Tweaked Gnocchi with Butternut Squash
Experience autumnal perfection with this Tweaked Gnocchi with Butternut Squash recipe, a delightful blend of tender homemade gnocchi, caramelized roasted butternut squash, and a fragrant sage butter sauce. This dish puts a seasonal spin on classic Italian comfort food, combining fluffy potato-based gnocchi with the natural sweetness of squash and the nuttiness of browned butter. Perfectly seasoned with nutmeg and black pepper, each bite feels indulgent yet balanced. Impress your guests by garnishing the dish with freshly grated Parmesan for an elegant finish. With simple techniques and accessible ingredients, this recipe transforms humble pantry staples into a restaurant-worthy dinner ideal for cozy evenings.
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Recipe Information
Ingredients
- 2 medium-sized Potatoes
- 1.25 cups All-purpose flour
- 0.25 cups Parmesan cheese
- 1 large Egg yolk
- 1 medium-sized Butternut squash
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 0.25 cups Parmesan (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces. Toss with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper.
Roast the butternut squash in the oven for 25-30 minutes or until tender and caramelized. Remove from the oven and set aside.
While the squash is roasting, boil the potatoes whole and unpeeled in a large pot of salted water for 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skins off and mash the potatoes until smooth. Let them cool completely.
On a clean surface, combine the mashed potatoes, 1 cup of all-purpose flour (reserving the remaining 0.25 cup for dusting), Parmesan cheese, egg yolk, and 0.25 teaspoon of salt. Gently knead the mixture until a soft dough forms. Avoid over-kneading to keep the gnocchi tender.
Cut the dough into four portions. Roll each portion into a long rope about 1/2-inch thick and cut into 1-inch pieces. Optionally, use a fork to press gently on each piece to create ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches, cooking until they float to the surface. This will take about 2-3 minutes. Remove with a slotted spoon and set aside on a plate.
In a large skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add the sage leaves and cook for 1 minute until crispy.
Add the roasted butternut squash to the skillet and toss gently in the sage butter.
Carefully add the cooked gnocchi to the skillet, tossing everything together to coat evenly. Season with additional salt, black pepper, and nutmeg to taste.
Serve immediately, garnished with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 896 mg | 19% | |
*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.
