Butternut Squash Gnocchi With Whiskey Cream Sauce

Butternut Squash Gnocchi With Whiskey Cream Sauce is a Mediterranean recipe that serves 4. One serving contains 527 calories, 14g of protein, and 23g of fat. For $3.72 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. It is brought to you by Foodista. 72 people found this recipe to be yummy and satisfying. A mixture of flour, salt, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a solid spoonacular score of 58%. Butternut Squash Gnocchi With Whiskey Cream Sauce, Butternut Squash Gnocchi with Whiskey Cream Sauce, and Butternut Squash Gnocchi are very similar to this recipe.

Servings: 4

 

Ingredients:

1 small butternut squash, about 1 lb.

½ cup Parmesan cheese

¾ tsp. nutmeg, cinnamon, or ginger

1 tsp. salt

Pepper to taste

2 eggs

3 Tb. butter

2 Tb. flour

2 shallots, finely diced

4 cloves garlic, minced

2 cups chicken stock

1 cup bourbon

1/3 cup heavy cream

Salt and pepper

Fresh thyme leaves for garnish

Equipment:

oven

baking sheet

food processor

baking paper

cutting board

pot

frying pan

whisk

skimmer

Cooking instruction summary:

Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about inch wide. Cut the strip into pieces. This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! Serves 4. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

 

Step by step:


1. Preheat the oven to 450 degrees F.

2. Cut the squach in half.

3. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes.

4. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

5. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.

6. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough.

7. Roll into a long strip, about inch wide.

8. Cut the strip into pieces.

9. This is the tricky part~

10. Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges.

11. Place each piece on the floured parchment paper and repeat with the rest of the dough.

12. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes.

13. Meanwhile, heat another large skillet over medium heat.

14. Add the butter and flour, whisk until smooth.

15. Then add the shallots and garlic.

16. Saute for 3 minutes.

17. Then add the bourbon and chicken stock.

18. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt.

19. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.

20. Serve the gnocchi warm and garnish with fresh thyme leaves!

21. Serves

22. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!


Nutrition Information:

Quickview
526k Calories
13g Protein
23g Total Fat
34g Carbs
11% Health Score
Limit These
Calories
526k
26%

Fat
23g
36%

  Saturated Fat
13g
83%

Carbohydrates
34g
12%

  Sugar
8g
9%

Cholesterol
144mg
48%

Sodium
1127mg
49%

Alcohol
20g
111%

Get Enough Of These
Protein
13g
27%

Vitamin A
21305IU
426%

Vitamin C
65mg
80%

Calcium
283mg
28%

Vitamin B6
0.55mg
28%

Manganese
0.55mg
27%

Potassium
946mg
27%

Phosphorus
263mg
26%

Vitamin E
3mg
25%

Vitamin B3
4mg
23%

Folate
89µg
22%

Selenium
15µg
22%

Magnesium
85mg
21%

Vitamin B2
0.35mg
21%

Vitamin B1
0.31mg
20%

Fiber
4g
19%

Iron
2mg
14%

Copper
0.27mg
13%

Vitamin B5
1mg
13%

Zinc
1mg
9%

Vitamin B12
0.4µg
7%

Vitamin D
0.8µg
5%

Vitamin K
5µg
5%

covered percent of daily need
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