SQUASH GNOCCHI
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious
Provided by Barney Desmazery
Categories Dinner, Main course, Starter, Vegetable
Time 2h10m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
- When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
- You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
- Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
- Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
- To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.
Nutrition Facts : Calories 580 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.15 milligram of sodium
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH
A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!
Provided by Kim's Cooking Now
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
- Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
- Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
- Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
- Bring a large pot of salted water to a boil.
- Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
- Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
- Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.
Nutrition Facts : Calories 572.2 calories, Carbohydrate 79.1 g, Cholesterol 81.4 mg, Fat 22.5 g, Fiber 8.7 g, Protein 17.5 g, SaturatedFat 9.7 g, Sodium 1484.4 mg, Sugar 3.6 g
BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE
These tiny melt-in-your-mouth pillows of heaven are a simple act of giving. Gnocchi shows anyone you serve them to, that they are special. They are worth your time and effort. I can't think of another pasta that offers such sublime flavor and delicate texture. Plus, the Whiskey Cream Sauce is spectacular in it's own right. Silky, robust--a perfect coating for the most luxurious of pastas!
Provided by spicyperspective
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes.
- Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
- Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
- Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
- ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
- Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats-about 5 minutes.
- Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
- Then add the shallots and garlic. Saute for 3 minutes.
- Add the bourbon and chicken stock.
- Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste-usually about 1 teaspoons of salt.
- Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
- Serve the gnocchi warm and garnish with fresh thyme leaves!
- *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER
You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.
Provided by Punky Julster
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- for gnocchi:.
- Position a rack in the lower third of the oven and preheat to 350°F.
- Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
- Roast until tender, about 1 hour 15 minutes.
- When cool enough to handle, scoop out and discard the seeds.
- Remove squash flesh (pulp) and place in a sieve.
- Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
- The next day, puree the squash in a food processor.
- Transfer puree to a bowl and add the eggs and salt, stirring to combine.
- Add the flour and blend thoroughly.
- The dough should feel sticky and soft.
- Bring a large pot of water to a boil.
- Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
- Alternately, use a pastry bag and a small knife.
- Cook the gnocchi in small batches, 10 to 15 pieces.
- Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
- Remove gnocchi with a slotted spoon and set aside to drain.
- Repeat until all the dough is used up.
- for butter sauce:.
- Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
- Add the sage leaves and a pinch of salt and pepper.
- Add the gnocchi to the browned butter, tossing to coat.
- Sprinkle with Parmesan and serve immediately.
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH
Steps:
- For the squash:
- It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
- Line a baking sheet with paper towels.
- Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
- For the mushrooms:
- Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
- Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
- To complete:
- Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
- Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
More about "butternut squash gnocchi with sage butter food"
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER RECIPE ...
From bonappetit.com
4/5 (140)Estimated Reading Time 9 minsServings 6Total Time 4 hrs
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
- Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.
SQUASH GNOCCHI WITH BROWN BUTTER & SAGE – ANDREW ZIMMERN
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BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER SAUCE RECIPE ...
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BUTTERNUT SQUASH GNOCCHI IN SAGE BUTTER SAUCE - LIDIA
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GNOCCHI WITH BUTTERNUT SQUASH AND SAGE SAUCE ...
From throughthefibrofog.com
Cuisine British, ItalianCategory Dinner, Lunch, Main CourseServings 2Total Time 35 mins
- In a saucepan, gently fry the leeks, garlic, sage, thyme and turmeric in olive oil for 4-5 minutes. Add the butternut squash and vegetable stock. Bring to a boil and then reduce the heat. Cook for 15-20 minutes until the squash is fully softened through.
- Drain the gnocchi, return to the pan and stir through the butternut squash sauce. If needed, gradually add the reserved water to thin the sauce to your preference.
BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER SAGE AND ...
From beyondsweetandsavory.com
5/5 (23)Servings 4Cuisine ItalianCategory Dinner
- Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil.
- Roast until squash is very tender when pierced with skewer and browned in spots, about 1 hour.
FALL GNOCCHI WITH BUTTERNUT SQUASH, BROWN BUTTER, PANCETTA ...
