Winter Squash Gnocchi With Brown Butter Sage Recipe 445 Food

WINTER SQUASH GNOCCHI WITH BROWN BUTTER & SAGE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 375ºF. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky. Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi. In a large nonstick skillet, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Add the sage and thyme and cook for 20 seconds. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and serve, passing the cheese shavings at the table. MAKE AHEAD The gnocchi can be prepared through Step 3 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER

Steps:

• 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.
• Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
• Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

AIR FRYER GNOCCHI AND SQUASH WITH BROWN BUTTER AND SAGE

Steps:

• Bring a large pot of salted water to a boil and line a baking sheet with paper towels.
• Cook the gnocchi in the boiling water until they float, then remove them with a slotted spoon to the lined baking sheet to dry. Empty the pot, rinse and set aside.
• Preheat a 6-quart air fryer to 375 degrees F.
• Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. Slice into roughly 1/4-inch-thick half-moons. Toss the squash in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and several grinds of pepper.
• Put the squash in the air fryer basket (reserve the bowl) and cook, flipping halfway through, until golden brown in spots, about 15 minutes. Transfer to a large serving bowl.
• Preheat the air fryer again to 375 degrees F.
• Add the gnocchi to the reserved bowl and toss with 2 teaspoons olive oil and 1/2 teaspoon salt. Transfer the gnocchi to the air fryer basket and cook, flipping halfway through, until golden and crispy, about 10 minutes. Transfer the gnocchi to the serving bowl with the squash.
• While the gnocchi cooks, place the reserved pot over medium heat and melt the butter (make sure the pot is completely dry; any remaining water will make the butter splatter). Watching closely, cook the butter, swirling occasionally, until it begins to turn light golden and smell nutty, 2 to 3 minutes. Add the walnuts, sage and a pinch of salt and continue to cook, stirring; the butter will become foamy and begin to deepen in color. Continue to brown the butter until it is deep golden, about 2 more minutes. Pour the brown butter sage sauce over the gnocchi and squash, gently toss to coat and top with the Parmesan.

GNOCCHI WITH SAGE BROWN BUTTER SAUCE

Steps:

• Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
• Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
• Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside.
• Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
• DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
• Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

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.

ROASTED WINTER SQUASH WITH BROWNED BUTTER AND SAGE

Steps:

• Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
• Line a rimmed baking sheet with aluminum foil.
• Brush the oil on the foil and the cut sides of the squash. Place squash halves face down.
• Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
• When the squash is almost done, melt the butter in a small skillet over medium heat.
• Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
• Remove the squash from the oven and turn cut-side up and season with salt and pepper.
• Drizzle or brush with the sage butter sauce and sprinkle with brown sugar. Serve immediately.

PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE

Steps:

• Cook the Gnocchi:.
• Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them inches Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
• Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 teaspoons salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
• Make the Sauce:.
• Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
• Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.