Gnocchi With Herb-Roasted Butternut Squash
Pillowy soft homemade gnocchi paired with herb-roasted butternut squash is an unbeatable combination. Add sage browned-butter and this recipe will have you coming back for more.
Servings: 8
Calories: 381kcal
Equipment
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- gnocchi board
- Potato Ricer
Ingredients
Gnocchi
- 1 lb russet potatoes 3 medium potatoes if you peel and boil them. If you bake them and scoop them out, use 4 medium potatoes. (213g)
- 1½ cup flour all-purpose (180g)
- 1 large egg
- ½ tsp salt
Herb Roasted Butternut Squash
- 1 tbsp olive oil
- 2 tbsp butter melted
- 1 tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 2 tsp oregano
- 2 tsp sage fresh minced
- 2 lbs butternut squash peeled and cubed (900g)
- salt and pepper to taste
Sage Browned Butter
- 8 tbsp butter (113g)
- 3 tbsp fresh sage ribbons packed
Instructions
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
- Bake the potatoes until soft, and scoop them out. (see notes) Alternately; peel and boil potatoes until soft. Drain, let dry and cool before you start to roast the squash or make the gnocchi.
Roasted Butternut squash
- Toss all the ingredients together until the squash is evenly coated. Roast at 425°F for 45 minutes or until squash is fork-tender. Make the gnocchi while the squash is roasting.
Gnocchi
- 1 1/2 cups all-purpose flour.
- Rice the potatoes onto a sheet pan with a potato ricer.
- Beat the egg with the salt and mix it into the potatoes with a fork.
- Sprinkle the potatoes with 1 1/4 cup of the flour and gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes.
- Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
- Cut the rope into pieces 1-inch long.
- Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped.
- To cook the gnocchi: Bring a pot of water to boil, add a tsp of salt to the boiling water. Drop the gnocchi into the boiling water. Cook in small batches (see notes)
- When the gnocchi floats to the surface of the water, it is cooked. Use a slotted spoon to remove the gnocchi from the boiling water.
- The gnocchi can be frozen on a sheet pan and then vacuum packed for storage for up to 6 months. Alternately, store the frozen gnocchi in a ziplock freezer bag for up to a month.
Sage Browned Butter (see notes)
- Watch the video in the blog, on how to make sage browned butter
Assembly
- Put the roasted squash in a large serving bowl. Add the gnocchi and sage browned butter. Gently toss to evenly distribute the gnocchi with the squash, and coat them with the browned butter. Serve immediately.
Video
Notes
A bonus to baking the potatoes is, once the potatoes skins are scooped out, they can be stuffed and served as loaded baked potato skins.
This gnocchi recipe makes a lot of gnocchi. You may want to just cook half the gnocchi and freeze the other half.
Cook the gnocchi in small batches to keep the water from cooling down. The water should remain at or near the boiling point.
Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find items like the gnocchi board and potato ricer.
Nutrition
Serving: 2cups | Calories: 381kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 319mg | Potassium: 894mg | Fiber: 5g | Sugar: 4g | Vitamin A: 16529IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg