BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER
You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.
Provided by Punky Julster
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
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
Store-bought gnocchi, butternut squash, and cannellini beans all cook together on one sheet pan-no boiling needed! Add a topping of ricotta and brown butter, and buon appetito!
Provided by Christine Pittman
Categories Entrée
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 519 calories, Sugar 2.8 g, Sodium 788.5 mg, Fat 27.7 g, SaturatedFat 13.8 g, TransFat 0 g, Carbohydrate 56.6 g, Fiber 5.6 g, Protein 14.5 g, Cholesterol 58.9 mg
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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- Preheat oven to 425°F. Place squash pieces on a large piece of foil; drizzle with 1 tablespoon of the melted butter. Bring edges of the foil together to create a loose packet; place foil packet on a 15x10x1-inch baking pan. Bake about 30 minutes or until tender. Open foil packet; cool completely (it is essential that the squash pieces be cooled to room temperature). Press cooled squash through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.
- In a small bowl whisk together the remaining 2 tablespoons melted butter, the salt, the 1/4 teaspoon pepper, and the nutmeg. Add butter-nutmeg mixture to squash, stirring until combined. Stir in 2 cups of the flour, stirring just until combined (the dough will be fairly soft and still slightly sticky). (Adding too much flour or overworking the dough will make the gnocchi tough.)
- Lightly flour a work surface with some of the remaining flour. Turn out dough onto the floured surface; divide dough into sixths. Working quickly, roll one piece of the dough into an 18-inch-long rope, about 3/4 inch in diameter. Cut the rope crosswise into 1-inch pieces; use your hands to gently shape each piece into a ball. Roll each ball over a lightly floured gnocchi paddle or the tines of a fork or the side of a grater to create ovals with a pattern on one side. Place on a clean kitchen towel or a baking pan lightly dusted with flour.
- In a large pot or Dutch oven of gently boiling lightly salted water cook several of the gnocchi for 2 to 3 minutes or until gnocchi rise to the top. Remove with a slotted spoon and drain briefly on paper towels. Repeat with the remaining gnocchi, cooking several at a time.
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- Preheat the oven to 375º. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft.
- Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky.
- Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet.
- Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi.
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- Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
- When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
- While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
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- In a saucepan, gently fry the leeks, garlic, sage, thyme and turmeric in olive oil for 4-5 minutes. Add the butternut squash and vegetable stock. Bring to a boil and then reduce the heat. Cook for 15-20 minutes until the squash is fully softened through.
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- Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil.
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- Preheat oven to 425ºF. In a large mixing bowl toss the butternut squash with the olive oil and season with salt and pepper. Spread evenly on an aluminum-foil-lined baking sheet. Roast until tender and lightly browned, about 25 to 30 minutes.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the gnocchi and cook, until they rise to the top, about 3 minutes. Drain the gnocchi and return to the pot.
- In a medium sauté pan over medium heat, cook the pancetta until most of the fat has rendered and the pancetta is brown and crisp, about 10 minutes. Remove from the pan and drain on a paper towel-lined plate.
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