Silky Butternut Squash Gnocchi with Bourbon Cream Sauce
Indulge in the luxurious experience of homemade Butternut Squash Gnocchi, which are light, fluffy pillows of flavor that melt in your mouth. This recipe combines the natural sweetness of roasted butternut squash with nutty Parmesan and a hint of spice from nutmeg, creating a pasta that's as comforting as it is sophisticated. Paired with a rich and silky Bourbon Cream Sauce infused with aromatic shallots and garlic, this dish transforms any meal into a special occasion. Whether you're impressing guests or treating yourself to a gourmet delight, these gnocchi prove that love can indeed be served on a plate. Garnished with fresh thyme, this dish is a feast for the senses.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
butternut squash
1 (small, about 1 lb, cut in half and seeds removed)
Parmesan cheese
1/2 cup (grated)
nutmeg
3/4 teaspoon (freshly grated if possible)
salt
1 teaspoon (to taste)
pepper
to taste (freshly ground)
eggs
2 (large)
all-purpose flour
2 cups (plus extra for dusting)
butter
3 tablespoons (unsalted)
flour
2 tablespoons (for thickening the sauce)
shallots
2 (finely diced)
garlic
4 cloves (minced)
chicken stock
2 cups (low-sodium)
Bourbon
1 cup (for sauce)
heavy cream
1/3 cup (for sauce)
fresh thyme leaves
to garnish (for serving)
Instructions
1
Preheat your oven to 450°F (232°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the squash cut-side down on an oiled, rimmed baking sheet. Roast until tender, about 30-40 minutes.
2
Once the squash is cooked, scoop out the flesh and transfer it to a food processor. Puree until completely smooth. Allow to cool slightly.
3
In a large mixing bowl, combine the pureed squash with Parmesan cheese, nutmeg, salt, pepper, and eggs. Gradually add 2 cups of flour, mixing by hand until a sticky dough forms.
4
Flour a work surface and place a large piece of parchment paper nearby. With floured hands, take a portion of dough and roll it into a long strip, about ½ inch in diameter. Cut the strip into ½ inch pieces.
5
To form the signature ridges, place each piece in your palm or on the cutting board and gently roll with a fork. Transfer the formed gnocchi to the prepared parchment paper and repeat with the remaining dough.
6
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, boiling until they float to the surface—approximately 5 minutes for each batch. Use a skimmer to remove them and gently transfer to a plate.
7
In a large skillet over medium heat, melt 3 tablespoons of butter. Whisk in 2 tablespoons of flour and cook, stirring, until smooth, about 1-2 minutes.
8
Add finely diced shallots and minced garlic to the skillet and sauté for about 3 minutes until fragrant.
9
Pour in the Bourbon and chicken stock, whisking continuously. Increase the heat to bring the mixture to a gentle boil. Allow the sauce to reduce to a gravy-like consistency, then lower the heat and stir in the heavy cream. Season with salt and pepper to taste, approximately 1 teaspoon of salt.
10
Carefully add the cooked gnocchi directly into the sauce, stirring gently to coat. If the sauce thickens too much, add a splash of reserved pasta water to achieve the desired consistency.
11
Serve warm, garnished with fresh thyme leaves for an aromatic and flavorful finish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main components of Silky Butternut Squash Gnocchi?
The dish consists of homemade butternut squash and Parmesan gnocchi served in a bourbon cream sauce with shallots, garlic, and fresh thyme.
How do I prepare the butternut squash for the gnocchi dough?
Cut a small butternut squash in half, remove the seeds, and roast it cut-side down at 450°F for 30-40 minutes until tender.
How do I create the squash puree?
Once the squash is roasted and cooled slightly, scoop out the flesh and process it in a food processor until completely smooth.
What ingredients are mixed with the squash puree to make the dough?
The puree is mixed with grated Parmesan cheese, nutmeg, salt, pepper, two large eggs, and all-purpose flour.
How much flour is required for the gnocchi dough?
The recipe calls for 2 cups of all-purpose flour, added gradually, plus extra for dusting your work surface.
What should the consistency of the gnocchi dough be?
The dough should be sticky but manageable enough to roll into strips after being mixed by hand.
How do I shape the gnocchi?
Roll the dough into long strips about 1/2 inch in diameter, cut into 1/2 inch pieces, and then roll each piece with a fork to create ridges.
How long do the gnocchi take to boil?
Cook them in batches in salted boiling water for approximately 5 minutes, or until they float to the surface.
How do I make the base of the Bourbon Cream Sauce?
Start by melting 3 tablespoons of butter and whisking in 2 tablespoons of flour to create a smooth roux.
Which aromatics are used in the sauce?
The sauce uses two finely diced shallots and four minced garlic cloves, sautéed until fragrant.
What liquids are added to the sauce roux?
The sauce is built by whisking in 1 cup of Bourbon and 2 cups of low-sodium chicken stock.
At what point is the heavy cream added to the sauce?
Add 1/3 cup of heavy cream after the Bourbon and stock mixture has reduced to a gravy-like consistency.
How do I season the bourbon sauce?
Season with approximately 1 teaspoon of salt and freshly ground pepper to taste.
What if the sauce becomes too thick?
If the sauce thickens too much after adding the gnocchi, stir in a splash of reserved pasta water.
What is the recommended garnish for this dish?
The dish is garnished with fresh thyme leaves for an aromatic finish.
Can I use pre-ground nutmeg?
The recipe suggests using 3/4 teaspoon of freshly grated nutmeg if possible for the best flavor.
What temperature is used for roasting the squash?
The oven should be preheated to 450°F (232°C).
How many garlic cloves are in the recipe?
The recipe requires 4 cloves of minced garlic.
Is this dish considered vegetarian?
The recipe uses chicken stock, but it can be made vegetarian by substituting it with vegetable stock.
How many shallots are needed?
You will need 2 finely diced shallots for the sauce.
What kind of Parmesan should I use?
Use 1/2 cup of grated Parmesan cheese for the gnocchi dough.
Should the butter for the sauce be salted?
The recipe specifies using 3 tablespoons of unsalted butter.
How do I remove the gnocchi from the boiling water?
Use a skimmer to gently remove the floating gnocchi and transfer them to a plate.
Does the recipe use both flour in the dough and the sauce?
Yes, 2 cups of flour are used for the dough and an additional 2 tablespoons are used to thicken the sauce.
What is the approximate size of the butternut squash needed?
A small butternut squash, weighing about 1 lb, is recommended.
How much bourbon is in the sauce?
The recipe uses 1 cup of Bourbon for the cream sauce.
Is the dough kneaded like bread?
No, it is mixed by hand until a sticky dough forms and then rolled into strips.
Should the squash be salted before roasting?
The instructions suggest placing it cut-side down on an oiled baking sheet without specific pre-roasting seasoning mentioned.
Can I use dried thyme?
The recipe calls for fresh thyme leaves for the best aromatic and flavorful garnish.
How many eggs are used in the gnocchi?
The dough requires 2 large eggs.