|Butternut Squash Gnocchi with Balsamic Brown Butter|
Thank you for your patience with my hiatus.
About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.
Fix my sub-standard photography.
I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.
1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish
1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.
2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.
3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.
If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.
In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.
From, left to right, me, Isabel and Anne.
Other Sunday Supper Participants
And finally, please check out this week's other Sunday Supper contributors:
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Sweet Rolls from Basic N Delicious
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
- Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D's Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear's Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama's Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
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