Ahhh gnocchi. It takes me back to the old country. Just kidding. I’m not from the old country. But I do love gnocchi. It’s so comforting and versatile, and actually quite easy to make. Remember that Swai Roulade I made? This gnocchi was the perfect side dish. If you are unfamiliar with gnocchi (and if so, my condolences) it is basically a little potato dumpling. I made mine with squash though for a different twist, and dressed them simply with a sage brown butter sauce. These gnocchi would also be lovely in a soup. You could start with a whole, raw squash and roast it and puree it, but you can also do it the easy way with a block of frozen squash which is super cheap and convenient, found next to the blocks of frozen chopped spinach. Minimal ingredients create a very simple but flavorful dish that will take you straight back to the old country. If you are from an old country, that is…
Butternut Squash Gnocchi in Sage Brown Butter Sauce
12 oz frozen squash, thawed and excess liquid removed
2 tbsp. olive oil
1 sprig sage
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. nutmeg
1 cup flour, plus more as needed
In a medium bowl, combine squash, olive oil, sage, oregano, salt, and nutmeg. Add flour until it is a smooth dough, and not sticky. Let it sit for 30 minutes, covered with a damp kitchen towel. This will give the dough a nice stretchiness.
On a floured board, form the dough into two long ropes, about 1/2 inch wide. Cut into little pillows that are about the size of the tip of your thumb. Mine came out a bit beefier than I would have liked, so don’t use my pictures as a reference.
You could leave them as is, but to make them look like authentic gnocchi, wach this video to see how to mark them with a fork:
Ta da! (Not quite like the ones in the video…)
Boil them in salted water until they float to the top of the pot.
Ladle them out and put into a bowl, letting a little of the water get in too.
While the gnocchi are boiling, make the sauce.
4 tbsp. butter
8 sage leaves, chopped
juice of 1/2 lemon
In a skillet, melt the butter until it starts to turn golden brown, but don’t let it burn.
Remove from heat, and add the lemon juice. Pour over gnocchi and serve right away.
And check this out.