Butternut Squash and Sage Gnocchi Recipe

Butternut squash: Provides a sweet, earthy flavor and creamy texture to the gnocchi.

All-purpose flour: Helps bind the dough together and gives structure to the gnocchi.

Ricotta cheese: Adds creaminess and moisture to the gnocchi dough.

Egg: Acts as a binder to hold the dough together.

Parmesan cheese: Adds a salty, umami flavor to the gnocchi.

Salt: Enhances the overall flavor of the dish.

Nutmeg: Adds a warm, slightly sweet spice to the gnocchi.

Butter: Used to create a rich, browned butter sauce for the gnocchi.

Fresh sage: Provides an aromatic, earthy flavor to the dish.

When roasting the butternut squash, ensure the cubes are spread out evenly on the baking sheet to allow for even cooking and caramelization. This enhances the natural sweetness of the squash and adds depth of flavor to your gnocchi.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative to butternut squash.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser gnocchi.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese can be blended to a smooth consistency, providing a similar texture and moisture content as ricotta.

• egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can replace an egg, acting as a binder for the gnocchi.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and tangy flavor profile, making it a good substitute for parmesan.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• nutmeg - Substitute with cinnamon: Cinnamon provides a warm, sweet spice that can complement the flavors in the gnocchi, though it is slightly different from nutmeg.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and is a healthier fat alternative to butter.

• fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh sage, though you should use about one-third of the amount since dried herbs are more concentrated.

• Allow the gnocchi to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled gnocchi in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen gnocchi to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.
• For best results, use the frozen gnocchi within 2-3 months. They can be cooked directly from frozen; just add an extra minute or two to the boiling time.
• If storing in the refrigerator, place the gnocchi in an airtight container. They will keep for up to 2 days.
• To reheat refrigerated gnocchi, sauté them in a pan with a bit of butter until heated through and slightly crispy.
• For a quick meal, prepare the sage butter sauce in advance and store it separately in the refrigerator. Reheat gently before tossing with the gnocchi.
• If you have leftover butternut squash puree, freeze it in ice cube trays. Once frozen, transfer the cubes to a resealable plastic bag for easy portioning in future recipes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Once the butter is melted or the oil is hot, add the leftover gnocchi.
  4. Cook for 5-7 minutes, stirring occasionally, until the gnocchi is heated through and slightly crispy on the outside.
  5. Optionally, add a few fresh sage leaves to refresh the flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the gnocchi in an even layer on a baking sheet.
  3. Cover the gnocchi with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. For extra flavor, you can drizzle a little olive oil or sprinkle some parmesan cheese on top before baking.

• Microwave Method:

  1. Place the gnocchi in a microwave-safe dish.
  2. Add a splash of water or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check if the gnocchi is heated through; if not, continue microwaving in 30-second intervals.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the gnocchi in the steamer basket in a single layer.
  3. Cover and steam for about 5 minutes, or until heated through.
  4. This method helps retain the gnocchi's soft texture without drying it out.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly coat the gnocchi with olive oil.
  3. Place the gnocchi in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, shaking the basket halfway through, until the gnocchi is heated and slightly crispy.

• Oven: Used to roast the butternut squash until tender, ensuring it develops a rich, caramelized flavor.

• Baking sheet: Holds the butternut squash cubes while they roast in the oven.

• Mixing bowl: Where you will mash the roasted squash and combine it with other ingredients to form the dough.

• Pot: Used to boil water for cooking the gnocchi.

• Slotted spoon: Helps to remove the gnocchi from the boiling water once they float to the surface.

• Knife: Used to cut the dough into 1-inch pieces to form the gnocchi.

• Cutting board: Provides a surface to roll out the dough and cut it into pieces.

• Pan: Used to melt the butter and cook the sage leaves until crispy.

• Wooden spoon: Useful for stirring the dough and tossing the gnocchi in the sage butter.

• Measuring cups: Ensures accurate measurement of ingredients like flour, ricotta cheese, and grated parmesan.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt and nutmeg.

• Grater: Needed to freshly grate nutmeg and parmesan cheese.

• Fork: Can be used to create ridges on the gnocchi, which helps them hold onto the sauce better.

• Colander: Drains the gnocchi after boiling.

Roast in advance: Roast the butternut squash ahead of time and store it in the fridge. This way, you can quickly mash it when ready to make the gnocchi.

Use a food processor: Instead of mashing the squash by hand, use a food processor to save time and ensure a smooth texture.

Pre-measure ingredients: Measure out the flour, ricotta, parmesan, and other ingredients beforehand to streamline the mixing process.

Freeze extra gnocchi: Make a double batch of gnocchi and freeze the extras. They can be cooked directly from frozen for a quick meal later.

Brown butter ahead: Prepare the sage butter in advance and reheat it when the gnocchi is ready.