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Tuesday, November 17, 2015

Chew on This | Butternut Squash Gnocchi with Brown Butter and Crispy Sage

Well, hello. Long time, no food.

It's been just over a month since I was last here offering up something to eat. Sorry about that. You know life, it gets life-y. Today, however, I have something so delicious, so fantastic,  so glorious...maybe you'll forgive me for my absence.

Butternut Squash Gnocchi with Brown Butter and Crispy Sage. Yes, that's a mouthful, but you'll be dreaming of these fluffy, pillowy gnocchi. You'll callously and unabashedly lick the brown butter from your fingers. And crispy sage...it's like the best potato chip you've ever eaten. But better. 

I made these gnocchi with a gluten free flour mix. Mimi made them with regular all purpose flour. Both recipes worked brilliantly. So do as you will when you make them. I have made several batches. Lots have been eaten. Lots have been frozen, then eaten. All have been stupendous  And of course, they would be a fantastic addition to your Thanksgiving or holiday table.



Here's our recipe:

Butternut Squash Gnocchi with Brown Butter and Crispy Sage

2 C cooked butternut squash 
1 1/2 + C flour (I used a gluten free flour blend (Cup4Cup), it worked perfectly)
1/4 C grated parmesan
1 t salt
1/2 t pepper
1 t powdered garlic
1 egg

Butternut Squash Gnocchi:
To start, cut butternut squash in half, remove seeds and place squash, cut side down, on a microwave safe plate. Microwave on high in 2 minute intervals until the squash is soft and easily pierced by a fork. Remove squash from the microwave and allow to cool to the touch.

Once the squash is able to be handled, scoop 2 cups of flesh out into a large bowl. To ensure smooth and fluffy gnocchi, beat butternut squash with a hand mixer to remove any lumps. Next, add in your flour, cheese, and spices. Stir slightly  just to incorporate. Now make a small well in your mixture and crack in your egg. Knead the dough to thoroughly mix in your egg. Your dough will be quite sticky. Form the dough into a ball and divide the dough into four portions. On a lightly floured surface, take each of those portions and roll into a thin log. Using a knife, cut off small, uniform pieces of the log making small pillows (If desired, slide your gnocchi down the tines of a fork to make the traditional grooved look).

At this point, you can boil some salty water and cook some of your gnocchi to be eaten right away! Carefully place the gnocchi into boiling water and they're finished as soon as they float to the top of the water. Drain and toss with your favorite sauce. OR...You can freeze your gnocchi! Place gnocchi in a single layer onto a cookie sheet lined with parchment paper. Freeze gnocchi for about 20-30 minutes. Remove from the freezer and place frozen gnocchi into freezer safe bags.

Brown Butter and Crispy Sage:
1 stick (8 tablespoons) butter, cut into 8 pieces
1/4 C fresh sage leaves, whole or chiffonade cut

To make your brown butter sauce, place cut pieces of butter into a small sauce pan. Melt butter over medium heat. Stir your butter constantly as it melts. The butter will begin to bubble and foam - keep stirring! Watch closely as your butter begins to darken. Take the butter immediately off the heat before it turns a caramel color. Pour the hot butter into a heat safe bowl to stop the cooking process. Yum!! - Brown Butter for your amazing Butternut Squash Gnocchi!

Now, place that sauce pan back onto the heat - lowering the heat to medium-low. There is probably some butter residue in that pan from your brown butter making process. Place your sage leaves into the butter residue in the pan and fry those sage leaves up until brown and crispy. This should only take but a few seconds. Sure, they may look deepest, darkest brown - but if you are careful, they won't be burnt and they'll taste like crispy bits of heaven over your gnocchi with brown butter sauce! WIN!

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