Butternut Squash Gnocchi in Brown Butter
When it comes to Italian fall pasta dishes there are two clear favorites, butternut squash gnocchi and pumpkin ravioli. Both are served in brown butter with sage and cinnamon or nutmeg.
This recipe for butternut squash gnocchi will not disappoint and transform you to an Italian trattoria.
What type of squash can I use?
This recipe will work with any variety of winter squash. Such as pumpkin, acorn, butternut, kabocha, hubbard etc. If you can only access canned pumpkin (not pumpkin pie filling) that would work too but you will want to add some sage and garlic to it as well as a splash of water.
What can I do with leftover squash?
Leftover squash can be frozen or you can make Pumpkin Ravioli or our Pumpkin Rigatoni
(adsbygoogle = window.adsbygoogle || []).push({});A fluffy squash gnocchi Sautéed in brown butter with sage and cinnamon.
- 1 cup Squash
- 1 cup Pasta flour
- 1 egg yolk
- 1 pinch salt
- 2 tbsp Butter
- 1 Cinnamon stick
- 3 Sage leaves
- Roast the squash
Carefully cut the squash in half and remove the seeds. Score diamonds into the squash and drizzle with olive oil. Add a pinch of salt, pepper and a clove of garlic. Roast on 420 for 40 minute or until the squash is soft.
Alternatively to roasting the squash you can cut into cubes and boil for around 15 minute or until tender. Drain well and repeat with the remaining steps. - Prepare the dough
Once the squash is cool rice with with a potato ricer or mash with a fork. Combine 3/4 of the flour and egg yolk. Gently mix to combine, adding more flour if it is too wet. If it is too dry wet your hands a bit to avoid adding too much water. Over mixing or kneading will lead to hard and chewy gnocchi. The dough should should hold its shape without being sticky or crumbly.
Let the dough rest for 5 minutes covered.
- Roll out the gnocchi
Divide the dough into 4 equal parts. While working with one piece at a time keep the rest covered with a damp kitchen towel to avoid the dough from drying out.
Roll the dough into a snake around 1/2" diameter. With a bench scraper or knife, cut the dough into 1/2" pieces depending on the final size you would like.
- Shape the ghocchi
Traditionally a gnocchi board is used to shape the pasta. However, if you do not have one you can use the back of a fork or simply leave them rustic and keep them as as! The grooves from the gnocchi board will allow the sauce to better adhere to the pasta.
Take a piece of cut dough, using your thumb roll down on the gnocchi board. Repeat for remaining dough.
Dust with flour to avoid sticking and let rest for a few minutes before cooking.
- Brown the butter
In a skillet add the butter, cinnamon and sage. Turn heat to medium-low and gently brown the butter. Once the butter is brown turn to low.
Watch the butter carefully. It goes from brown to burnt quickly. - Boil the gnocchi
The gnocchi can either be frozen or cooked right away. To cook fresh drop in well salted boiling water and cook for 5 minutes or until they float.
From frozen, cooking time will be around 10 minutes.
- Add Gnocchi to the Brown Butter
Once the gnocchi are done turn the butter to medium-high. Add the gnocchi directly into the skillet along with a splash of the pasta water. At this stage you can serve or continue cooking to brown the gnocchi.
Serve with parmigiano reggiano and crispy sage leaves.