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Butternut Squash Gnocchi with Sage Butter
Recipe from From
Executive
Chef Brandon Miller of Stokes Restaurant and Bar in Monterey,
California.
Serves: 4
I N G R E D I E N T S
1 butternut
squash (about 1-1/2pounds)
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour
Sage Butter Sauce
4 ounces (1 stick) unsalted butter
12 fresh sage leaves
2 ounces Parmesan cheese, grated (about 1/2 cup)
Salt, to taste
Fresh ground pepper, to taste
I
N S T R U C T I O N S
Position a rack in the
lower third of the oven and preheat to 350 F.
Cut the squash in half lengthwise, through the stem end, and place on a
greased cookie sheet. Roast until tender, about 35 minutes.
When cool enough to handle, scoop out and discard the seeds. Remove
squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to
catch liquid and allow squash to drain in a refrigerator overnight.
The next day, puree the squash in a food processor. Transfer puree to a
bowl and add the eggs and salt, stirring to combine. Add the flour and
blend thoroughly. The dough should feel sticky and soft.
Bring a large pot of water to a boil. Using a teaspoon, form
walnut-sized pieces of dough and push them off the spoon and into the
water with your fingers. Alternately, use a pastry bag and a small
knife.
Cook the gnocchi in small batches, 10 to 15 pieces. Once the gnocchi
have risen to the surface, poach for exactly 2 minutes. Remove gnocchi
with a slotted spoon and set aside to drain. Repeat until all the dough
is used up.
Sage Butter Sauce Prep
Place butter in a large skillet and cook over medium heat until the foam
subsides and the butter begins to lightly brown. Add the sage leaves and
a pinch of salt and pepper.
Add the gnocchi to the browned butter, tossing to coat. Sprinkle with
Parmesan and serve immediately.
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Butternut Squash
is a member of the
Curcurbita moschata family that also includes
ponca, waltham, pumpkin, and calabaza. The orange-fleshed winter
squash delivers a flavorful dense flesh.
The butternut squash provides the most value of any squash, dollar for
dollar because it is thin-skinned, has a small cavity with fewer seeds and
less waste than with most other squashes.
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