Butternut Squash Gnocchi With Whiskey Cream Sauce
Butternut Squash Gnocchi With Whiskey Cream Sauce is a Mediterranean recipe that serves 4. One serving contains 527 calories, 14g of protein, and 23g of fat. For $3.72 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. It is brought to you by Foodista. 72 people found this recipe to be yummy and satisfying. A mixture of flour, salt, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a solid spoonacular score of 58%. Butternut Squash Gnocchi With Whiskey Cream Sauce, Butternut Squash Gnocchi with Whiskey Cream Sauce, and Butternut Squash Gnocchi are very similar to this recipe.
Servings: 4
Ingredients:
1 small butternut squash, about 1 lb.
½ cup Parmesan cheese
¾ tsp. nutmeg, cinnamon, or ginger
1 tsp. salt
Pepper to taste
2 eggs
3 Tb. butter
2 Tb. flour
2 shallots, finely diced
4 cloves garlic, minced
2 cups chicken stock
1 cup bourbon
1/3 cup heavy cream
Salt and pepper
Fresh thyme leaves for garnish
Equipment:
oven
baking sheet
food processor
baking paper
cutting board
pot
frying pan
whisk
skimmer
Cooking instruction summary:
Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about inch wide. Cut the strip into pieces. This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! Serves 4. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
Step by step:
1. Preheat the oven to 450 degrees F.
2. Cut the squach in half.
3. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes.
4. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
5. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
6. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough.
7. Roll into a long strip, about inch wide.
8. Cut the strip into pieces.
9. This is the tricky part~
10. Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges.
11. Place each piece on the floured parchment paper and repeat with the rest of the dough.
12. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes.
13. Meanwhile, heat another large skillet over medium heat.
14. Add the butter and flour, whisk until smooth.
15. Then add the shallots and garlic.
16. Saute for 3 minutes.
17. Then add the bourbon and chicken stock.
18. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt.
19. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
20. Serve the gnocchi warm and garnish with fresh thyme leaves!
21. Serves
22. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
Nutrition Information:
covered percent of daily need
