Butternut Squash Gnocchi with Brown Butter and Crispy Sage Leaves
Crispy gnocchi made with butternut squash and tossed in a brown butter with crispy sage leaves.
  • 2Lbs/900g butternut squash, a small sized one
  • 1 Lb/450g potatoes, I used large russet baking potatoes
  • 3 cups/420g all purpose/plain organic flour
  • 3 eggs, organic large
  • 1 teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 2 tbs butter, softened
Brown Butter Sauce
  • 1 stick/113g unsalted butter
  • 2 large cloves garlic, sliced thin
  • Handful of sage leaves
  • a few tablespoons of olive oil, to brown the gnocchi
Garlic Cream Sauce
  • 1 cup/235mL heavy whipping cream
  • 2 large garlic cloves, minced
  • 4 cups broccoli crowns, blanched in hot water or sautéed.
  • Parmesan, optional
  1. Preheat the oven 400℉/200℃.
  2. Peel and chop the butternut squash into cubes.
  3. Add a drop of olive oil and roast for about 20 minutes until the squash is tender.
  4. Alternatively, you can cut the squash in half and place in a pan, add a drizzle of oil and bake the whole thing until tender.
  5. It will take about 30-45 minutes.
  6. Boil the potatoes until tender, or use your microwave and "bake".
  7. It takes about 8-10 minutes in the microwave and it's really quite convenient.
  8. The potatoes from the microwave are also drier so better to make gnocchi where you don't want water logged potatoes.
  9. I used a ricer to get the squash and potatoes nice and smooth before mixing in the flour.
  10. Once the squash and potatoes are nice and smooth, add the flour, salt, the spices, butter and eggs and mix into a sticky dough.
  11. The dough will be quite sticky, but when you start rolling the rope, use flour on the counter top and roll the rope in the flour.
  12. Take a small, lemon size piece of dough and start rolling into a rope.
  13. Add flour to the counter if dough is too sticky.
  14. Don't over work or over flour the rope.
  15. Cut out the size of gnocchi desired.
  16. I cut about 1½ inches/4 cm pieces, they expand a bit when cooked.
  17. I cut them a big bigger than traditional gnocchi since I was going to sauté them crispy.
  18. Continue rolling and cutting until all the dough is used up.
  19. Place the cut pieces on a baking sheet dusted with flour.
  20. Bring a big pot of water to the boil, add some salt.
  21. Drop a few pieces of gnocchi into the boiling water and allow the gnocchi to cook and float to the top.
  22. Remove the cooked gnocchi into a greased pan.
  23. Once all the gnocchi is cooked, you can use them however you like: tomato sauce, garlic cream sauce or sautéed till lightly crispy with browned butter and crispy sage leaves.
Brown Butter Sauce and Crispy Sage Leaves
  1. Sauté about 4 cups/servings of gnocchi until crispy in a drop of olive oil.
  2. Keep aside.
  3. Melt a stick of butter on low heat until beginning to brown.
  4. Add the garlic slivers and sage leaves.
  5. Brown the butter and allow the garlic and sage to get crispy.
  6. Toss the gnocchi in the sauce, add pepper and a sprinkle of sea salt.
Garlic Cream Sauce
  1. Heat the whipped cream on low with the garlic
  2. Toss the sautéed gnocchi and broccoli with the cream sauce
  3. Sprinkle with Parmesan if desired.
These amounts make a nice bit of gnocchi, you can easily halve it. It's enough for the 6 of us with leftovers, and when you go through all this trouble, you want leftovers. The amount of brown butter sauce is up to you. It's nice to have enough to coat but you don't want the gnocchi swimming in it, as good as it is. I guess you could sprinkle some Parmesan, but I didn't and no one missed it.
Nutrition Information
Calories: 5818 Fat: 296g Saturated fat: 173g Unsaturated fat: 104g Trans fat: 5g Carbohydrates: 626g Sugar: 30g Sodium: 6518mg Fiber: 42g Protein: 187g Cholesterol: 1342mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/butternut-squash-gnocchi-brown-butter-sage/