Butternut Squash Gnocchi with Wild Mushrooms
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 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
Description
"Butternut Squash Gnocchi with Wild Mushrooms" features gnocchi made from cooked, pureed squash, ricotta cheese, eggs, and Parmesan, lightly spiced with nutmeg and salt. The dough is formed into small pieces and shaped using a fork or roller to create gnocchi. Meanwhile, fresh mushrooms are sautéed with butter and fragrant sage until browned and tender. Boiling the gnocchi softens them to a pillowy texture that complements the rich, buttery mushrooms. The sage adds a subtle herbaceous note to the dish.
The gnocchi offers a smooth, delicate bite from the squash and ricotta, while the sautéed mushrooms provide a savory, slightly crispy contrast. This combination yields a balanced dish with varied textures and a mild earthy flavor. The preparation encourages careful shaping to ensure the gnocchi cook evenly and hold their shape in boiling water.
This recipe suits a vegetarian main or a side dish alongside meat or roasted vegetables. It can be served simply on its own or finished with extra grated Parmesan for richness.
Ingredients
GNOCCHI
- 1 cup of cooked, pureed squash
- 1 cup ricotta cheese
- 2 3/4 cup flour
- 2 egg lightly beaten
- 1/4 cup Parmesan Cheese
- salt big pinch
- nutmeg or 1/4 teaspoon ground, fresh; a few swipes
MUSHROOMS
- 1 pound mushroom chopped, fresh
- 3 tablespoons butter divided
- 1 sage fresh; up to 2 tablespoons
- salt freshly ground
- black pepper freshly ground
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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