Rustic Italian Gnocchi with Butternut Squash and Sage Butter

Name: Rustic Italian Gnocchi with Butternut Squash and Sage Butter
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs russet potatoes; 1 cup all-purpose flour; 1 large egg; 1 tsp salt; 2 cups butternut squash; 2 tbsp olive oil; Salt and black pepper; 1/2 cup unsalted butter; 12 fresh sage leaves; 1 clove garlic; Salt; 1/4 cup Parmesan cheese; Pinch of nutmeg

A comforting blend of handmade gnocchi and roasted squash, drizzled with fragrant sage butter.

Delight in this exquisite Italian main course featuring pillowy soft gnocchi paired with sweet roasted butternut squash and the nutty aroma of sage-infused butter.

1 h 45 min
4
Intermediate

Ingredients

For the Gnocchi

2 lbs russet potatoes

whole and unpeeled

1 cup all-purpose flour

plus extra for dusting

1 large egg

beaten

1 tsp salt

For the Roasted Butternut Squash

2 cups butternut squash

peeled and cubed

2 tbsp olive oil

Salt and black pepper

to taste

For the Sage Butter Sauce

1/2 cup unsalted butter

12 fresh sage leaves

1 clove garlic

minced

Salt

to taste

Optional Additions

1/4 cup Parmesan cheese

grated

Pinch of nutmeg

Preparation

Marinating the Roasted Butternut Squash

Preheat the oven

Preheat the oven to 400°F (200°C).

Toss squash

Toss the cubed butternut squash with olive oil, salt, and pepper.

Roast squash

Spread the squash on a baking sheet and roast for 25–30 minutes until tender and caramelized.

Preparing the Gnocchi Dough

Boil potatoes

Boil the potatoes in salted water until tender, about 30–35 minutes.

Mash potatoes

Drain and peel the potatoes while still warm, then pass them through a ricer into a bowl.

Form dough

Mix in the flour, salt, and beaten egg until a soft dough forms. Do not overwork.

Be careful not to over-mix the gnocchi dough to avoid a dense texture. Flour your hands and work surface to prevent sticking when forming gnocchi.

Cooking Process

Shaping the Gnocchi

Roll the dough into long logs and cut into 1-inch pieces. Press lightly with a fork for ridges.

Boiling the Gnocchi

Cook in salted boiling water until they float, about 3–4 minutes.

Making Sage Butter Sauce

In a pan, melt butter over low heat, add sage leaves and garlic, cook until fragrant.

Plating & Serving