Butternut Squash Gnocchi with Sage Brown Butter : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on November 19, 2016. Serves 6 INGREDIENTS 3-4 pounds butternut squash (enough to yield 1 cup p
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.
Cooking tools:
- Food processor
- Potato ricer
- Skewer
- Microplane
- Pastry brush
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Saute pan
- Mixing bowl
- Serving bowl
- Spoon
- Slotted spoon
- Measuring cup
- Colander
- Pepper mill
Ingredients
- 3-4 pounds butternut squash (enough to yield 1 cup puree)
- 2 tablespoons olive oil
- 1 bunch fresh thyme
- 2 medium russet potatoes
- Kosher salt
- 2 tablespoons ricotta cheese
- 2 large eggs, beaten
- ½ teaspoon freshly ground nutmeg
- 1¾ cups flour, plus more for dusting
- ½ cup butter
- 1 bunch fresh sage
- Parmesan cheese, for garnishing
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