Butternut Squash Gnocchi with Sage Brown Butter
Source: Tyler Warner, Precita Park Cafe
Recipe Type: Entrees | Seasons: Winter
This recipe was demonstrated for CUESA’s Market to Table program on November 19, 2016.
Serves 6
INGREDIENTS
3-4 pounds butternut squash (enough to yield 1 cup puree)
2 tablespoons olive oil
1 bunch fresh thyme
2 medium russet potatoes
Kosher salt
2 tablespoons ricotta cheese
2 large eggs, beaten
½ teaspoon freshly ground nutmeg
1¾ cups flour, plus more for dusting
½ cup butter
1 bunch fresh sage
Parmesan cheese, for garnishing
PREPARATION
Preheat the oven to 400°F. Cut the squash in half lengthwise and remove and discard the seeds. Place the squash halves, cut side up, on a baking sheet and brush with oil. Top with the thyme sprigs and roast until the squash is tender when pierced with a skewer and browned in spots, about 45 minutes. Remove the squash from the oven, cool slightly, and scoop the flesh into a food processor. Puree until smooth and creamy. If the puree is too thick, add a little water to thin it out.
Meanwhile, peel the potatoes. Cook them in a medium saucepan of boiling, salted water until very tender, about 20 minutes. Drain the potatoes and press through a ricer into a bowl. Cool completely, then measure 2 cups into a bowl with the squash puree, ricotta, egg, nutmeg, and salt to taste. Gradually add 1¾ cups flour to the mix, kneading gently until the dough holds together and is almost smooth. Divide the dough into 4 equal parts.
Dust a sheet pan with flour. Working with 1 piece of dough at a time, roll the dough out on a floured surface with your hands into a ½-inch-thick rope. Cut the rope into ¾-inch pieces. Transfer the gnocchi to the flour-dusted sheet pan. Repeat with the remaining dough.
To cook the gnocchi, bring a large pot of salted water to boil. Cook the gnocchi in in the boiling water in 2 batches, just until the gnocchi floats to the surface (about 3-4 minutes).
While the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat and add the sage leaves. Cook the sage in the butter until the butter has browned a bit. Using a slotted spoon, transfer the gnocchi to the pan and sauté until a golden brown crust forms on the outside, stirring occasionally. Season with freshly ground black pepper and transfer the gnocchi and sage to a serving bowl. Sprinkle with freshly grated parmesan cheese and serve immediately.
Photo by Ariana Vanrenen.