Butternut Squash Gnocchi

I did it…I successfully made homemade gnocchi!! It wasn’t a simple process, but it was oh-so worth it. I spent my Sunday afternoon meticulously following Iowa Girl Eats recipe for Butternut Squash Gnocchi with Sage-Garlic Butter Sauce, and I was so happy with the results (and believe me, Max was, too!). Plus, the recipe made enough for another full meal, so we’ll be able to enjoy these delicious bites again this week!

The key to making gnocchi, I learned, is having plenty of time to prepare…you don’t want to be rushed when trying to make these babies. Also, counter space is key. We don’t have a whole lot of space in our kitchen, so I had to do quite a bit of rearranging to make room for kneading my dough. And let’s just say, there was quite a bit of cleanup involved. But I would definitely make these again! The only addition I made to the original recipe was adding some brown sugar to the garlic butter-sage sauce. We like a little more sweet with the butternut squash flavor. Even if you don’t like butternut squash, I would bet you wouldn’t mind this recipe…the squash flavor is mild after adding the flour and egg, so the sauce flavor is veryyy important. Next up? Trying my hand at traditional gnocchi…I think I’ll wait for my parents to move into their new place before I attempt it, though. There will be a bit more space (and less cleanup) in their new kitchen 🙂

Butternut Squash Gnocchi with Brown Sugar, Sage, & Garlic Butter Sauce

Recipe adapted from Iowa Girl Eats

Ingredients:

1 large butternut squash
1 Tablespoon extra virgin olive oil
Salt & pepper
1/2 teaspoon salt
1 egg, whisked
2-1/4 cups flour, plus more for rolling
2 Tablespoons butter
1 garlic clove, minced
7-8 leaves fresh sage, chopped

Preheat oven to 400 degrees F. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes. Slice top and bottom off squash, then cut in half lengthwise and scoop out seeds and squash membranes. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash goes in smoothly.
When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool.
Measure out 2 cups cooled squash, then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together, making sure to keep hands well-floured so dough doesn’t stick.
Remove large hunks of the dough then roll into a rope and cut into 1-inch sections to form the gnocchi. Place onto a foil-lined baking sheet and freeze until solid, then transfer to a freezer bag or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)
For sauce: Melt butter in a large skillet over medium heat, then add garlic, brown sugar, and sage. Cook until garlic is just starting to turn golden brown. Reduce heat to simmer.
To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon to the garlic butter, brown sugar, & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and serve.