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!
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
- 1/4 tsp. cinnamon
- 1 egg, whisked
- 2 1/4 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
- 1/2 tsp. dried sage or 6 - 8 leaves of fresh sage.
- 4 cups water
Instructions
- Preheat oven to 400 F
- Line baking sheet with parchment paper or aluminum foil; set a side.
- 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.
- 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.
- 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.
- In a large pot, add water and bring to a boil; meanwhile prepare the gnocchi.
- 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.
- 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 1/2" round and cut off 1/2" 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.
- 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.
- 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.
- 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.
- 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
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
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- French Baguette by Mooshu Jenne
- 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
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichoke by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- Classic Cheese Souffle by Jodi Can Cook
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Baked Alaska by It’s Yummiclicious
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- 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.
This dish sounds absolutely amazing! I have never tackled making gnocchi at home, and I totally want to!
You should try it. It’s easy, but time consuming!! If you make your squash ahead of time, it will make the process go some much quicker.
Jen – I’m so glad you joined in on Sunday Supper…you’ll love it here! I’ve never made gnocchi at home, but you make it look very do-able!!
Hi Wendy!!! It’s do-able! If I make it, it can be done!
I’m glad your in the group too!!! Hope you come back to CA soon, so we can catch up!
Gnocchi is on my bucket list this year. I will attempt it, and I will make it taste as delicious as yours looks! Great job!
Ahhh, thanks Nicole! Your too kind! I can’t wait till you make your gnocchi!
I think butternut squash is my favorite gnocchi flavor. And sage is the perfect herb to pair it with. Lovely recipe! Welcome to the group!
Thank you for having me!!! Your right sage and butternut squash are perfect together!!
Welcome to #SS! I’m so glad you’re here! I’ve made gnocchi at home once, and I need to do it again!
Thanks Jen! Also, thank you for all your help and guidance!! I appreciate it!! For the gnocchi, you must make it again! It’s a perfect dinner or even as a side dish!!
I am a HUGE gnocchi fan… but I’ve never made them with butternut squash – what a delicious idea! They looks so delicious…wonderful little pillows. thanks for the inspiration.
Thanks Heather!! I don’t have gnocchi nearly enough, but I think I need to change that!
Isn’t sage butter sauce the most perfect thing for gnocchi? I love it and it’s so easy. The handmade gnocchi look great too. Nice work.
Thanks Chris! The sage butter is amazing with gnocchi, nice and light!! Perfect combo!
I love Gnocchi! What a great way to use butternut squash. Thanks for sharing it.
Thank you!
I’m so glad you joined the Sunday Supper group!!! And that you checked gnocchi off your bucket list! Yours sounds wonderful…I’d rather have mine too big than too small
Thanks Liz! I’m glad to be apart of this group too! I always see your posts on Sunday morning and I wanted to join!
Welcome to #SundaySupper!! Your gnocchi looks so good, one of my favs!!
Thanks Tara!!! Glad to be here!
I love your dish, it looks fantastic! You make me crave lasagna!
Love, love, love butternut squash gnocchi! I make this and other types a few times a year! It is labor intensive but totally worth it.
Oh, it’s so worth it! Especially if you make a big batch of it! It freezes well! I have to try it again!
So glad you are part of #SundaySupper!!! Wow, what an awesome recipe for your first time. I adore gnocchi and love that you incorporated butter nut squash. Fabulous!
Thank you for the invite Isabel! I am having so much fun being apart of the group!!
i LOVE gnocchi. i have never had butternut squash gnocchi before only potato. but these sound and look delicious. another one i am gonna have to try!
Thank you, I want to try it with potato. I have had potato gnocchi before and love it!! Since my Husband is not a squash fan, I think he would be happy with potato!
How did you know I’ve been wanting to make gnocchi for a while? I planned on using pumpkins but butternut squash sounds just as good! Great recipe
pinning!
Thanks for pinning Kammie! I was actually thinking of making it with pumpkin, especially since I overstocked my cupboards with canned pumpkin. Maybe next time?
Yes! Try it out and let us know how it turns out
Will do!
Yumm ! that looks quite fancy
Why thank you!!!
Welcome to Sunday Supper! This looks like a wonderful recipe – butternut and sage is one of my favorite flavor combinations!
Thank you!! I am really happy to be apart of the group! I love sage with butternut squash together, such a great combination!
So glad you joined in the Sunday Supper fun! I have yet to make gnocci so it is still on my bucket list. Thanks for sharing your recipe.
Thank you for having me! I am having so much fun being apart of the group!
I think the pictures look fine! The pic is what brought me here!
Thank you so much!! That is kind of you to say!
Have a nice evening!
These sound flavorful and delicious! I love gnocchi but have only made it one.
Oh, you should make it again! I bet it turned out great! What kind did you make?
We love gnocchi but have never attempted to make it. This recipe makes me want to try!
Try it, it’s fun and not hard to do and it’s so rewarding.
Don’t be so hard on yourself – I think the photos look fantastic! And you weren’t kidding about the giant sized gnocchi – go big or go home, right?
These look amazing! And I’m sure they’re a hundred times better than packaged, frozen gnocchi.
Thank you Nancy!! Your funny! Yah, they maybe a little big, but I like what you say go big or go home! lol You made me a chuckle.
Welcome to Sunday Supper! First, your photos are not horrible, they are pretty awesome. Those are the largest gnocchi I have ever seen. I have a butternut squash staring at me as we speak. I think I know what his outcome is going to be!
I’m laughing right now! Those are some big gnocchi!!! Opps, I know for next time to make them smaller.!!
I made sweet potato gnocchi and pumpkin gnocchi and now I need butternut squash gnocchi!
Ohhh, I have to make sweet potato gnocchi, that sounds good!!!
Those look delicious!! Welcome to #SundaySupper!
Thank you for having me!
Welcome to Sunday Supper! And what a fabulous first post with the group. Gnocchi is something I definitely want to try, and I love butternut squash, so I bet these are awesome!
Thank you! I am really excited to be apart of the group!!
Gnocchi has been on my bucket list for a while and now that you made butternut squash gnocchi I am even more inspired to try it myself.
This gnocchi looks great and I love how you made it look different!
Gnocchi is also on my bucket list so thanks for the tips!
Gnocchi is on my list this year too – love your squash version. Looks amazing!
Thanks Erin, your to kind!!! I know they are a little big. lol
This is going on my menu plan for next week! It looks so good!
Thanks Cindy! Let me know how it works out for you!
Welcome to #SundaySupper! So happy to have you. Way to start with a statement! This is a great recipe and one I will have to add to my make list.