Butternut Squash Gnocchi with Sage Brown Butter

By / Photography By Jennifer Bakos | January 05, 2016

Ingredients

  • ½ medium butternut squash
  • 2 starchy baking potatoes (like Russet), about 12 ounces each
  • 1½ cups flour + more for flouring work surface
  • 1 egg, lightly beaten
  • 1 teaspoon Parmesan cheese, grated
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 1 stick (8 tablespoons) salted butter
  • 10 sage leaves, thinly sliced

Preparation

Preheat the oven to 425 degrees F. Scoop the seeds from the butternut squash, rub the flesh with olive oil and sprinkle with salt. Place, cut side down, on a baking sheet.

Scrub the potatoes, dry them and add them to the baking sheet. Bake everything on the middle rack of the oven for about an hour, until the squash and the potatoes are soft to the touch.

When cool enough to handle, scoop the flesh from the squash and puree in a food processor until smooth. Remove the skin from the potatoes and put through a ricer or food mill, into a medium bowl. Add the squash, egg, cheese, nutmeg, salt and pepper to the bowl. Stir lightly with a fork to incorporate the ingredients. When combined into a craggy ball, turn the mixture out onto a floured work surface and knead lightly, only a couple of times or they will get tough, adding more flour as necessary so the mixture is tacky but not excessively sticky.

Cut the dough into 4 pieces and roll each piece out into a long snake, about ½ - inch thick. Cut each log into 1-inch pieces and place on a floured baking sheet. Repeat with the remaining segments of dough.

Bring a large pot of salted water to a boil. Add the gnocchi and stir gently so they don’t stick to the bottom or sides of the pan. Once the gnocchi float to the surface of the pot (about 3 minutes), cook for an additional 3 minutes. Remove to a bowl with a slotted spoon.

Meanwhile, make the brown butter sauce: Add the butter to a 12-inch high-sided pan over low heat. The butter will melt, then sputter and foam. In about 4 minutes it’ll begin to turn a golden color and smell nutty and you’ll begin to see browned bits accumulating on the bottom of the pot. Add the sage and cook for a minute more. Add the cooked gnocchi and cook four more minutes, until heated through and coated with the butter sauce. Serve immediately.

Ingredients

  • ½ medium butternut squash
  • 2 starchy baking potatoes (like Russet), about 12 ounces each
  • 1½ cups flour + more for flouring work surface
  • 1 egg, lightly beaten
  • 1 teaspoon Parmesan cheese, grated
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 1 stick (8 tablespoons) salted butter
  • 10 sage leaves, thinly sliced
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