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
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.
GNOCCHI WITH BUTTERNUT SQUASH (SQUACCHI PERHAPS!)
This is very tasty, simple and quick to make (what more can anyone ask for?). The recipe uses bought gnocchi, but you could always make your own if you have time on your hands! The original recipe comes from the latest Sainsbury's magazine (April 2005 issue), but I've tweaked it a bit. It'll take plenty more tweaking to suit your preferences too, just choose your favorite seasoning and herbs. This recipe will feed two very hungry adults (no need for a pudding!), but it also makes enough for 4 reasonably sized smaller servings. A good week-night meat-free supper dish that you can serve with a simple green salad. Hope you enjoy it.
Provided by Mrs B
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 degrees F, 220 degrees C, gas mark 7.
- Toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - I don't think this needs salt so I suggest you go easy if you're adding salt too) and mix well.
- Place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.
- Cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time); drain gnocchi and add to the squash.
- Mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.
- Place under the grill and cook until the cheeses melts and begins to bubble: serve immediately.
Nutrition Facts : Calories 389, Fat 26.1, SaturatedFat 10.2, Cholesterol 48.9, Sodium 747.6, Carbohydrate 31.6, Fiber 5.2, Sugar 9, Protein 12
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 "gnocchi with butternut squash squacchi perhaps food"
BUTTERNUT SQUASH GNOCCHI - HALF BAKED HARVEST
From halfbakedharvest.com
3.6/5 (101)Total Time 1 hr 55 minsCategory Main CourseCalories 793 per serving
- Place squash halves cut side up on a 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.
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.
CREAMY BUTTERNUT SQUASH GNOCCHI - VIKALINKA
From vikalinka.com
ONE SKILLET BUTTERNUT SQUASH GNOCCHI WITH ITALIAN …
From wellplated.com
SHEET PAN ROASTED GNOCCHI, BUTTERNUT SQUASH AND …
From shelikesfood.com
BUTTERNUT SQUASH GNOCCHI - EATINGWELL
From eatingwell.com
GNOCCHI WITH BUTTERNUT SQUASH, KALE AND SAGE BROWN …
From gimmesomeoven.com
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER
From bonappetit.com
CRISPY SHEET PAN GNOCCHI WITH MUSHROOMS, SAUSAGE, …
From thekitchn.com
BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER SAGE AND …
From beyondsweetandsavory.com
RECIPE GNOCCHI WITH BUTTERNUT SQUASH (SQUACCHI PERHAPS!)
From youtube.com
BUTTERNUT SQUASH GNOCCHI - BUTTER, SAGE, AND AMARETTI - SIP AND …
From sipandfeast.com
BUTTERNUT SQUASH GNOCCHI RECIPE - THE SPRUCE EATS
From thespruceeats.com
SQUASH GNOCCHI WITH A CREAMY HERB SAUCE | RICARDO
From ricardocuisine.com
CREAMY BAKED GNOCCHI WITH SQUASH & SPINACH - BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH GNOCCHI RECIPE - CHISEL & FORK
From chiselandfork.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BUTTERNUT SQUASH GNOCCHI - WAIKATO TIMES (2023-05-10)
From stuff.pressreader.com
BUTTERNUT SQUASH GNOCCHI WITH SAGE AND BROWN BUTTER
From prouditaliancook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love