Gluten Free Butternut Squash Gnocchi With Sage Butter Sauce Food

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER

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.

BUTTERNUT SQUASH SAUCE WITH SAGE

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.

GLUTEN FREE BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Preheat oven 375°. Peel squash and and cut into 1" cubes and roast with drizzled olive oil and allspice for 30-35 minutes, or until soft. When done roasting,smash it and let cool to room temperature. Combine dry ingredients--flour, cornstarch and salt in a large bowl. And then add oil,parmesan,squash, allspice and eggs. Combine till well blended. Dough should be a little moist, and not to dry. In order to roll out the gnocchi you want it to be smooth and not over floured. Make the dough into one big ball. Place in fridge for 30 mins. Take out of fridge and place on a well "floured" surface. Take a small piece out of the dough, roll it between your hands to make a round yet oval gnocchi. Then take a fork, and make a indent with the side of the fork on top of the gnocchi. Start to boil salted water. Chop the chilled butter in tablespoon pieces, and coarsly chop both the pancetta, sage and walnuts. On low heat, cook the butter and sage. Sprinkle in allspice(1 tsp) once cooked. Add gnocchi to boiling water, and once they rise to the top, remove with a strain-like spoon and toss into the butter-sage sauce pan. Continue until all the gnocchi is in the sauce pan. Cook tossing everything together--gnocchi, sauce, sage, pancetta, and walnuts. Sprinkle more cheese on top and serve hot.

BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH

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.