Gluten Free Butternut Squash Gnocchi With Sage Butter Sauce Recipes

GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

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.

GLUTEN FREE BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Preheat oven 375°. Peel squash and and cut into 1" cubes and roast with drizzled olive oil and allspice for 30-35 minutes, or until soft. When done roasting,smash it and let cool to room temperature. Combine dry ingredients--flour, cornstarch and salt in a large bowl. And then add oil,parmesan,squash, allspice and eggs. Combine till well blended. Dough should be a little moist, and not to dry. In order to roll out the gnocchi you want it to be smooth and not over floured. Make the dough into one big ball. Place in fridge for 30 mins. Take out of fridge and place on a well "floured" surface. Take a small piece out of the dough, roll it between your hands to make a round yet oval gnocchi. Then take a fork, and make a indent with the side of the fork on top of the gnocchi. Start to boil salted water. Chop the chilled butter in tablespoon pieces, and coarsly chop both the pancetta, sage and walnuts. On low heat, cook the butter and sage. Sprinkle in allspice(1 tsp) once cooked. Add gnocchi to boiling water, and once they rise to the top, remove with a strain-like spoon and toss into the butter-sage sauce pan. Continue until all the gnocchi is in the sauce pan. Cook tossing everything together--gnocchi, sauce, sage, pancetta, and walnuts. Sprinkle more cheese on top and serve hot.

PUMPKIN GNOCCHI WITH FRIED SAGE AND CREAM SAUCE

Steps:

• Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.
• Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.
• Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.
• Shape the dough: Work the dough as little as possible and quickly so the starch doesn't have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.
• Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don't touch each other.
• You can now freeze them or cover them with a towel while you prepare the sauce.
• Brown butter: Cut butter into smaller, equal pieces and add to a saucepan (easier to see the browning if you choose a light colored one). Melt and let it simmer for about 7-10 minutes or until it has browned and smells nutty.
• Cook mushroom: In the butter, add chopped chanterelles and shallot onion and cook until mushrooms are soft and has absorbed some of the butter, about 5-7 minutes. Work in batches, especially if you use fresh chanterelles.
• Simmer 15 minutes: Remove the chanterelles from the pan and if needed, deglaze the pan with a little white wine. Once done, add the rest of the white wine, along with the heavy cream, vegetable stock, Worcestershire sauce, thyme. Let it simmer for 15 minutes or until thickened. Stir in shredded parmesan cheese at the end. Season with salt and pepper if desired. Add mushroom mix back in.
• Brown butter: Brown butter in a cast iron skillet on medium high heat, about 7 minutes, until it smells nutty.
• The sage: Add the whole sage leaves and fry for 30 seconds or until crispy. Take them out and leave them to dry on a paper towel.
• Boil gnocchi: Meanwhile, boil gnocchi in salted water (they can be boiled directly from the freezer). Take them out with a slotted spoon once they have risen to the top. Work in batches so you don't overcrowd the pot and skillet.
• Fry gnocchi: Add the boiled gnocchi to the cast iron skillet and fry for a couple of minutes total.
• Serve: Add to serving bowls, ladle the sauce over and top with the crispy sage leaves.