Butternut Squash Gnocchi

Hi Everyone,

Today I am really excited, this is my first post with the Sunday Supper Group.  I joined the group because I feel it is so important to eat a good healthy meal around the table with your family.  We get so busy with all the huttle and buttle through the week that we tend to forget how important being together is.  So I thought Sunday would be the perfect day of the week for this and I really like what Sunday Supper stands for.  This weeks post is about goals and bucket lists.  We had to create a recipe that we had on our bucket list.  So today’s recipe is something that I have been wanting to make all year.  You have to forgive me, but the photos are not pretty since my kitchen is still being remodeled and I can’t for the life of me find a place in my house to take a good photo.  My lighting in my house is simply horrible!  I think I need to brighten it up a bit.  So here is my Butternut Squash Gnocchi.

Ok, there are a couple of things about this gnocchi that you should know.  One, I made them to big!!  lol, I cut them into 1″ pieces and it should be more like a 1/2″.  Also I used whole wheat pastry flour which made them a little on the heavy side.  Yes I should have used all-purpose flour, but I was too lazy to dig through boxes to get it.  Lesson learned on this one.  But with all that said, I am proud of these and they tasted pretty good too!!!  To make them they are a long process, but pretty simple.  Here are the step by step pictures.

First you bake the butternut squash for approximately 30 minutes depending of the size of your squash.  It will be fork tender when done.  Let the squash cool, then scrap out the flesh and place in a food processor to make creamy.  Heat the squash up to get all of the juice out of the squash, about 10 minutes.  Then you let it cool, and then add flour, shape into a ball, then cut off chunks of the dough to form into ropes and cut off your smaller  pieces.  It is quite a process, unless you already have the squash cooked in advance!

Be sure when you cut the dough, you don’t make them into as big of pieces as me.  In the recipe I am giving you the correct directions that you should follow.  🙂  Once I cut my dough I took the back of my fork to make little lines, it’s not necessary to do, but I was having fun!  I really like using the dough cutter!!  It makes me feel professional!

Once you shape the gnocchi, you can freeze it by placing the gnocchi on a baking sheet in the freezer, then in about 30 minutes, place the frozen gnocchi into a freezer bag.  Freezing them like this makes it easy to grab when you want a quick dinner.  To make, all you do is drop your gnocchi into boiling water, about 1 cup at a time and the gnocchi will float to the top when done, about 2 minutes!!  I loved seeing them float to the top!  It was a feeling of accomplishment.  Then you can serve with a sage and butter sauce like I did or it would even be good with tomato sauce!  I really did have fun making these and I’m glad I took these off my bucket list!  They may not look perfect, but they tasted good!

Butternut Squash Gnocchi with Sage Sauce

Nutrition Information

• Serves: 6 Cups Gnocchi

• Serving size: 1 Cup

Prep time:  30 mins

Cook time:  35 mins

Total time:  1 hour 5 mins

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A classic Italian Gnocchi made with fresh butternut squash and cooked in a sage and butter sauce.

Ingredients

• 2 lbs.butternut squash (to yeild 2 cups of puree)
• 1 tsp. olive oil
• 1 dash salt
• 1 dash pepper
• 1 pinch cayenne pepper
• ¼ tsp. cinnamon
• 1 egg, whisked
• 2¼ cup all purpose flour + more for kneading (I used whole wheat pastry flour)
• 4 tbsp. butter (I used Brummel and Brown)
• 1 tbsp. olive oil
• ½ tsp. dried sage or 6 - 8 leaves of fresh sage.
• 4 cups water

Instructions

1. Preheat oven to 400 F
2. Line baking sheet with parchment paper or aluminum foil; set a side.
3. Slice your butternut squash in half, and discard the seeds. Drizzle about 1 tsp. of olive oil over the squash and sprinkle with salt and pepper. Bake in oven for 30 - 40 minutes (mine was 30 minutes), depending on the size of your squash. Cook until it is fork tender; set a side until cool enough to handle.
4. Scrap the squash from the skin and place in a food processor and puree until smooth. You can also mash with a potato masher. You want to end up with 2 cups of butternut squash puree, reserve the remaining puree for another use.
5. Place squash in a large pot and cook until the liquid has evaporated about 5 - 10 minutes; stirring occasionally. Set squash a side until room temperature.
6. In a large pot, add water and bring to a boil; meanwhile prepare the gnocchi.
7. Place the squash in a bowl, at this point you can add additional seasoning, I added cinnamon and cayenne pepper or you can leave it plain. Add the egg to squash; mix together. Add 1 cup of flour and mix, add remaining flour and mix until dough forms into a ball.
8. On a heavily floured surface knead the dough until it all comes together. If the dough is sticky add a little more flour. Take part of the dough and form it into a long rope about ½" round and cut off ½" of dough at a time. With a fork you can make little lines, which is optional. At this point you can freeze the gnocchi, by laying on a parchment lined baking sheet and placing in the freezer for 30 minutes, than placing the frozen gnocchi into a freezer bag. To cook, follow directions below.
9. To cook gnocchi, place about 1 cup of gnocchi at a time in boiling water and cook until the gnocchi floats to the top of the water, about 2 minutes. Frozen will take about 3 - 4 minutes.
10. Meanwhile in a large skillet add butter, olive oil and fresh or dried sage; cook until melted. Add gnocchi to butter and sage mixture and cook until all the gnocchi is covered with butter and slightly browned if you prefer.
11. I made the serving size for 5, about 1 cup per person. Since I made my gnocchi so large, however, I measured out about 6 cups.
12. You can top the gnocchi with Parmesan Cheese and crushed pepper flakes if desired.

Notes

Calories per cup: 321, Fat: 7.9, Cholesterol: 37, Sodium: 93, Potassium: 479, Carbs: 58, Fiber: 12, Sugar: 0, Protein: 9

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Gosh, I really hate my photos!  lol  Sorry about that!  They taste way better than they look!!     Be sure to check out what the other members made and what was on their bucket list for the year!

Have a great day!

Toodles,

Jennifer

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
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• Braided Challah by The Girl in the Little Red Kitchen
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• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
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• Lightened Up Slow Cooker Butter Chicken by The Meltaways
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• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
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• Creamy Lemon Fudge by Chocolate Moosey
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• Hot Lemon Curd Soufflés by Food Lust People
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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