This recipe elevates classic gnocchi by incorporating the sweetness of butternut squash, creating light and fluffy dumplings bursting with flavor. Crispy fried sage adds a delightful savory contrast, making this dish a perfect vegetarian option for a cozy fall meal.
Ingredients:
Gnocchi:
- 1 medium butternut squash
- 2 large eggs, beaten
- 1 teaspoon salt
- Freshly grated nutmeg (to taste)
- 1 cup grated Grana Padano cheese, divided
- 2 ½ cups all-purpose flour (plus additional for dusting)
Crispy Fried Sage:
- 2 shallots, sliced
- ½ cup whole fresh sage leaves (without stems)
- ¼ cup butter-infused olive oil
- Salt and freshly ground black pepper (to taste)
Instructions:
- Roast the butternut squash: Preheat oven to 350°F (175°C). Halve the squash, scoop out the seeds, wrap it loosely in foil, and place it on a baking sheet. Bake for 35 minutes, or until tender when pierced with a fork.
- Prepare the squash puree: Remove the squash from the oven, let it cool slightly, and scoop out the flesh from the skin. Place the flesh in a fine-mesh sieve set over a bowl. Cover the sieve and let the squash drain for at least 1 hour, preferably longer.
- Make the gnocchi dough: Once drained, puree the cooled squash. In a large bowl, combine the puréed squash, eggs, salt, nutmeg, and half of the grated cheese. Gradually add flour, mixing until a soft dough forms.
- Knead and shape the gnocchi: Turn the dough onto a lightly floured surface and knead for a few minutes until smooth and elastic. Dust your hands and the surface with flour as needed to prevent sticking. Cut the dough into four equal pieces and work with one piece at a time, keeping the remaining dough covered.
- Roll the dough: Roll the dough piece into a long rope about ½-inch thick. Cut the rope into ½-inch pieces. Gently roll each piece into a small ball, adding flour as needed to prevent sticking.
- Shape the gnocchi (optional): Using a fork held at a 45-degree angle, press each gnocchi ball against the tines to create ridges. Place the formed gnocchi on a lightly floured sheet pan. Repeat with the remaining dough pieces.
- Make the crispy fried sage: In a large frying pan, heat the butter-infused olive oil over medium heat. Add the shallots and cook until golden brown. Add the sage leaves and cook until crispy. Remove the sage and shallots from the pan and set aside on a paper towel-lined plate.
- Cook the gnocchi: Bring a large pot of salted water (6 quarts with 2 tablespoons of sea salt) to a boil. Gently drop the gnocchi, a few at a time, into the boiling water. Stir occasionally to prevent sticking. Cook for 2-3 minutes, or until the gnocchi float to the surface.
- Assemble and serve: Using a slotted spoon, remove the cooked gnocchi from the water and transfer them to a large serving dish. Add some of the reserved pasta water and the crispy fried sage and shallots. Toss gently to coat.
- Final touches: Reheat the remaining sage and shallots in the pan over medium heat. Add the gnocchi and cook for an additional 2 minutes. Add a cup of reserved pasta water and simmer for another minute. Stir in the remaining grated cheese and adjust seasonings with salt and pepper to taste.
- Serve: Plate the gnocchi and drizzle with additional olive oil if desired. Top with freshly grated cheese for an extra flavor boost.