Roasted butternut squash, combined with cinnamon and nutmeg, makes a delicious gnocchi.
Preheat oven to 400 F.
Chop butternut squash into bite-sized pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.
Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.
Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.
Bring water to a boil in a large pot.
Roll dough into thin strips and cut inch-long pieces from the strip. Place in boiling water and let cook for 3 to 4 minutes, or just until gnocchi floats. Drain pasta.
Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter does not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.
Pour brown butter over gnocchi and sprinkle with Parmesan cheese.
You must be logged in to post a review.
Four mitts: it was very yummy. Pretty easy to make. I could of used a little more description of how to brown the butter properly…and how to properly cube the squash. With or without skin on? It was sure a pain to smash the squash with that skin on and picking the bits out. Otherwise, a yummy recipe for fall.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
delilah on 11.18.2009
This was my first attempt at gnocchi, and I’m not sure if it turned out according to plan or not. I think I misjudged the flour, because they’re a bit slimy. Since I had no parmesan on hand, I sprinkled with cinnamon and a dash of sugar. It’s like eating a liquid cinnamon roll.
So, different, but good!