Description
A comforting homemade butternut squash gnocchi served with a rich brown butter sage pecan sauce. This recipe combines roasted butternut squash puree with tender gnocchi dough, pan-cooked to perfection, then tossed in a fragrant, nutty sauce with fresh sage and toasted pecans. Perfect for a cozy, elegant meal that serves four.
Ingredients
Scale
Gnocchi
- 1 cup butternut squash puree
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Brown Butter Sage Pecan Sauce
- ½ cup unsalted butter
- 8-10 fresh sage leaves
- ¼ cup pecans, chopped
Garnish
- Fresh parsley
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place each half cut-side down on a baking sheet. Roast for 30-40 minutes until the flesh is tender. Remove from the oven and let cool, then scoop out the flesh into a bowl to create the puree.
- Prepare the gnocchi dough: In a large mixing bowl, combine the butternut squash puree, egg, salt, and half of the flour. Mix well until combined. Gradually add the remaining flour to the mixture, working until a soft dough forms that is just firm enough to handle without being sticky.
- Shape the gnocchi: Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into ropes about ¾ inch thick. Cut the ropes into 1-inch pieces. Use a fork to gently press and create ridges on each gnocchi piece, which helps sauce cling better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them gently into the boiling water. They are done when they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to remove them carefully and set aside.
- Make the brown butter sage pecan sauce: In a skillet over medium heat, melt the unsalted butter. Continue cooking until the butter turns golden brown and develops a nutty aroma. Add the fresh sage leaves and cook for about 1 minute until fragrant. Stir in the chopped pecans and toast them lightly in the browned butter for an additional minute.
- Toss and serve: Add the cooked gnocchi to the skillet with the brown butter sauce and toss gently to coat evenly. Serve the gnocchi hot, garnished with fresh parsley for a burst of color and flavor.
Notes
- Use fresh sage leaves for the most vibrant flavor in the sauce.
- If the dough is too sticky, add a little more flour gradually, but avoid overworking to keep gnocchi tender.
- Roasting the butternut squash enhances its natural sweetness for the gnocchi.
- Serve immediately after tossing in the sauce to enjoy the best texture and temperature.
