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Author Notes: I've made potato gnocchi many times, and substituted butternut squash this time. They are a little sweet, and taste amazing with the browned butter, garlic and sage. —Leith Devine
Makes 7 dozen
- 1 pound butternut squash, cooked
- 2 eggs, beaten
- 2 teaspoons salt
- 1/2 cup parmesan cheese, grated
- 4 cups flour (adjust as needed)
- 1/4 cup butter
- 6-8 fresh sage leaves
- 1 teaspoon pepper
- 1 clove garlic, crushed
- I started with cubed butternut squash. Microwave it on high until tender and cooked through. Puree in a food processor until smooth. Set aside in the refrigerator to cool.
- Beat the 2 eggs, and add the cooled squash puree and salt. Mix to combine.
- Add the flour 1 cup at a time and stir gently to combine. Keep adding flour until the dough can be kneaded. Knead gently or the gnocchi will be tough.
- Flour your work surface. Divide dough into small balls. Roll the balls out into a "snake" and use a knife or a bench scraper to cut individual gnocchi from the snake. They should be roundish, not flat. Gently roll with a fork for the traditional gnocchi grooves, but don't flatten them out. Place on parchment paper while you keep rolling.
- Bring a pot of salted water to a boil. Add gnocchi eight to ten at a time so they have room to cook. When they rise to the top, remove them with a slotted spoon and place in a bowl. Repeat until you have enough for dinner! Extra gnocchi can be frozen on a flat pan lined with parchment paper. When frozen, transfer to a freezer safe bag.
- Heat up a deep frying pan and melt the butter and add the sage leaves. I cut up some and left others whole. Cook until butter is browned, then add crushed garlic and pepper. Cook until sage leaves are crispy.
- Add cooked gnocchi to pan and cook to heat through, tossing in the butter.
- Serve with a a sprinkling of parmesan cheese.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe