Ingredients

 

Potato Gnocchi

  • 2 lb idaho potato
  • 1 whole egg
  • 1 1/2-2 cups all purpose flour
  • 1 1/2 tsp salt

Butternut Squash Sauce

  • 3 lb butternut squash roasted
  • 3 oz parmesan cheese
  • 3 cloves roasted garlic
  • 3 cups water (vegetable stock or parmesan stock)
  • salt and pepper to taste

Garnish

Nutritional information

Calories: 431kcalCarbohydrates: 79gProtein: 17gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 984mgPotassium: 1490mgFiber: 7gSugar: 6gVitamin A: 24346IUVitamin C: 57mgCalcium: 421mgIron: 5mg

Prep Time 25 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 55 mins
Servings 6 people

How to roast butternut squash

  • Take and cut a whole butternut in half lengthwise. Discard the seeds, and place on a sheet pan lined with parchment paper, stuffed with 2 cloves of garlic in each halved cavity of the butternut squash.
    Drizzle with olive oil, salt, and pepper. Flip the butternut squash over so the cavity is face down and roast in a 400 degree oven for 40-45 minutes. Take out and let it cool for 15 minutes.
    Then scoop out the pulp along with the roasted garlic and place in a vitamix with the rest of the ingredients. Puree until completely smooth, season with salt and pepper.
    If you need a little more liquid because the sauce is too thick feel free to add a little of the gnocchi cooking water to it. Set aside and keep warm

How to make potato gnocchi

  • Get a steamer prepared by getting a stock pot with water and an insert ready.  You can either steam the potatoes whole with the skin and peel after they are cook or I like to peel them and chop them into medium size pieces.  
    It cooks faster and easier to put them in the ricer when they are cooked.  Place the potatoes in the steamer and put the lid on top. Cook the potatoes for 15 to 20 minutes until they are just done.  
    Then take the lid off and let them dry out for 3-5 minutes.  Then place the potatoes in a food mill or ricer, and rice them into a mixing bowl.  You can let potatoes cool slightly if they are too hot to work with.  Then make a well in the middle of the potatoes.  
    Take a cup of the flour and pour around the outside of riced potatoes.  Crack the egg into the middle of the well in the potatoes.  Then with a fork mix the egg into the potatoes working from the middle then slowly working your way out into the flour.  
    Once the dough starts to form get rid of the fork and use your hands.  You want incorporate the flour until a smooth dough forms but you don't want to knead or over work it.  You might need more flour if the dough is too sticky.  
    Once the dough has formed you can cut the dough into 5 slices using a dough cutter or knife.  The take each slice and roll with your finger into a rope.  You might need to add a little flour if the dough is too sticky.  
    Once a uniform rope of dough has been achieved cut into uniform bites.  I like to flour them a little more here to prevent sticking. Then using a gnocchi paddle (board) roll the gnocchi by flicking them into a lightly floured sheet pan lined with parchment paper.  

To finish

  • Have a pot of salted water boiling for the gnocchi.  Place the gnocchi in the water and cook until they start to float to the top (about 3 minutes)  Then strain and place into the pan with the butternut sauce.  
    Adjust the season with salt and pepper.  Then place in a bowl, shave parmesan and add fresh basil leaves, and a drizzle of pumpkin seed oil.  Serve and enjoy!
    potato gnocchi recipe with butternut squash

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