If you want to wow your friends and family, or show the one you love just how much they mean to you, this is the dish to make. The butternut squash gnocchi is topped with a brown butter sauce, fried sage, and a sprinkling of parmesan cheese.
Heaven … simply heaven.
BUTTERNUT SQUASH GNOCCHI WITH BROWNED BUTTER
1 large butternut squash (about 2.5 to 3 pounds)
2¼ cups flour (plus more for rolling out the gnocchi)
½ teaspoon salt
1 egg, slightly beaten
½ stick salted butter
5-6 fresh sage leaves
1 tablespoon olive oil
Freshly grated Parmesan, for serving
- Preheat the oven to 400°F.
- Peel and slice the squash and roast on a baking sheet lined with aluminum foil for 30 to 40 minutes, until very tender. Remove the squash from the oven and let it cool.
- Once the squash is cool, puree it in a blender or food processor, then transfer to a large bowl.
- Add the flour, salt, and beaten egg. Mix until a dough forms, and then knead it on a heavily floured surface until the dough is smooth. Set aside.
- Now it’s time to brown the butter. Place the butter in saucepan over medium heat, swirling the pan continuously until browned (but not burnt).
- Once the butter has browned, remove the sauce pan from the heat, and bring a large pot of water with a pinch of salt to a boil.
- Divide the gnocchi dough in half and roll each half into a large, thin rope. Then cut the rope into small one-inch slices.
- Once the water is boiling, drop the gnocchi in and boil until they float. Then drain the gnocchi, put them back into the pot, and pour the browned butter and a handful of Parmesan cheese over the pasta.
- To fry the sage leaves, heat the oil over medium-high heat in a small skillet. Once very hot, drop the sage leaves in and fry for about 3 to 4 minutes until crispy. Remove the leaves, and drain on a paper towel before crumbling over the gnocchi.
- Serve the gnocchi warm with extra Parmesan.