Recipe

Acorn Squash Gnocchi With Brown Sage Butter Recipe

Add Step-by-Step Photos	Gnoeou / All my dishes 1 year, 10 months ago A light pasta with a nice sweetness. Pairs well with a spicy dish Prep:90m Cook:15m Servings:1012	Gnoeou
	light labor intensive homemade pasta

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Ingredients

3 Cups Mashed Acorn Squash (about 2 Medium Sized Squashes)

12oz of Ricotta Cheese - Drained in a sieve for about 2 hours

3oz of Parmesan Cheese(Finely Grated)

2 Tbsp of Packed Brown Sugar

2 tsp of Salt

1/2 tsp fresh ground nutmeg

2 3/4 Cups of All Purpose Flour (Rough Estimate at best)

Butter

Fresh Sage

Directions

Preheat Oven to 350

Cut squash in half and bake in 1/4 of water for 45 minutes

Scrape squash flesh into medium bowl and mash

Transfer 3 cups to large bowl

Add ricotta cheese and blend well

Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg and mash to blend

Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface and divide into 6 equal pieces

Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky.

Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes.

Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Melt butter in heavy large saucepan over medium-high heat. I used a Tablespoon of Butter for 2 servings.

Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

Add gnocchi. Sauté until gnocchi are heated through, about 6 minutes.

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Comments

pat2me 1 year, 10 months ago said:
This sounds reallly good, thanks!

sosousme 2 months, 3 weeks ago said:
Hey these sound like good gnocchi. Just one thing, in instruction 15 you say to turn off the heat, then in 16 you saute until heated through...just thought it might be easier with the heat on... :-)

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