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
-
1Preheat the oven to 450 degrees F.
oven -
2Cut the squach in half.
-
3Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes.
squash
seeds
baking sheet -
4Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
squash
food processor -
5Mix 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
-
6Once 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 -
7Roll into a long strip, about inch wide.
roll
-
8Cut the strip into pieces.
-
9This is the tricky part~
-
10Place 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 -
11Place each piece on the floured parchment paper and repeat with the rest of the dough.
dough
baking paper -
12Bring 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 -
13Meanwhile, heat another large skillet over medium heat.
frying pan -
14Add the butter and flour, whisk until smooth.
butter
all purpose flour
whisk -
15Then add the shallots and garlic.
shallot
garlic
-
16Saute for 3 minutes.
-
17Then add the bourbon and chicken stock.
chicken stock
bourbon
-
18Whisk 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 -
19Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
gnocchi
skimmer -
20Serve the gnocchi warm and garnish with fresh thyme leaves!
fresh thyme
gnocchi
-
21Serves
-
22If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
gnocchi
water
pot