Gnocchi with Brown Butter & Sage (photo by hzaida)

I have been thinking and talking about this recipe for months now.  I figured I should put my thoughts and words into action!  After doing some research and reviewing several recipes, I combined a few of my favorites and came up with this dish.   Please do not be afraid of the number of steps in this recipe.  I know once you read through the directions you will say “oh, that is not bad.”

I was surprised that it wasn’t necessary for me to do my normal 2 or 3 trial runs, first go was a success.  I bet my husband is thankful too, not sure how we would feel about gnocchi after eating it for 3 days straight.

Butternut Squash Gnocchi with Brown Butter & Sage
Serves: 6

1 butternut squash
2 T. + 1/8 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
sage (1 herb box)
1/8 tsp. ground nutmeg
2 1/2 cups flour
1 stick unsalted butter
parmesan cheese

  1. Cut the butternut squash in half lengthwise.
  2. Scoop out the seeds and guts.
  3. Drizzle extra virgin olive oil over both halves, roughly 2 T. worth.
  4. Season both halves with salt and pepper.
  5. Roast at 375 degrees for 1 hour.
  6. Scoop out the inside of the squash and place in a clean bowl, throwing out the skins.
  7. Either mash or place the squash through a ricer.
  8. Add 1/8 cup extra virgin olive oil and nutmeg to squash.
  9. Finely chop 4 sage leaves and add to squash.
  10. Mix together thoroughly.
  11. Incorporate the flour 1 cup at a time.
  12. Mix together thoroughly.
  13. Divide the soft dough into 4 equal parts.
  14. On a floured surface, take 1 part at a time and start kneading.  Add flour as needed (dough should not be sticky).
  15. Roll out dough into a long rope.
  16. Using a knife, cut into 3/4″ pieces.
  17. Using a fork, lightly press the pieces with the backside leaving an indentation.
  18. In a stockpot, bring salted water to a boil.
  19. Working with small batches, place the gnocchi in the boiling water.
  20. When the gnocchi starts floating to the top (2 – 3 minutes), remove using a slotted spoon and place on towel.
  21. In a large frying pan, melt stick of butter over medium heat, until brown bits form and the butter has a nutty aroma (2 -3 minutes).
  22. Turn off heat and add 8 – 10 sage leaves to the hot butter, until crisp.
  23. Add gnocchi to butter and gently toss together.
  24. Serve by removing gnocchi from butter with a slotted spoon, top with a pinch of salt and a good amount of parmesan.

Enjoy! From my kitchen to yours.

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Steps 1 & 2

Steps 3 & 4

Step 13

Steps 15 & 16

Step 17

Gnocchi with Brown Butter & Sage (photo by hzaida)

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