Wednesday, November 12, 2014

Butternut Squash Gnocchi with Sage

Butternut Squash Gnocchi with Sage

Gnocchi is one of my favorite meals!  
Here is a healthier spin on the tasty pasta!  Enjoy!

1 (1-lb.) butternut squash
1 Tbsp. olive oil
1 large russet potato, peeled, quartered
3/4 C. finely grated Parmesan cheese, divided
1 large egg, beaten
1 1/2 tsp. nutmeg
1 tsp. salt
1 1/2 C. whole wheat flour (more if necessary)
1/4 C. olive oil
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese to sprinkle on top

1. Preheat oven to 400 degrees.  Cut butternut squash in half lengthwise and brush with olive oil.  Bake for 1 – 1 1/2 hours or until fleshy inner part is soft. Remove seeds and scoop flesh out to cool. Meanwhile, boil quartered potatoes for 15-18 minutes until soft.  Mash with a fork.  Combine squash and potato and mash until smooth.  Add egg, nutmeg, and 1/2 C. Parmesan cheese.  Gradually add flour until mixture forms a smooth dough.  Break into 8 separate pieces.  Roll each piece into a 1/2″ thick rope.  Cut rope into 3/4″ dumplings.  Chill for 1 hour.
2. Bring a large pot of salted water to a rolling boil.  Add gnocchi into the water, and boil for about 15-17 minutes.   Gnocchi will rise to the surface but may not be completely cooked. Remove when tender.  Drain.
3. In a skillet, heat olive oil.  Saute cooked gnocchi until brown.  Sprinkle with sage leaves and remaining Parmesan cheese.


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