Autumn-Inspired Butternut Squash Gnocchi

Hello! Hope you are all having a marvelous Monday! I made a delicious Autumn-inspired recipe last night and thought I would share it with you all J 

Butternut Squash Gnocchi with Fresh Sage

2 lbs of butternut squash (or pumpkin, or acorn squash or any potatoes)

2 cups flour

¼ cup yellow onion

2 garlic cloves

3 Tbsp olive oil

6 leaves of fresh sage (or any other fresh herb you like)

Salt/pepper

3 egg yolks

Place butternut squash in large pot or Dutch oven and fill with water, have heat on high to boil. Once water is boiling, keep on a rolling boil until the squash is tender. Meanwhile, heat sauté pan and chop up onion, garlic and three leaves of sage, very small. Drizzle 1 Tbsp of olive oil in sauté pan and cook onion, garlic & herb mixture til crispy.

When squash is tender, drain and set aside to cool for 10 minutes. Once the butternut squash is cool, cut off ends, slice in half length-wise and de-seed/peel. Chop up into small pieces and place in a large bowl. Mash squash like you would with mashed potatoes. Add 1 Tbsp of olive oil to keep smooth, add in egg yolks, flour, salt pepper and other three leaves of fresh herbs. Fold together with a spatula then you might want to start using your hands as the dough forms.

Once the dough is firm, roll out onto a floured surface and slice into long strips. Then slice the strips into little squares about one inch x one inch. Heat salted water again on the stove and drop gnocchi pillows into the boiling water. Once the gnocchi rise to the top (like dumplings) they are done (about 3-5 minutes) depending on the thickness of the gnocchi.

Once the gnocchi is done, drain and place on a paper towel to air dry (about 5 minutes). Then place them in your bowl, drizzle with olive oil, sprinkle with crispy onion, garlic & sage and shave chunks of parmesan on top and ta da! So delicious! My husband approved too J

xoxo Lo