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Butternut Squash Gnocchi with Sage Brown Butter Sauce

Butternut Squash Gnocchi with Sage Brown Butter Sauce
Serves 6
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Ingredients
  1. The perfect pairing for the 2013 The Posse, Rockpile
  2. 1 pound butternut squash
  3. 10 ounces, Russet potato, peeled
  4. 1 ounce butter
  5. 1/4 teaspoon nutmeg
  6. 1/4 teaspoon ground white pepper
  7. 1 teaspoon kosher salt
  8. 1 each egg yolk
  9. 2 – 3 cups all-purpose flour
Instructions
  1. Boil squash and potato until very soft. Put into food processor with cold butter, nutmeg, salt and pepper and run with “S” blade until smooth. Once mixture is smooth, continue running the food processor, add the egg yolk. Once the egg yolk is fully incorporated, stop the machine.
  2. Put 2 cups of flour on a worktable or large cutting board and scrape the batter out onto the flour. Work the flour into the batter with your hands until most of it is incorporated—you should have a very soft dough that is just firm enough to roll out into thin logs.
  3. Use the rest of the flour if needed to roll out the dough into “logs” that are the thickness of a quarter and 12” or so long. Chill the logs for 1 hour and then cut into slices that are approximately 1 1/2” long. Roll in flour briefly to prevent sticking, Place on a baking pan and freeze immediately. Once frozen, place in a zip lock bag for storage. These will last for several weeks frozen. They are best cooked from a frozen state.
  4. Boil salted water and add frozen gnocchi, continue to gently boil the gnocchi until they float, simmer one minute more, then test one gnocchi by cutting in half and checking the center. It should be light and plump and cooked throughout. If they appear still a bit “gummy” in the center, they need additional cooking time.
  5. Once cooked, the gnocchi should be gently tossed with the brown butter sage sauce and served immediately. Garnish with a few strands of lemon zest and a light sprinkling of an aged hard cheese, such as Vella Dry jack or a Pecorino Romano.
Brown butter sage sauce
  1. 3 ounces butter (the better the butter, the better the sauce!)
  2. 3 each leaves fresh sage
  3. Salt pinch (omit if using salted butter)
  4. Chop sage finely, set aside. Have gnocchi almost ready, simmering. Melt butter and salt and cook over medium flame until it starts to brown. When it’s about as brown as a walnut, add half the sage, pour over gnocchi on plate & toss. (If gnocchi isn’t quite ready just pour butter into cool pan to stop cooking.) Sprinkle remaining sage on top, plus the cheese, and serve.
  5. Chef Bruce Riezenman
  6. Park Avenue Catering
  7. August 2015
  8. Eat well!
Paradise Ridge Winery http://prwinery.com/