GNOCCHI WITH SQUASH AND KALE
Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
- Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
- Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Nutrition Facts : Calories 438, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 76 milligrams, Sodium 989 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 16 grams
BIBA'S RICOTTA SQUASH GNOCCHI
This recipe was passed down to chef Biba Caggiano from her mother.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
- In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
- To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
- Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
- While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
- Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.
GNOCCHI WITH ROASTED SQUASH & GOAT'S CHEESE
A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
- Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.
Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.76 milligram of sodium
BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH
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
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
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER
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
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.
More about "squash gnocchi recipes"
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER RECIPE
From bonappetit.com
4.1/5 (141)Estimated Reading Time 9 minsServings 6Total Time 4 hrs
- 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.
BUTTERNUT SQUASH GNOCCHI RECIPE | MYRECIPES
From myrecipes.com
4.5/5
- With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
- In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
- Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
- Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
BUTTERNUT SQUASH GNOCCHI - HALF BAKED HARVEST
From halfbakedharvest.com
3.6/5 (99)Total Time 1 hr 55 minsCategory Main CourseCalories 548 per serving
- Place squash halves cut side up on a baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper.
- Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
BUTTERNUT SQUASH GNOCCHI RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Butternut Squash RecipesCalories 417 per serving
- Whisk egg and yolk in a medium bowl. Add squash, salt and nutmeg; whisk to combine. Add 2 cups flour and stir with a wooden spoon until the mixture starts to come together as a loose sticky dough.
- Spread the remaining 1/3 cup flour on a clean work surface, piling most of it toward the back of the area. Turn the dough out onto the floured area. Gently work the dough into a single piece, using as much flour as necessary to keep the dough from sticking to your hands. Do not knead.
- Pat the dough into a round disk. Cut into 4 equal wedges. Roll (and pinch) 1 portion on the floured surface into about a 3/4-inch-thick snake. Cut the snake into pieces about 3/4-inch wide. Repeat with the remaining 3 portions of dough. Turn the gnocchi cut-side down onto the floured surface and press down with a well-floured fork to flatten into ovals with tine marks. Transfer to a flour-dusted, parchment-lined baking sheet and refrigerate, uncovered, for 2 to 4 hours.
- Bring a large pot of water to a boil. Add the gnocchi and stir to keep them from sticking to the bottom of the pot. Cook, stirring occasionally, until the gnocchi float and are cooked through, about 10 minutes. Drain well and spread out on a baking sheet coated with cooking spray.
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