Brown Butter «

Gnocchi with Brown Butter & Sage (photo by hzaida)

I have been thinking and talking about this recipe for months now. I figured I should put my thoughts and words into action! After doing some research and reviewing several recipes, I combined a few of my favorites and came up with this dish. Please do not be afraid of the number of steps in this recipe. I know once you read through the directions you will say “oh, that is not bad.”

I was surprised that it wasn’t necessary for me to do my normal 2 or 3 trial runs, first go was a success. I bet my husband is thankful too, not sure how we would feel about gnocchi after eating it for 3 days straight.

Butternut Squash Gnocchi with Brown Butter & Sage
Serves: 6

1 butternut squash
2 T. + 1/8 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
sage (1 herb box)
1/8 tsp. ground nutmeg
2 1/2 cups flour
1 stick unsalted butter
parmesan cheese

Cut the butternut squash in half lengthwise.
Scoop out the seeds and guts.
Drizzle extra virgin olive oil over both halves, roughly 2 T. worth.
Season both halves with salt and pepper.
Roast at 375 degrees for 1 hour.
Scoop out the inside of the squash and place in a clean bowl, throwing out the skins.
Either mash or place the squash through a ricer.
Add 1/8 cup extra virgin olive oil and nutmeg to squash.
Finely chop 4 sage leaves and add to squash.
Mix together thoroughly.
Incorporate the flour 1 cup at a time.
Mix together thoroughly.
Divide the soft dough into 4 equal parts.
On a floured surface, take 1 part at a time and start kneading. Add flour as needed (dough should not be sticky).
Roll out dough into a long rope.
Using a knife, cut into 3/4″ pieces.
Using a fork, lightly press the pieces with the backside leaving an indentation.
In a stockpot, bring salted water to a boil.
Working with small batches, place the gnocchi in the boiling water.
When the gnocchi starts floating to the top (2 – 3 minutes), remove using a slotted spoon and place on towel.
In a large frying pan, melt stick of butter over medium heat, until brown bits form and the butter has a nutty aroma (2 -3 minutes).
Turn off heat and add 8 – 10 sage leaves to the hot butter, until crisp.
Add gnocchi to butter and gently toss together.
Serve by removing gnocchi from butter with a slotted spoon, top with a pinch of salt and a good amount of parmesan.