Air Fryer Gnocchi And Squash With Brown Butter And Sage Recipes

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AIR-FRIED GNOCCHI



Air-Fried Gnocchi image

Crispy on the outside, soft and chewy on the inside, air-fried gnocchi served on top of dressed tomatoes. The texture gnocchi get when air fried is amazing and quite additive.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 4

Number Of Ingredients 9

3 cups grape tomatoes, halved
¼ cup olive oil
1 teaspoon minced fresh oregano
½ teaspoon minced garlic
salt and freshly ground black pepper to taste
1 (16 ounce) package packaged gnocchi
4 tablespoons unsalted butter
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
  • Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
  • Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
  • Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.

Nutrition Facts : Calories 424 calories, Carbohydrate 25.6 g, Cholesterol 55.1 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 14.7 g, Sodium 193.8 mg, Sugar 0.1 g

WINTER SQUASH GNOCCHI WITH BROWN BUTTER & SAGE RECIPE - (4.4/5)



Winter Squash Gnocchi with Brown Butter & Sage Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 13

1 head of garlic, top third cut off
Extra-virgin olive oil, for rubbing
1 pound baking potatoes
1 (2-pound) butternut squash, peeled, seeded and cut into 2-inch pieces
2 large egg yolks, at room temperature
1/4 cup fresh ricotta cheese
2 tablespoons flat-leaf parsley, minced
Kosher salt
1 1/4 cups all-purpose flour, plus more for dusting
1 stick unsalted butter
10 sage leaves, thinly sliced
1 tablespoon fresh thyme, finely chopped
Parmigiano-Reggiano shavings, for serving

Steps:

  • Preheat the oven to 375ºF. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky. Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi. In a large nonstick skillet, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Add the sage and thyme and cook for 20 seconds. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and serve, passing the cheese shavings at the table. MAKE AHEAD The gnocchi can be prepared through Step 3 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER



Butternut Squash Gnocchi With Sage Butter image

You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.

Provided by Punky Julster

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/2 lb) butternut squash
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour
4 ounces unsalted butter
12 fresh sage leaves
2 ounces parmesan cheese, grated (about 1/2 cup)
salt and pepper, to taste

Steps:

  • for gnocchi:.
  • Position a rack in the lower third of the oven and preheat to 350°F.
  • Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
  • Roast until tender, about 1 hour 15 minutes.
  • When cool enough to handle, scoop out and discard the seeds.
  • Remove squash flesh (pulp) and place in a sieve.
  • Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  • The next day, puree the squash in a food processor.
  • Transfer puree to a bowl and add the eggs and salt, stirring to combine.
  • Add the flour and blend thoroughly.
  • The dough should feel sticky and soft.
  • Bring a large pot of water to a boil.
  • Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
  • Alternately, use a pastry bag and a small knife.
  • Cook the gnocchi in small batches, 10 to 15 pieces.
  • Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
  • Remove gnocchi with a slotted spoon and set aside to drain.
  • Repeat until all the dough is used up.
  • for butter sauce:.
  • Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
  • Add the sage leaves and a pinch of salt and pepper.
  • Add the gnocchi to the browned butter, tossing to coat.
  • Sprinkle with Parmesan and serve immediately.

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  • Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi.


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