Brown Butter and Butternut Squash Gnocchi

Brown Butter and Butternut Squash Gnocchi Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 803 Calories
Tags:vegetarian |


24 Oz Gnocchi
1 0 Medium (1 lb) Squash
4 Tbsp Butter
1/4 Cup Sage
2 Oz Ricotta Cheese
0 Tsp Nutmeg
1/4 Tsp Cinnamon
1/2 Cup, grated Parmesan Cheese
1 Tbsp Olive Oil


Prepare the ingredients: Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Cut off and discard the root end of the lettuce; separate the leaves.

Halve the squash lengthwise; scoop out and discard the seeds and pulp.

Using a sharp, sturdy knife, peel the squash; discard the peel.

Small dice the squash.

Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Crumble the ricotta cheese.

Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper.

Cook the squash: In a large pan, heat 1 tablespoon of olive oil on medium-high until hot.

Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender.

Transfer to a bowl and set aside.

Wipe out the pan.

Brown the Butter: Add the butter to the same pan used to cook the squash.

Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams.

As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant.

(Be careful not to overcook, as the butter can burn easily.


Cook the gnocchi: While the butter browns, add the gnocchi to the pot of boiling water.

Cook, stirring occasionally, 2 to 3 minutes, or until tender.

Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.

Finish the gnocchi: To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half the reserved gnocchi cooking water.

Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

(If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.

) Season with salt and pepper to taste.

Transfer to a serving dish.

Make the salad and serve your dish: Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined.

In a large bowl, combine the lettuce, walnuts, ricotta salata cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat.

Transfer to a serving dish and serve with the finished gnocchi.