Butternut Squash Gnocchi with Wild Mushrooms
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
592 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Gnocchi with Wild Mushrooms
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This is a recipe that can be easily modified to work with whatever squash or whatever mushrooms you happen to have around. Remember many pumpkins happen to be very wet, so you might want to let the puree sit in a fine strainer to drain for a few minutes.
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Ingredients
GNOCCHI
- 1 cup of cooked, pureed squash
- 1 cup ricotta cheese
- 2 3/4 cup flour
- 2 eggs, lightly beaten
- 1/4 cup Parmesan Cheese
- A big pinch of salt
- A few swipes of fresh nutmeg, or 1/4 teaspoon ground
MUSHROOMS
- 1 pound fresh mushrooms, chopped
- 3 tablespoons Butter, divided
- 1 to 2 tablespoons fresh sage
- Salt and freshly ground black pepper
Instructions
- Prep the mushrooms. Put the mushrooms in a large pan and set them over high heat. Shake them around a bit and sprinkle them with salt. Heat, shaking often, until they release their water, about 3 minutes. Add 1 tablespoon of butter and saute until nicely browned. Set aside.
- Make the gnocchi dough. Mix all the gnocchi ingredients together in a large bowl. If you are new to making gnocchi, you might need a little more flour than I call for; add it 1/4 cup at a time. The dough should be sticky, but workable.
- Form the gnocchi. Cut the dough into 4 pieces, and lay a damp towel over those you aren't using while working with 1 piece at a time. Gently roll out the dough into a snake -- you will likely make several as they get long -- and cut the dough into pieces the size of your thumbnail. Roll the little pieces against a fork or a gnocchi roller and dust with a little flour. Set aside and repeat with the rest of the dough.
- Boil the gnocchi. Get a large pot of water boiling and add a small handful of salt. Add about a dozen gnocchi at a time and simmer until they float. Move them to a pan and drizzle a little olive oil over them. Set aside until you have all the gnocchi finished.
- Finish the dish. Add the rest of the butter to the pan you cooked the mushrooms in and put it over medium-high heat. Add the gnocchi, mushrooms and sage and toss to combine. Let them cook now for 1 minute undisturbed, so you get a little browning on the gnocchi. Repeat this one more time, then serve with black pepper.
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
76g
(25%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
140mg
(47%)
Sodium
267mg
(11%)
Potassium
671mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4424IU
(88%)
Vitamin C
10mg
(11%)
Calcium
249mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 140mg | 47% |
| Sodium | 267mg | 11% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4424IU | 88% |
| Vitamin C | 10mg | 11% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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