BUTTERNUT SQUASH GNOCCHI W/ BROWN BUTTER SAGE SAUCE
Growing up, my nani (what we called my Italian grandma) always made gnocchi from scratch. Sometimes it was potato, sometimes it was flour, but I never saw her add butternut squash to the mix.
Hopefully, she is looking down and happy to see me making pasta dough from scratch either way!
When I make pasta dough, I often double or triple the recipe, sometimes even four times, and then freeze the remaining servings in separate plastic bags. Then the next time I want fresh pasta, I don't have to knead the dough again. It cuts the time down significantly.
Since it's the season, I added butternut squash to my pasta dough. The color is faint, only a slight yellow-orange hue is seen in the dough, but it's in there, I swear. Adding fiber, nutrients, and mild flavor. It's almost like the butternut squash fortifies the dough with vitamins in the same way cereals are fortified, too...maybe. lol.
Anyways, here's the recipe
BUTTERNUT SQUASH PASTA DOUGH
3 large eggs, whisked
⅓ cup butternut squash puree
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
2 cups unbleached, all-purpose flour + more as needed
BROWN BUTTER SAGE SAUCE
8 tbsp salted butter
2 cloves garlic, minced
1 1/2 tbsp fresh sage
MAKE THE DOUGH
In a bowl, combine the butternut squash puree with egg, salt, and olive oil and mix together. Then add in the flour, 1/4 cup at a time, mixing with a spoon. Add flour until the dough is smooth, slightly shiny, and somewhat elastic. You should add flour until you can easily fold the dough with your hands lightly covered in flour.
Divide the dough into 4-5 thick rectangular pieces. Roll the rectangle dough strips between your hands, one at a time to about 1/2-3/4 inch thick pieces. Using a knife or pasta cutter, slice into small bite-sized pieces. (Watch the video above for a demonstration)
In a medium size pot, bring generously salted water to a bowl, then add in the gnocchi. Once they start to float to the top, they are finished. Remove from water and set aside, covering with oil to avoid sticking.
MAKE THE SAUCE
In a medium size pit, melt butter over medium heat. Once it starts to bubble add in the garlic. Cook for about 30-60 seconds. Then add in the sage. Stir often for about 4-6 minutes until the butter turns a light golden brown. If you cook it 2-3 min longer, the garlic will start to fry in the butter, getting crunchy, which is also nice. Just be mindful not to burn the butter.
Combine the gnocchi in the sauce pan with the sauce, mix well. Divide amongst serving bowls and top with parmesan cheese.