Butternut squash gnocchi is simple. Gnocchi fans must try this dish. Let the squash cool for a few minutes after removing it from the oven. Once the squash has been roasted, making the gnocchi is rather simple. You can either cook it straight away as well as cover it and freeze it for a hectic weeknight.
The butternut squash’s taste is prominent. So, I made a straightforward butter as well as sage sauce and mixed it with the gnocchi. As it will be a busy weeknight, you should make it fresh to freeze as well as utilize it later. Simply boil them when you get home, then top them with butter as well as parmesan.
A tasty lunch will be ready in no time. similar to cooking frozen ravioli, but without the requirement for freezing. Butternut squash gnocchi would be rustic. I only term it rustic because I was too lazy to make the Rigagnocchi, or little ridges, on each gnocchi.
Gnocchi lovers must try this dish. This recipe for butternut squash gnocchi is precisely that. A delicious as well as filling supper to warm up with throughout the cooler months.
Overall, this dish is a delight. Potato gnocchi that are soft and somewhat chewy are covered in a butternut squash sauce that is creamy as well as flavorful with rosemary, garlic, as well as Parmesan cheese.
To counteract the sweet as well as rich flavor of the sauce with the salty, smoky, as well as spicy flavor of the cured sausage, you also sprinkled a few thinly sliced, lightly fried chorizo pieces on top of the butternut squash gnocchi.
How to Make Butternut Squash Gnocchi
Butternut squash gnocchi has a reputation for being challenging to prepare. It is challenging to peel, cut, as well as chew because to its tough skin as well as flesh. Furthermore, cooking it requires a lot of time.
My greatest advice is to use a very sharp vegetable peeler as well as knife when dealing with butternut squash. Or even better, purchase it peeled as well as cubed at your neighborhood store. Convenience sometimes comes at a slight premium in price.
There is a method for cooking it more quickly. Simply thinly slice it as well and cook it under cover until tender. About 20 to 25 minutes pass.
You need a butternut sauce that is smooth, and creamy, and therefore will make you believe you are eating the most decadent pasta dish in the nicest restaurant in town. When in fact, this recipe for butternut squash gnocchi is healthier.
Butternut Squash Gnocchi Recipe
|Prep Time||Cook Time||Total Time||Servings||Calories|
|15 minutes||20 minutes||35 minutes||4||334|
- 3 garlic cloves
- 1 tablespoon of olive oil
- 8 pieces of bacon as well as chorizo
- 250 g/1 cup of vegetable as well as chicken stock
- 450 grams of gnocchi as well as 40 grams of Parmesan cheese
- 1 fresh rosemary sprig (400 g) as well as 2 cups chopped butternut squash
- Butternut squash should be peeled, eliminating the waste, as well as thinly sliced
- Garlic and rosemary should be sliced, and then they should be cooked for one minute in olive oil in such a heavy-bottomed pan
- Verify that they do not even generate any color
- Add the butternut squash as well as stock, then bring to a boil before reducing the heat as well as covering the pan
- Simmer the butternut squash for 20 minutes and until it is extremely tender. Ten minutes before the sauce is finished, begin preparing the gnocchi per the package’s instructions
- The chorizo should be sliced into strips as well as cooked for about a minute over low heat without any additional oil
- Keep an eye on it since it burns quickly. Transfer the chunky sauce from the pan once the butternut squash has finished cooking as well as puree it in a food processor until it is silky as well as smooth
- Add salt as needed after tasting the sauce as well as incorporating the grated parmesan cheese your stock already has salt so be careful not to over-salt
- While saving 1⁄2 cup of the cooking liquid, strain the gnocchi. If the sauce is too thick, add the gnocchi and a small amount of the remaining water
- Serve butternut squash gnocchi with fresh grated parmesan cheese as well as fried chorizo or bacon on top
If chorizo is not available, you can substitute bacon of a high caliber. Rosemary can be swapped out for sage as well as thyme. They all go well together as well as enhance the flavor of butternut squash.
A small amount of stock as well as an orange-fleshed sweet potato can also be used in place of the butternut squash. Although a standard blender or perhaps an electric blender will work just as well, I prefer to use a food processor to mix my cooked butternut squash.
As everything is hard to get the same amount of consistency that will imitate a cream sauce using a potato masher, I do not even advise using one.
