Butternut Squash Gnocchi With Garlic Sage Butter Over Wilted Spinach Recipes

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BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH



Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach image

A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!

Provided by Kim's Cooking Now

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Gnocchi Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

1 cup water
1 pound butternut squash, peeled and cut into 1/2-inch cubes
½ pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large egg
2 teaspoons salt
2 cups all-purpose flour, plus more as needed
2 bunches fresh spinach, rinsed and chopped
4 tablespoons salted butter
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh sage
4 cloves garlic, minced
½ teaspoon crushed red pepper
¼ cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
  • Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
  • Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
  • Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
  • Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
  • Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

Nutrition Facts : Calories 572.2 calories, Carbohydrate 79.1 g, Cholesterol 81.4 mg, Fat 22.5 g, Fiber 8.7 g, Protein 17.5 g, SaturatedFat 9.7 g, Sodium 1484.4 mg, Sugar 3.6 g

SQUASH GNOCCHI



Squash gnocchi image

This hearty vegetarian main course, or quick family supper, is healthy as well as delicious

Provided by Barney Desmazery

Categories     Dinner, Main course, Starter, Vegetable

Time 2h10m

Number Of Ingredients 10

2 butternut squash , halved, deseeded and cut into wedges
2 garlic cloves
sprig of thyme
2 tbsp olive oil
freshly grated nutmeg
up to 3-4 tbsp plain flour
105g parmesan , grated
100g butter
handful sage leaves
1 red chilli , deseeded and chopped

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
  • When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
  • You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
  • Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
  • Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
  • To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

Nutrition Facts : Calories 580 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.15 milligram of sodium

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.

BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER



Butternut Squash Gnocchi with Sage Brown Butter image

Provided by Lidia Bastianich

Categories     Potato     Appetizer     Vegetarian     High Fiber     Parmesan     Butternut Squash     Fall     Sage     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 1-pound butternut squash
1 tablespoon olive oil
1 12-to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Special Equipment
Potato ricer

Steps:

  • Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
  • Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
  • Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
  • Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  • Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
  • Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

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