Butternut Squash Gnocchi in a Lemony Walnut Sauce
Elevate your meal with this delightful Butternut Squash Gnocchi bathed in a zesty creamy lemon butter sauce. This dish harmonizes the sweetness of roasted butternut squash with the nuttiness of walnuts, while the fresh greens add a vibrant touch. Perfect for any gathering or a cozy dinner at home, this recipe utilizes common pantry staples, making it an easy go-to option for busy weeknights. Feel free to mix in your favorite greens like baby kale, spinach, or even some sautéed mushrooms for added flavor and nutrition. Serve it as a satisfying side or a delicious main course.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Butter
3 tablespoons (divided)
Unsalted walnuts
1/4 cup (chopped)
Gnocchi
350 grams (butternut squash potato dumplings)
Baby arugula
2 cups (fresh)
Milk
3 tablespoons (any type)
Lemon zest
1 tablespoon (grated)
Hot pepper flakes
1/2 ml (optional)
Instructions
1
In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the chopped walnuts and optional hot pepper flakes. Cook while stirring frequently until the butter becomes aromatic and lightly golden, about 1 to 2 minutes. Use a slotted spoon to transfer the walnuts to a small bowl and set aside.
2
In the same skillet, incorporate the remaining 2 tablespoons of butter along with ¾ cup of water. Increase the heat to bring the mixture to a gentle simmer.
3
Add the gnocchi to the simmering butter mixture, stirring occasionally. Cook for about 2 to 3 minutes, or until the gnocchi is heated through and tender.
4
Stir in the baby arugula and milk, cooking for another 30 seconds or until the arugula wilts and the sauce thickens slightly.
5
Remove the skillet from heat, then stir in the grated lemon zest and half of the reserved walnut mixture. Toss gently to combine.
6
Transfer the gnocchi mixture to a serving dish and sprinkle the remaining walnut mixture on top for added crunch and visual appeal. Serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Butternut Squash Gnocchi in a Lemony Walnut Sauce.
How much butter is required for the gnocchi?
A total of 3 tablespoons of butter is needed, divided into two parts.
What kind of walnuts should be used?
The recipe calls for 1/4 cup of chopped unsalted walnuts.
What specific type of gnocchi is used in this recipe?
The recipe uses 350 grams of butternut squash potato dumpling gnocchi.
What type of greens are included?
Two cups of fresh baby arugula are stirred into the gnocchi.
What kind of milk can I use for the sauce?
You can use 3 tablespoons of any type of milk.
How much lemon zest is needed?
The recipe requires 1 tablespoon of grated lemon zest.
Are hot pepper flakes mandatory?
No, the hot pepper flakes are optional and 1/2 ml is recommended if used.
How do I toast the walnuts?
Melt 1 tablespoon of butter in a skillet, add walnuts and pepper flakes, and cook for 1 to 2 minutes until aromatic.
What tool should I use to remove the walnuts from the skillet?
Use a slotted spoon to transfer the toasted walnuts to a small bowl.
How is the sauce base created?
The sauce base is made by combining the remaining 2 tablespoons of butter with 3/4 cup of water in the skillet.
Do I need to boil the gnocchi in a separate pot?
No, the gnocchi is cooked directly in the simmering butter and water mixture in the skillet.
How long does the gnocchi take to cook in the skillet?
It takes about 2 to 3 minutes until the gnocchi is heated through and tender.
When should I add the baby arugula?
Stir in the arugula along with the milk after the gnocchi is tender.
How long does it take for the arugula to wilt?
The arugula should wilt and the sauce should thicken in about 30 seconds.
When is the lemon zest added?
The lemon zest is stirred in after the skillet has been removed from the heat.
What is done with the reserved walnuts at the end?
Half are tossed with the gnocchi and the remaining half are sprinkled on top before serving.
Can I substitute the arugula with other greens?
Yes, you can use baby kale or spinach as alternatives.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What other ingredients can be added for extra nutrition?
Sautéed mushrooms are suggested as a great addition for added flavor and nutrition.
Is this dish served hot or cold?
This dish should be served warm.
Can this be a main course?
Yes, it can be served as either a satisfying side or a delicious main course.
How many ingredients are in this recipe?
There are 7 primary ingredients used in this recipe.
What is the texture of the sauce?
The sauce is described as a zesty, creamy lemon butter sauce.
What heat level is used to melt the butter for the walnuts?
Medium heat is used to melt the initial tablespoon of butter.
What should the butter look like when the walnuts are done toasting?
The butter should be aromatic and lightly golden.
Is this a quick meal to prepare?
Yes, it is tagged as a 30-minute meal and an easy recipe.
What type of skillet is recommended?
A large non-stick skillet is recommended for this preparation.
What is the function of the milk in the recipe?
The milk helps to slightly thicken the sauce when combined with the arugula.
What provides the crunch in this dish?
The toasted walnuts provide the crunch and visual appeal.