Golden soft pillows of dough smothered in brown butter sage sauce. So easy, elegant and can be frozen and cooked in minutes when needed. —Marisa R
cooked butternut squash. method follows
cooked potato, method follows
1 1/2 cups
flour + extra for rolling
salt + more
coarse corn meal for dredging
Browned Butter & Sage Sauce
fresh sage leaves
button mushrooms, sliced
asparagus cut into 2"-3" pieces, woody ends snapped off
grated parmesan or pecorino cheese
In This Recipe
Cut squash in half and place it cut side up on baking sheet, place 1 large potato, pierced on sheet as well. Bake 375 F for 30-40min until a knife pierces through easily * This can be done 1-2 days prior to usage for the squash, this method reduces moisture instead of boiling which will add too much water*
When cooled enough to handle, scoop out seeds from squash, discard. Peel potato and press through a food mill on fine grind. Allow both vegetables to cool to room temp.
Measure out exact amounts and place in a large mixing bowl. Add egg, stir to blend. Add flour, salt & pepper, using a fork and one hand incorporate tossing to coat gently. Allow the mixture to fall through fingers.
When it starts to stick together, begin to knead gently on counter dusted with flour until if forms a ball.
Cut into 4 pieces, roll into 12" ropes 3/4" thickness approx. Sprinkle some of the corn meal onto counter. This will prevent the gnocchi from sticking. Sprinkle some corn meal onto a cutting board and place 1 rope on board roll it around so the corn meal coats the gnocchi and begin to cut with a sharp knife. *This will prevent them from sticking together.* Cut into 3/4"-1" pieces and push onto dusted counter.
Continue to cut all ropes, working quickly as the moisture in the potatoes will soften and gnocchi may become sticky. Place a fork bottom up onto counter, place one gnocchi onto the top hip part and using your finger gently but firmly press into the center of the gnocchi and roll down towards the counter, imprinting and rolling away to make a well into the center of the dumpling, creating a cylinder. *This is where the sauce will adhere to the gnocchi. Continue until all dumplings are finished. Place onto a parchment lined baking sheet, sprinkle with extra corn mean if sticking together. *It can be frozen at this point for up to a month*
Bring a large pot of water 3/4 full to a rolling boil. Add 1 tbsp. salt. Tip gnocchi one at a time working quickly into water. Stir gently with a wooden spoon so gnocchi do not stick to bottom. Cover pot with lid, stay close by, and bring to a boil. Do not let water boil over. When gnocchi begin to rise remove lid. Cook for 1-2 min more tasting for doneness (al dente). * If frozen it will need more time*
Drain gnocchi and place back into pot. Add sage sauce & parmesan. Stir to coat
Browned Butter & Sage Sauce
In a small saucepan or skillet melt the butter and begin to melt. Add mushrooms and asparagus, stir and sauté for 5min approx. *When milk solids stop foaming the bits will start to brown. Don't skip this step, as it is when you add lots of flavour to the butter. Add sage leaves, continue to crisp on low heat and season to taste.