Butternut Squash Gnocchi with Brown Butter & Sage
Spring onions, peas, chickpeas and sun-dried tomatoes.
Ingredients
- 1 small (2 lb), roasted and mashed Butternut squash
- enough to cover the squash Aluminum foil
- ½ cup Ricotta
- ½ cup grated Parmesan
- 1 Egg yolk
- 1½–2 cups All-purpose flour
- 1 tsp Salt
- 5 tbsp Butter
- 12 leaves Sage
- 3, sliced Spring onions
- 1 cup Peas
- 1 can, drained Chickpeas
- ¼ cup Fogato sun-dried tomatoes
Steps
- Heat the oven to 425°F. Halve the squash, scoop out the seeds and cover it fully in aluminum foil, sealed tight, with no oil. No foil at hand? Put it in a deep baking dish, set that on a sheet pan and cover it with another sheet pan. Roast it longer than you think, until a knife slides straight through and it's very soft. Scoop it out, mash it and let it steam dry.
- Make the gnocchi dough like my homemade potato gnocchi, replacing the potato with the butternut squash: mix 1½ cups squash with the ricotta, parmesan, yolk and salt, then add flour until a soft dough forms.
- Cover your hands and your counter fully in flour, and keep flouring as you go. Roll the dough into ropes, cut into pieces and boil in batches until they float, about 2 minutes each.
- Brown the butter with the sage until nutty and crisp.
- Add the spring onions, peas, chickpeas and sun-dried tomatoes, then the gnocchi, and toss until golden.
Same method as my homemade potato gnocchi, with butternut squash in place of the potato. Roasting it sealed in foil with no oil keeps it soft and sweet. Squash is wetter, so use as little flour in the dough as you can get away with, but keep your hands and counter well floured; that's what keeps them pillowy.
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