Savory Butternut Squash Gnocchi with Sage-Infused Brown Butter
Delight your taste buds with this gourmet butternut squash gnocchi, enhanced by a fragrant sage-infused brown butter sauce. Prepared by Executive Chef Brandon Miller from Stokes Restaurant and Bar, these delicate pillows of dough showcase the natural sweetness of roasted butternut squash, making them perfect for a cozy dinner or a special occasion. Remember to roast the squash a day in advance to allow excess moisture to drain, ensuring a perfectly light and fluffy gnocchi. Serve it with freshly grated Parmesan for an authentic touch.
4
Servings
223
Calories
7
Ingredients
Ingredients
butternut squash
1 (1 1/2 lb, cut in half and roasted)
eggs
2 large (lightly beaten)
salt
1 1/4 teaspoons
all-purpose flour
1 1/2 cups
unsalted butter
4 ounces
fresh sage leaves
12 leaves
parmesan cheese
2 ounces (grated (about 1/2 cup))
Instructions
1
Begin by preparing the butternut squash a day prior: Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven.
2
Carefully cut the butternut squash in half lengthwise, removing the seeds, and place the halves cut-side down on a greased baking sheet.
3
Roast the squash in the preheated oven for about 1 hour 15 minutes, or until tender. Once cooked, allow it to cool slightly.
4
Scoop out the flesh of the squash and place it in a sieve set over a bowl. Allow it to drain in the refrigerator overnight to remove excess moisture.
5
The next day, transfer the drained squash to a food processor and puree until smooth.
6
In a mixing bowl, combine the squash puree, lightly beaten eggs, and salt, stirring until well mixed.
7
Gradually add 1 1/2 cups of all-purpose flour to the mixture, blending until you achieve a slightly sticky and soft dough.
8
Bring a large pot of salted water to a rolling boil. Form walnut-sized pieces of dough using a teaspoon, gently pushing them into the boiling water.
9
Cook the gnocchi in small batches (10 to 15 pieces) for approximately 2 minutes, or until they rise to the surface. Use a slotted spoon to remove them and set aside to drain.
10
For the sage-infused brown butter sauce, melt 4 ounces of unsalted butter in a large skillet over medium heat. Cook until the foam subsides and the butter starts to lightly brown.
11
Add 12 fresh sage leaves along with a pinch of salt and pepper to the skillet, sautéing until the leaves become crisp.
12
Carefully add the cooked gnocchi to the skillet, tossing gently to coat them in the sage butter sauce.
13
Serve immediately, topped with 2 ounces of freshly grated Parmesan cheese, and enjoy your delicious, homemade dish.
Nutrition Information
11g
Fat
23g
Carbs
6g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Butternut Squash Gnocchi?
It is a gourmet Italian dish featuring delicate pillows of dough made from roasted butternut squash, served with a fragrant sage-infused brown butter sauce.
Who created this recipe?
This recipe was prepared by Executive Chef Brandon Miller from Stokes Restaurant and Bar.
How many servings does this recipe yield?
This recipe yields 4 servings.
Why do I need to roast the squash a day in advance?
Roasting the squash a day in advance allows you to drain excess moisture overnight, which ensures the gnocchi are perfectly light and fluffy.
What is the recommended oven temperature for roasting the squash?
The oven should be preheated to 350°F (175°C).
How long should the butternut squash roast?
The squash should roast for approximately 1 hour and 15 minutes, or until tender.
How do I remove the moisture from the squash?
Scoop out the flesh and place it in a sieve set over a bowl, then let it drain in the refrigerator overnight.
What is the next step after draining the squash?
Transfer the drained squash to a food processor and puree until smooth.
How many eggs are needed for the gnocchi dough?
You will need 2 large eggs, lightly beaten.
How much flour is used in this recipe?
The recipe calls for 1 1/2 cups of all-purpose flour.
What should the consistency of the gnocchi dough be?
The dough should be slightly sticky and soft.
How large should the gnocchi pieces be?
The dough should be formed into walnut-sized pieces using a teaspoon.
How do I cook the gnocchi?
Drop the pieces into a large pot of salted boiling water and cook for about 2 minutes.
How do I know when the gnocchi are finished cooking?
The gnocchi are done when they rise to the surface of the boiling water.
What is the best way to boil the gnocchi?
Cook them in small batches of 10 to 15 pieces at a time to prevent sticking and ensure even cooking.
How do I make the sage-infused brown butter sauce?
Melt 4 ounces of unsalted butter until the foam subsides and it starts to brown, then sauté fresh sage leaves until crisp.
How many sage leaves are required?
The recipe requires 12 fresh sage leaves.
What cheese is used for the topping?
The dish is topped with 2 ounces of freshly grated Parmesan cheese.
How many calories are in one serving?
Each serving contains 223 calories.
What is the fat content of this dish?
Each serving contains 11g of fat.
How many carbohydrates are in a serving?
There are 23g of carbohydrates per serving.
How much protein does this recipe provide?
This recipe provides 6g of protein per serving.
Is there fiber in the butternut squash gnocchi?
Yes, there is 2g of fiber per serving.
What is the sugar content of this recipe?
There is 2g of sugar per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What kind of salt is used in the dough?
The recipe calls for 1 1/4 teaspoons of salt in the dough mixture.
What kitchen equipment is needed for the puree?
A food processor is recommended to achieve a smooth squash puree.
Which rack should I use in the oven for the squash?
Position the rack in the lower third of the oven.
How should the squash be placed on the baking sheet?
The squash halves should be placed cut-side down on a greased baking sheet.
What are the key flavor profiles of this dish?
The dish balances the natural sweetness of roasted butternut squash with savory brown butter and earthy, crisp sage.