Sun-Kissed Harvest Squash Gnocchi

A creative twist on traditional American gnocchi, incorporating the sweetness of roasted butternut squash, with a hint of nutmeg and fresh sage. This recipe is perfect for a crisp autumn evening, or as a seasonal addition to your Thanksgiving feast.

🛒 Ingredients

• 2 cups roasted butternut squash
• 1 cup all-purpose flour
• 1/2 cup parmesan cheese
• 2 tbsp fresh sage
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 large egg
• 1 cup potato

👨‍🍳 Instructions

1. 1

   Step 1: Roast the butternut squash in a preheated oven at 400°F (200°C) for 30-40 minutes, or until tender.

2. 2

   Step 2: Peel and mash the roasted squash with a fork in a large mixing bowl.

3. 3

   Step 3: In a separate bowl, whisk together the flour, parmesan cheese, and a pinch of salt and pepper.

4. 4

   Step 4: Add the flour mixture to the mashed squash and mix until a dough forms.

5. 5

   Step 5: Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.

6. 6

   Step 6: Divide the dough into 4 equal pieces and roll each piece into a long rope.

7. 7

   Step 7: Cut the rope into 1-inch pieces to form the gnocchi.

8. 8

   Step 8: Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes, or until they float to the surface.

9. 9

   Step 9: Meanwhile, heat the olive oil in a large skillet over medium heat.

10. 10

    Step 10: Add the sage leaves to the skillet and cook for 1-2 minutes, or until crispy and fragrant.

11. 11

    Step 11: Remove the gnocchi from the water with a slotted spoon and add them to the skillet with the sage.

12. 12

    Step 12: Toss the gnocchi with the sage and parmesan cheese until well coated.

💡 Pro Tips

To prevent the gnocchi from becoming too sticky, make sure to knead the dough thoroughly and dust your surface with flour. Also, be gentle when rolling out the dough to avoid developing the gluten.

📊 Nutrition per Serving