Butternut Squash Gnocchi with Whiskey Cream Sauce
Elevate your dinner table with this decadent Butternut Squash Gnocchi with Whiskey Cream Sauce, a restaurant-worthy dish that's surprisingly simple to make. The tender, pillowy gnocchi are made from roasted butternut squash, ricotta, and a hint of nutmeg, giving them a subtle sweetness and irresistibly soft texture. Tossed in a luxurious whiskey-infused cream sauce with hints of garlic, shallot, and fresh thyme, this meal is pure indulgence. Perfect for cozy evenings or special occasions, this dish is finished with a touch of Parmesan and fresh parsley for garnish. It's the ultimate combination of fall flavors and gourmet flair, crafted to impress and satisfy.
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Recipe Information
Ingredients
- 2 cups Butternut squash (peeled, seeded, and cubed)
- 1.5 cups All-purpose flour
- 0.5 cups Ricotta cheese
- 0.25 cups Grated Parmesan cheese
- 1 large Egg yolk
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 tablespoons Whiskey
- 1 clove Garlic (minced)
- 1 small Shallot (finely chopped)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cups Grated Parmesan cheese (for garnish)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Spread the cubed butternut squash onto a baking sheet. Drizzle with olive oil and season with a pinch of salt. Roast for 25-30 minutes, or until soft and caramelized.
Transfer the roasted butternut squash to a food processor or blender. Puree until smooth. Allow it to cool slightly.
In a large mixing bowl, combine the squash puree, ricotta cheese, grated Parmesan, egg yolk, salt, nutmeg, and flour. Mix gently until a soft dough forms. Avoid overmixing to keep the gnocchi light and tender.
Lightly flour a clean work surface. Divide the dough into four portions. Roll each portion into a 1-inch thick rope, then cut into 1-inch pieces to form gnocchi. Optional: Roll each piece over the tines of a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 2-3 minutes per batch, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet over medium heat, melt the butter. Add the chopped shallot and minced garlic. Cook for 2-3 minutes, or until fragrant and softened.
Deglaze the skillet with the whiskey, scraping up any browned bits. Allow the whiskey to reduce by half, about 2 minutes.
Lower the heat to medium-low. Stir in the heavy cream, thyme, and black pepper. Simmer gently for 3-4 minutes, until the sauce thickens slightly.
Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Cook for another 1-2 minutes so the flavors meld together.
Serve the gnocchi immediately, garnished with additional grated Parmesan and fresh parsley. Enjoy!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
