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5.0 from 36 votes

Butternut Squash Gnocchi with Wild Mushrooms

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.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 592 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.