Red Kuri Squash Gnocchi in Brown Butter Sage
Homemade Red Kuri Squash Gnocchi with Brown Butter Sage...A very long process, but fresh pasta is so worth it!! If you're new to fresh pasta, don't fret. Gnocchi is the easiest to make since it requires no pasta crank, machine, or adapter to a kitchen aid. All you need is a trusty fork!
This is a brilliant recipe for fall because it can be adapted to suit any squash or potato you would like to try. Kuri squash has a lovely subtle flavor, but this works equally as well with butternut, acorn, kabocha, etc...
Warning: this recipe makes a heroic amount of gnocchi which is brilliant for freezing!
- 10 servings
- Prep time: 3 Hours|Cook time: 30 Minutes|Total time: 3 Hours 30 Minutes
Brown Butter Sage
Prep the Squash and Potato
- Preheat oven to 400 Degrees Fahrenheit.
- Cut squash lengthwise in half, discard seeds. Brush with oil and season with salt and pepper.
- Roast squash on baking sheet, cut side down, until tender, about 40-60 minutes.
- While the squash is roasting, bring medium pot of salted water to boil. Cook the peeled and quartered potatoes until tender, about 20 minutes. Drain and mash with a fork.
- Once the squash is finished roasting, allow it to cool enough to handle. Scoop flesh from squash into food processor or mash with fork until smooth.
Make the Gnocchi Dough
- Mix the squash, potato, 1 cup parmesan, egg, mace/nutmeg, and salt in a large bowl or stand mixer.
- Gradually add 1 3/4 cups of flour, kneading gently until the dough holds together and is almost smooth. If the dough is very sticky, continue to add flour by the tablespoonfuls.
- Turn the dough out onto a floured surface and knead gently but briefly. Divide into 16 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour.
Make the Gnocchi
- Working with 1 dough piece at a time, roll the dough out into a 1/2 inch thick rope.
- Cut the rope crosswise into 3/4 inch pieces.
- Working with 1 piece at a time, roll the gnocchi along the back of a floured fork, making ridges on one side.
- Transfer gnocchi to floured baking sheets. Repeat with remaining dough.
- Cover the sheets with plastic wrap and chill for at least 30 mins in the freezer or 1 hour in the fridge.
Cook the Gnocchi
- Cook gnocchi in a large pot of boiling salted water until they float.
- Drain the gnocchi.
- In a heavy large skillet over medium heat, cook butter until it browns, stirring often, about 3-4 minutes.
- Add sage and stir for 30 seconds - 1 minute.
- Add gnocchi and cook until browned.
- Season with salt and pepper. Transfer to bowl and sprinkle with additional grated parmesan as desired. Enjoy!
- Extra Flour: This recipe seems to eat up a decent amount of flour, so don't be worried if it seems like you're using a lot! To keep everything from sticking, ensure your work surface and tools are properly dusted.
- Substitutions: You can substitute the squash for any type you enjoy eating! Just make sure to puree it as much as possible and blend well with the potato of your choice. Choosing a less "wet" squash and more powdery potato will help with the texture.
- Blade Mace: What's blade mace? It is the gorgeous shell that surrounds nutmeg! It has a similar taste, so substituting ground nutmeg works just fine! You can find blade mace at your favorite specialty spice store.
- Brown Butter: Browning butter seems intimidating, but it is very easy! If you're worried, just keep the pan on low or medium to start. You'll be smelling a delicious nutty fragrance as the butter turns darker. That's when you know you're ready to drop those gnocchi in!
- Do ahead: To break apart the number of hours it takes to put this recipe together you can definitely make the dough ahead of time.
- Freeze: You can freeze the gnocchi pre-cooked, which is what makes it so great! When you're ready to cook, go straight from freezer into boiling water. They're ready when they float!
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