From cookingwithcocktailrings.com
5/5 (1)Servings 4Cuisine ItalianCategory Pasta
- Preheat oven to 425ºF. In a large mixing bowl toss the butternut squash with the olive oil and season with salt and pepper. Spread evenly on an aluminum-foil-lined baking sheet. Roast until tender and lightly browned, about 25 to 30 minutes.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the gnocchi and cook, until they rise to the top, about 3 minutes. Drain the gnocchi and return to the pot.
- In a medium sauté pan over medium heat, cook the pancetta until most of the fat has rendered and the pancetta is brown and crisp, about 10 minutes. Remove from the pan and drain on a paper towel-lined plate.
- Return the medium sauté pan to the heat over medium. Add the butter and allow to melt. Once melted add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is toasty-brown color and has a nutty aroma. Once this happens immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
ONE SKILLET BUTTERNUT SQUASH GNOCCHI WITH ITALIAN SAUSAGE ...
From wellplated.com
5/5 (53)Total Time 40 minsCategory Main CourseCalories 396 per serving
- Melt 1 tablespoon of Land O Lakes® Unsalted Butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
- Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
BUTTERNUT SQUASH GNOCCHI - IOWA GIRL EATS
From iowagirleats.com
4.5/5 (3)User Interaction Count 92Servings 8Category Entree, Freezer Friendly, Pasta
- Preheat oven to 400 degrees. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes, flipping halfway through. Slice top and bottom off squash, then cut in half lengthwise and remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
- When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool (doesn't have to be cold - but will be more difficult to roll out.)
- Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. (Dough might be sticky, just keep flouring hands lightly.
- Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)
GNOCCHI WITH BUTTERNUT SQUASH, KALE AND SAGE BROWN BUTTER ...
From gimmesomeoven.com
5/5 (14)Estimated Reading Time 6 minsServings 4-6Total Time 1 hr
- Heat oven to 425°F. Place the diced squash on a large baking sheet, drizzle evenly with oil, then toss until combined. Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper. Then roast for 30 minutes, or until the squash is completely tender inside. (Cooking time will entirely depend on the size of your squash, so keep a close eye on it.)
- Meanwhile, prepare and cook the ricotta gnocchi according to recipe instructions. (Or cook the store-bought gnocchi according to package instructions.) Drain and set aside.
- Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!) Add the garlic and cook for 30 more seconds.
- Then immediately add the cooked gnocchi to the brown butter sauce, and toss until it is evenly coated. Let the gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side. Then give it a flip, and cook for 1-2 minutes on the second side until golden. Stir in the kale, walnuts, roasted butternut squash, and toss to combine.
SQUASH GNOCCHI WITH SAGE BUTTER - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
4.5/5 (4)Total Time 1 hrCategory EntreeCalories 634 per serving
- Preheat the oven to 375°F. Place the squash in a baking dish along with 1⁄4 inch of water. Cover with foil and bake until soft throughout, about 40 minutes. When cool enough to handle, scoop the flesh from the skin into a large bowl, mash it until smooth, and let cool (this is important because hot squash sucks up flour, which makes for leaden gnocchi).
- Whisk together the flour and salt in a separate bowl. Slowly add the dry ingredients to the cooled squash, using your hands to combine completely, until the dough pulls away from your hands in a soft mass. Add more flour as necessary to achieve the desired consistency (which should resemble a rough pizza dough).
- Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll each into a log the size and shape of a large cigar. Cut each “cigar” into 1-inch pieces. To form the gnocchi, dip a fork in flour, and then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines (repeatedly flour the fork to prevent sticking). Repeat with each piece of dough, placing the finished gnocchi on a floured baking sheet. (You can use your thumb instead of a fork if desired.) The gnocchi should resemble tiny footballs with a cup in the center.
