Butternut Squash Gnocchi + Browned Butter + Fried Sage
This is one of the most insanely nummy things I’ve ever tasted. Insane. There is absolutely nothing like homemade pasta. This is pillowy soft and sooo simple, yet flavorful. It’s literally one of the best things I’ve ever eaten, everrrrrrrrrrrr. Ever. You can even make the gnocchi in advance and store it in the fridge, covered, for up to two days before cooking it. Then all you’d have to do at dinnertime is boil some water and make the sauce. Perfetto!
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. To make the squash puree:
  2. Preheat oven to 350 degrees. Toss the olive oil with the squash, and spread in a single layer on a sheet pan lined with parchment paper. Cook until tender, 25-35 minutes, then puree in a food processor.
  3. To make the gnocchi:
  4. In the bowl of a stand mixer fitted with the dough hook attachment, mix 1/2 cup + 5 tbsp of the squash puree, eggs, semolina flour and all-purpose flour for about 10 minutes or so, until fully combined and smooth. Cover the dough and let rest at room temp for 30 minutes. Line two baking sheets with parchment paper and dust with semolina. Cut off a chunk of dough about the width of two fingers, and roll into a 1/2 inch log on a floured work surface. Cut the log into 1/2-inch pieces, then with the side of your thumb, gently push each piece against a gnocchi board (or the back of the tines of a fork), rolling the dough to make a curled shape with an indentation on one side and a ridged surface on the other. (You’ll get the hang of it after a few tries.) Put the gnocchi on the prepped baking sheets and repeat the process with the remaining dough. Bring a large pot of generously salted water to a boil and add the gnocchi, cooking until they float to the surface, a couple minutes or so. Remove with a slotted spoon.
  5. To make browned butter + fried sage:
  6. In a medium saute pan over medium-low heat, cook the butter and the sage and let cook until it browns, 5-10 minutes or so. Remove from the heat and season lightly with salt.
  7. Add gnocchi to the pan, tossing with the browned butter, and serve warm.