Butternut Squash Gnocchi

Gnocchi is one of my favorite dishes, and I often order it in restaurants.  It never really occurred to me to make it at home until Mostly Meatless and a butternut squash on our counter that needed a job.  I got this recipe from Bon Appetit, and it was outstanding…I would make a few changes, and it was a little time consuming, but it is a definite repeat.  A little less butter next time (even halved, depending on your taste), and increase the nutmeg and squash so they don’t get lost in the flour/potato.  It can be made ahead, which is great for get-togethers!    I served this with a side of sauteed herb and garlic broccoli.


    •    1 1-pound butternut squash
•    1 tablespoon olive oil
•    1 12-to 14-ounce russet potato, peeled, quartered
•    3/4 cup finely grated Parmesan cheese, divided
•    1 large egg, beaten to blend
•    1 1/2 teaspoons freshly grated nutmeg
•    1 teaspoon salt
•    1 3/4 cups (or more) all purpose flour
•    1/2 cup (1 stick) butter
•    2 tablespoons chopped fresh sage
•    Additional grated Parmesan cheese

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.  ***Note, I did not chill and it didn’t seem to affect anything…my squash and potato were well-chilled though***

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. 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.


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