Chef Lawrence Recipe: Butternut Squash Gnocchi

Fall will be here in just a couple of weeks and few foods exemplify the season like butternut squash. This is the perfect vegetable to utilize for fall dinner parties and definitely for Thanksgiving. Chef Lawrence Fogarty has put together a delicious recipe using this wonderful vegetable. Use today or use in the upcoming months. Whenever you decide, everyone will love it.

Butternut Squash Gnocchi with Browned Sage Butter

Ingredients

1 pound butternut squash
1 tablespoon olive oil
1/2 pound russet potato, peeled, quartered
3/4 cup Parmesan cheese, finely grated and divided
1 large egg, beaten
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all-purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage

Directions

Preheat oven to 400°F.

Cut squash in half, lengthwise; remove seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots on the outer skin. Allow the squash to cool enough to handle. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree. (You may have some left over.)

Cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato. Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour a tablespoon at a time. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 6-8 equal pieces.

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour.

Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour.

Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool.

Cook butter in heavy large skillet over medium heat just until golden; stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through. Garnish with more Parmesan cheese.

Watch for Chef Lawrence's recipes and learn how to cook new delicious dishes for you, your friends and your family to enjoy.