Butternut Squash Gnocchi with Brown Butter and Sage is a delicious and elegant dish that brings together the earthy sweetness of butternut squash with the rich, nutty flavor of brown butter. The gnocchi, made with roasted butternut squash, are soft, pillowy, and perfect for absorbing the flavors of the sage-infused butter sauce. This dish is a perfect balance of comfort and sophistication, making it an ideal choice for a cozy dinner at home or a special occasion.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large egg
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 to 2 cups all-purpose flour, plus extra for dusting
- Salt and pepper, to taste
- 6 tablespoons unsalted butter
- 10-12 fresh sage leaves
- Freshly grated Parmesan, for serving
Instructions:
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Place the butternut squash cubes on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Allow it to cool.
- Make the Gnocchi Dough:
- Once the squash has cooled, transfer it to a food processor and puree until smooth.
- In a large mixing bowl, combine the butternut squash puree, egg, ricotta cheese, and Parmesan cheese. Mix until well incorporated.
- Gradually add the flour, 1/2 cup at a time, mixing until a soft dough forms. The dough should be soft but not too sticky. You may not need to use all the flour.
- Shape the Gnocchi:
- Transfer the dough to a floured surface and divide it into 4 portions.
- Roll each portion into a long rope, about 1/2 inch thick.
- Cut the rope into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the tines of a fork to create ridges.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
- Remove the gnocchi with a slotted spoon and transfer to a plate.
- Prepare the Brown Butter and Sage Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 3-4 minutes. Be careful not to burn the butter.
- Add the cooked gnocchi to the skillet and toss to coat in the brown butter and sage sauce.
- Serve:
- Serve the gnocchi hot, garnished with freshly grated Parmesan cheese and additional sage leaves if desired.
Enjoy your homemade Butternut Squash Gnocchi with Brown Butter and Sage!