More Choices for You
Homemade Butternut Squash Gnocchi Recipe
|Prep Time||Cook Time||Total Time||Servings||Calories|
|45 minutes||1 hour 10 minutes||1 hour 55 minutes||6||793|
- Pepper and salt
- 1 minced garlic clove
- Four teaspoons of butter
- 3 pounds of butternut squash
- 7 to 8 freshly sliced leaves of sage
- 4 cups flour plus additional flour for rolling
- 2 whisked eggs as well as 1/2 teaspoon salt
- Parmesan cheese, 1/2 cup plus additional for dusting
- 1 teaspoon of red pepper flakes that have been crushed
- The oven should be heated to 400 degrees
- Chop off the squash’s top, then split it lengthwise as well as scoop out the seeds with both a spoon
- Squash halves should place cut side up on a baking pan. Extra virgin olive oil should brush on top, as well as salt and pepper should generously sprinkle
- 50 to 60 minutes of roasting time, or when a knife easily passes into the thickest section of the squash with minimal resistance
- Scoop the flesh from the peel of the squash once it is cold enough to handle, and afterwards put it in a food processor. Until very smooth, process or whip with a mixer
- Add the squash, salt, as well as whisked egg to the mixing bowl of a stand mixer with the dough hook or mix by hand in a large bowl
- One cup of flour at a time should add as well as kneaded until the dough separates from the bowl’s edge. Knead in 1/2 cup of parmesan cheese after adding it
- Knead the dough until it comes together on a surface that has generously dust with flour. The dough will be thick, so keep lightly flouring your hands
- In addition, You enjoy substituting a small amount of flour with parmesan cheese
- To make the gnocchi, take off big chunks of dough, roll it into a rope, as well as cut it into 1 inch sections. When ready to boil, put onto such a wax paper as well as cover
- Sage as well as butter add when the butter has melted over medium heat
- Saute the garlic until it just begins to turn golden brown, being careful not to burn it
- To prepare gnocchi huge pot of water should be brought to a boil, then lightly salted
- Gnocchi should add to the salted, boiling water one cup at a time, as well as cooked for 2 minutes at a low boil until they float to the top
- Use a spider or a slotted spoon to transfer to your sauce. After cooked, add the remaining gnocchi to the sauce
- Add salt and pepper as well as toss to coat. Parmesan cheese may sprinkle over top of butternut squash gnocchi before serving
- Low Fodmap certified. IBS food
- Gluten Free. Wheat Free. Dairy Free. Nut Free
- Quick and Easy to make
- Authentic Italian
- Fructose Friendly
- Amazon Prime Video (Video on Demand)
- Lidia Bastianish (Actor)
- Lidia Bastianich (Director) – Lidia Bastianich (Producer)
- English (Playback Language)
- English (Subtitle)
- Amazon Kindle Edition
- Claxton, Brianna (Author)
- English (Publication Language)
- 311 Pages – 10/11/2022 (Publication Date) – Harvard Common Press (Publisher)
- Ships frozen, CANNOT be cancelled after being processed.
- GLUTEN FREE: Sanniti Gluten Free Gnocchi Pasta is made entirely without wheat! Anyone on a gluten free diet can enjoy hearty gnocchi pasta made with potatoes and corn flour. There’s no need to miss out on your favorite type of pasta when you have this delicious, gluten free alternative.
- INGREDIENTS: Rehydrated potatoes 70% (water, potato flakes), corn flour, potato starch, corn starch, rice flour, salt, acidity regulator: lactic acid, preservative: sorbic acid, tumeric, Product specifically formulated for intolerant to gluten. May contain soy.
- Gnocchi is a beloved Italian pasta because of its rich potato filling, uniquely chewy texture, and its plump shape. Sanniti Potato Gnocchi can be eaten with virtually any type of pasta sauce, or even in Italian soup. Sanniti Potato Gnocchi Pasta has a ridged texture, which allows it to grip pasta sauces very well. Make a heart-warming dinner for your family out of this gnocchi pasta.
- Product of Italy
- PACK OF 4 – 17.5 oz (500 grams)
Gnocchi made from butternut squash is easy. Lovers of gnocchi must try this meal. After taking the squash out of the oven, let it to cool for a while. Making the gnocchi is rather easy once the squash has bake.
You have two options: cook it right away or cover as well as freeze it for a busy weeknight. That is what this recipe for butternut squash gnocchi is. A satisfying and full dinner to warm yourself with in the colder months.
This dish is delicious all around. A butternut sauce that is creamy and delicious with rosemary, garlic, and Parmesan cheese is poured over soft and slightly chewy potato gnocchi.
For extra creaminess as well as to help the dough come together, the squash is combined with egg and ricotta. Freshly grated nutmeg and complex, flavorful Parmesan cheese finish as well as complete these gnocchi.
Gnocchi should be moved to the prepared baking sheets. With the remaining dough, repeat. Prepare the herb butter sauce and afterwards start the gnocchi. In a large skillet on a medium heat, melt the butter. Sage leaves should only be cooked briefly, until they begin to turn crispy as well as the butter barely starts to turn brown about 1 minute.