Butternut Squash Gnocchi with Sage & Brown Butter (gf)

 Adapted from https://azestforlife.com/recipe/butternut-squash-gnocchi-its-gluten-free/

Ingredients

1 medium to large butternut squash, peeled and cubed.
2 teaspoons neutral oil
Fresh ground black pepper
1/2 teaspoon sea salt
1 cup ricotta cheese (I used goat chevre cause I always have it)
2 large eggs, I used pasture raised
1/4 tsp garlic powder
⅛ teaspoon nutmeg, grated fine
½ teaspoon sea salt
⅛ teaspoon black pepper
1  ½ gluten free flour blend might
½ cups Parmesan Reggiano cheese, grated fine (plus some shaved for the finished dish)
 

Finishing the Dish:
8 tablespoons unsalted butter
3 tablespoons fresh sage cut into thin strips
Shavings of Parmesan Reggiano

Instructions
1

Roast the squash:
Preheat oven to 375 degrees. Cut the peeled squash in bite sized pieces
Add to a rimmed baking pan with oil, 4 cranks of black pepper and 1/2 teaspoon sea salt. Rub in to coat and spread out on the pan. Roast until cooked through, turning the squash once for 20 – 25 minutes until tender and cooked through but not browned. Set 1 cup out to cool. Place the rest in the turned off oven to stay warm.

2

Make Gnocchi Dough:
In a food processor add 1 cup cooled roasted squash – save the rest for the finished dish.
Add the next 6 ingredients: ricotta, eggs, garlic powder, nutmeg, sea salt and black pepper.
Process until smooth with a touch of texture from the squash.

3

Add the flour and parmesan and pulse in until just mixed in. Use a rubber spatula and scrape the sides, process until all is combined.
Remove the dough to a bowl. Use a knife and separate the dough into eight portions.

4

Dust your work surface with 1 teaspoon of flour and smooth out.
Add 1/8th of the dough and roll into a long thin log; about 16 inches long and 1/2 inch wide.
Use more flour if necessary so that it does not stick – but only use a little!

5

Cut the log into 1″ pieces – will be about 18 pieces. Don’t worry about how many you have, just make the size of the gnocchi consistent.

6

To shape: while holding the fork in one hand place gnocchi on the tines press down lightly on the back of the gnocchi and roll it down the tines. The result should be a little nugget with a dent on one side and fork marks on the other. Be very gentle.
Have 2 large trays ready dusted with some flour – Place all finished gnocchi as you shape on these trays.
Repeat until all 8 logs are cut and shaped.

7

To cook: cook in small batches so they have plenty of room to bob around without sticking to the sides or each other.
Bring a large pot of salted water to a boil. Add gnocchi and stir gently.
The gnocchi will float to the top! A hint they are cooking. Let them cook a bit longer, stirring for 3-4 minutes.
Drain them in a colander in the sink and toss gentle with a small amount of oil.

8

Place gnocchi and cooked cubed squash in a large wide bowl with plenty of room to stir without squishing.

Browned Sage Butter to finish the dish:
 Heat 8 tablespoons of butter in a 12″ skillet. Cook over low heat until all the butter is melted. Raise heat to medium-high stirring and watching closely. The butter will foam up a few times and then start to brown. As soon as you see any browning toss in the sage and stir. Cook until the butter solids are browned then immediately pour over gnocchi & squash. Using a rubber spatula fold together gently until mixed.

Serve with parmesan to top of desired.