Butternut Squash Gnocchi
Butternut Squash Gnocchi
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Ingredients
- 1 roasted butternut squash
- 1 tablespoon olive oil
- 3 cups all purpose flour
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1 teaspoon Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Sage
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
- 2 tablespoons butter
- 2 garlic cloves
- ¼ cup Parmesan cheese
- 2 teaspoons flakey salt
- 3-4 small sprigs basil
Directions
Start by making the gnocchi dough. Process roasted butternut squash in a food processor until smooth.
In a large bowl with 2 ½ cups flour, add squash puree and M&B Garlic Powder. Use a spatula to combine the dough. If too wet, slowly add in ½ cup of flour until dough is not sticky. Lay out onto a clean surface and roll the dough out until it’s about 1 inch thick. Cut the dough into 1 inch strips, gently roll each strip, and cut into 1 inch long pieces.
Boil water in a large pot. Add gnocchi into the boiling water. Cook for 2-3 minutes, or until all pieces are floating to the top of the pot. Pull from the water when finished and set aside.
In a large pan, add butter, garlic cloves, and M&B Sage. Brown the butter for a few minutes, then add gnocchi into the pan. Gently toss to saturate the gnocchi.
Serve topped with freshly grated Parmesan, M&B Fine Ground Black Pepper, flakey salt, and fresh basil leaves.