flour for dusting helps prevent the gnocchi from sticking and gives them a slight texture.
- Amaretti cookies add a unique sweet crunch that contrasts beautifully with the savory sage brown butter.
- Serve immediately for the best texture; gnocchi are best fresh but can be gently reheated in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 18.2 g
- Sodium: 838 mg
- Fat: 25.6 g
- Saturated Fat: 15.2 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 59.6 g
- Fiber: 3.3 g
- Protein: 8.5 g
- Cholesterol: 103 mg