- Bring a large pot of salted water to a boil. When it boils, heat a large skillet over medium-high heat and swirl in the butter. Add the sage leaves and cook until lightly crisp. Stir to coat them in butter. Meanwhile, drop about 8 gnocchi into the boiling water at a time and cook until they float to the surface, 2 to 3 minutes. Remove with a slotted spoon and add directly to the sage butter. Toss to coat the gnocchi in the butter. Repeat the process with the remaining gnocchi. Add up to 1⁄2 cup of the gnocchi cooking water to the sage butter to make a pan sauce. Serve in shallow bowls, spooning some sage butter sauce over each serving. Sprinkle with Parmesan and a couple grinds of black pepper.
BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER, SAGE AND ...
From pinabresciani.com
4/5 (2)Category Main CourseCuisine ItalianCalories 607 per serving
- Preheat oven to 400°F. On a baking sheet lined with parchment paper, place butternut squash halves but side up. Roast them in the oven for 1-1.5 hours (until fork tender). Remove from oven and let cool.
- Working in 2 batches, cook gnocchi in large pot of boiling salted water until tender. The gnocchi will float to the surface when cooked (about 3-4 minutes), then cook them for an additional 30 seconds. Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets.
- In a large pan, heat butter. When it starts to turn a light brown color (3-5 minutes), add the sage leaves. Let butter cook until it foams, and foam starts to recede, brown specks have formed in the butter, and butter is dark brown in color. Add prosciutto.
SHEET PAN ROASTED GNOCCHI, BUTTERNUT SQUASH AND BROCCOLI ...
From shelikesfood.com
5/5 (7)Category DinnerCuisine AmericanTotal Time 1 hr 25 mins
- Pre-heat oven to 400 degrees F. On a large sheet pan, toss together the gnocchi, butternut squash, broccoli, onion, olive oil, salt and pepper. As I said above, if you don’t want your gnocchi super crispy you should toss it in a bowl with some olive oil and add it to your roasting pan about 30 minutes into the cooking process.
- When almost finished roasting, in a small saucepan cook together the butter, garlic and sage. You want the butter to be melted and the garlic and sage are warmed through.
- Once you remove the gnocchi and veggies from the oven drizzle with the garlic sage butter and add chopped walnuts, if desired. Serve and enjoy!
BUTTERNUT SQUASH GNOCCHI WITH LEMON-SAGE BUTTER SAUCE
From evolvingtable.com
5/5 (2)Total Time 1 hr 30 minsCategory Dinner, Lunch, Main CourseCalories 396 per serving
- Using a heavy-duty potato peeler, peel the butternut squash, cut in half, and remove the seeds. Cut into 1-inch cubes.
- Bring a large pot of water to a boil. Carefully add squash and boil for 10-15 minutes. Once squash is fully cooked, place in a colander and drain completely.
- Add squash to the bowl of a food processor and process for 2 minutes, or until completely smooth.
- Put squash back into the pot and cook over medium for 5-6 minutes. You should have about 2 cups of butternut squash puree remaining.
BUTTERNUT SQUASH, SWEET SAUSAGE, GNOCCHI AND SAGE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH GNOCCHI - HEALTHY LITTLE VITTLES
From healthylittlevittles.com
4.5/5 (20)Category Main Course
- Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool.**NOTE: alternatively to save a little time, you can use frozen butternut squash, but I do recommend fresh.
- Attach KitchenAid® Metal Food Grinder Attachment with fine grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic. Remove food grinder and attach flat beater and mixer bowl to mixer. Add ¼ cup Parmesan cheese and remaining salt to squash-potato mixture. Turn to Stir speed and gradually add flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.**NOTE: if you don't have a KitchenAid mixer or metal food grinder, you can still make this recipe using a hand blender
- Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough.
BUTTERNUT SQUASH GNOCCHI RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 1 hrServings 8Calories 286 per serving
- With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
- In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
- Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
- Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
BUTTERNUT SQUASH GNOCCHI - BUTTER, SAGE, AND AMARETTI ...
From sipandfeast.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory Main CourseCalories 506 per serving
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Estimated Reading Time 2 mins
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Reviews 4Estimated Reading Time 3 mins
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4/5 (7)Estimated Reading Time 7 minsServings 4Total Time 2 hrs
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