Butternut Squash Gnocchi With Sage Brown Butter Recipes

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER

Steps:

• for gnocchi:.
• Position a rack in the lower third of the oven and preheat to 350°F.
• Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
• Roast until tender, about 1 hour 15 minutes.
• When cool enough to handle, scoop out and discard the seeds.
• Remove squash flesh (pulp) and place in a sieve.
• Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
• The next day, puree the squash in a food processor.
• Transfer puree to a bowl and add the eggs and salt, stirring to combine.
• Add the flour and blend thoroughly.
• The dough should feel sticky and soft.
• Bring a large pot of water to a boil.
• Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
• Alternately, use a pastry bag and a small knife.
• Cook the gnocchi in small batches, 10 to 15 pieces.
• Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
• Remove gnocchi with a slotted spoon and set aside to drain.
• Repeat until all the dough is used up.
• for butter sauce:.
• Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
• Add the sage leaves and a pinch of salt and pepper.
• Add the gnocchi to the browned butter, tossing to coat.
• Sprinkle with Parmesan and serve immediately.

SHEET PAN GNOCCHI DINNER WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 450°F.
• Meanwhile, mix together the gnocchi, squash, shallots, olive oil, salt, and pepper.
• Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until the squash is tender, about 25 minutes.
• Meanwhile, mix the ricotta with salt and pepper to taste.
• Also while the sheet pan is in the oven, put the butter in a microwave safe bowl (I recommend Pyrex or ceramic), cover it with another microwave safe bowl or plate (to prevent splattering), and use the microwave to melt the butter, about 30 seconds. Continue to microwave in 30 second intervals until the butter is light amber. Add the sage and garlic and microwave in 30 second intervals until the butter is medium amber and smells nutty. This should take a total of 3 to 7 minutes depending on your microwave.
• Add the beans to the sheet pan. Dollop the ricotta cheese on top. Turn on the broiler and arrange a rack about 6 inches from the heating element. Broil until the beans are warm and the ricotta is lightly browned, 3 to 5 minutes.
• Drizzle the brown butter over the sheet pan. Sprinkle with the Parmesan cheese, garnish with sage leaves, and serve.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.