Butternut Squash Gnocchi With Whiskey Cream Sauce

Ready in : 45 mins

Butternut Squash Gnocchi With Whiskey Cream Sauce is a main course that serves 4. One serving contains 539 calories, 14g of protein, and 23g of fat. For $4.03 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodista has 72 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have eggs, parmesan cheese, heavy cream, and a few other ingredients on hand, you can make it. A few people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good.

Ingredients

butternut squash

1 small

parmesan cheese

0.5 cup

nutmeg

0.75 tsp

salt

1 tsp

bell pepper

4 servings

eggs

2

butter

3 Tb

flour

2 Tb

shallots

2

garlic

4 cloves

chicken stock

2 cups

bourbon

1 cup

heavy cream

0.33333334 cup

salt and pepper

4 servings

thyme leaves

4 servings

Cooking in Steps

1
Preheat the oven to 450 degrees F.

oven
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.

squash

seeds

baking sheet
4
Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

squash

food processor
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.

parmesan

nutmeg

pepper

squash

all purpose flour

egg

salt
6
Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough.

dough

all purpose flour

baking paper
7
Roll into a long strip, about inch wide.

roll
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.

roll

cutting board
11
Place each piece on the floured parchment paper and repeat with the rest of the dough.

dough

baking paper
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.

gnocchi

water

pot
13
Meanwhile, heat another large skillet over medium heat.

frying pan
14
Add the butter and flour, whisk until smooth.

butter

all purpose flour

whisk
15
Then add the shallots and garlic.

shallot

garlic
16
Saute for 3 minutes.
17
Then add the bourbon and chicken stock.

chicken stock

bourbon
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.

salt and pepper

cream

gravy

salt

whisk
19
Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.

gnocchi

skimmer
20
Serve the gnocchi warm and garnish with fresh thyme leaves!

fresh thyme

gnocchi
21
Serves
22
If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

gnocchi

water

pot