Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BUTTERNUT SQUASH | 1 small |
| PARMESAN CHEESE | 50 g / 0.50 cups |
| NUTMEG | 0.75 tsps |
| SALT | 1 tsp |
| BELL PEPPER | 4 servings |
| EGGS | 2 |
| BUTTER | 3 Tb |
| FLOUR | 2 Tb |
| SHALLOTS | 2 |
| GARLIC | 4 cloves |
| CHICKEN STOCK | 480 ml / 2 cups |
| BOURBON | 240 ml / 1 cup |
| HEAVY CREAM | 79.33 ml / 0.33 cups |
| SALT AND PEPPER | 4 servings |
| THYME LEAVES | 4 servings |
Butternut Squash Gnocchi With Whiskey Cream Sauce
Butternut Squash Gnocchi With Whiskey Cream Sauce is a main course that serves 4. One serving contains 539 calories, 14g of protein, and 23g of fat. For $4.03 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodista has 72 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have eggs, parmesan cheese, heavy cream, and a few other ingredients on hand, you can make it. A few people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Users who liked this recipe also liked Butternut Squash Gnocchi With Whiskey Cream Sauce, Butternut Squash Gnocchi with Whiskey Cream Sauce, and Butternut Squash and Sage Cream Sauce.
Instructions
Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about inch wide. Cut the strip into pieces. This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! Serves 4. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellare Chianti Classico Riservan Il Poggiale with a 4.1 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.
