Butternut Squash Gnocchi

If you want to add more Mediterranean recipes to your recipe box, Butternut Squash Gnocchi might be a recipe you should try. Watching your figure? This lacto ovo vegetarian recipe has 324 calories, 7g of protein, and 10g of fat per serving. For 53 cents per serving, you get a side dish that serves 6. It is brought to you by Peanut Butter and Peepers. 147 people have made this recipe and would make it again. A mixture of fresh sage, water, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Try Butternut Squash Gnocchi, Butternut Squash Gnocchi, and Butternut Squash Gnocchi for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 FLine 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.

 

Step by step:

1. Preheat oven to 400 FLine baking sheet with parchment paper or aluminum foil; set a side.Slice your butternut squash in half, and discard the seeds.

2. Drizzle about 1 tsp. of olive oil over the squash and sprinkle with salt and pepper.

3. 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.

4. 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.

5. 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.

6. Add the egg to squash; mix together.

7. 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.

8. 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.

Nutrition Information:

covered percent of daily need

 

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