Directions:
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
- Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
- Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
- Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
- What to drink: With the dumplings, pour the Bastianich 2008 Vespa Bianco (Italy, $38), a white wine with wildflower and citrus notes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.79 Kcal (1712 kJ) | ||
| Calories from fat | 146.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 25% | |
|---|---|---|---|
| Cholesterol | 63.88mg | 21% | |
| Sodium | 711.37mg | 30% | |
| Potassium | 708.89mg | 15% | |
| Total Carbs | 51.99g | 17% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 14.36g | 29% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 2.3mg | 13% | |
| Calcium | 292.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 186.6 Kcal (781 kJ) | ||
| Calories from fat | 66.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 25% | |
|---|---|---|---|
| Cholesterol | 29.16mg | 21% | |
| Sodium | 324.71mg | 30% | |
| Potassium | 323.58mg | 15% | |
| Total Carbs | 23.73g | 17% | |
| Sugars | 1.15g | 10% | |
| Dietary Fiber | 1.97g | 17% | |
| Protein | 6.56g | 29% | |
| Vitamin C | 9.8mg | 36% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 1.1mg | 13% | |
| Calcium | 133.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Spaetzle in Sage Brown Butter
Whole milk, cold, Eggs, Ground nutmeg, Salt and 5 more.. -
Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
Russet (baking potatoes), Sweet potato, Egg, Grated nutmeg and 6 more.. -
Butternut Squash Gnocchi With Sage Butter
Butternut squash, Eggs, lightly beaten, Salt and 5 more.. -
Agnolotti Al Burro E Salvia
Flour, Egg yolks , plus and 16 more.. -
Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts
Butternut squash, Walnuts, Brown sugar and 10 more.. -
Moosewood's Butternut Squash Soup With Sage
Olive oil, Butternut squash, Garlic cloves, unpeeled and 9 more.. -
Spaghetti with Butternut Squash
Butternut squash (about 1 1/2 lb.), peeled, seeded, cut i... and 6 more.. -
Potato Hash
Olive oil, Russet potatoes, Garlic salt, Onion salt and 4 more.. -
Spring Frittata
Olive oil, Shallots, minced and 9 more.. -
Avocado Omelet
Eggs, Milk, Salt (or as desired), Pepper (or as desired) and 10 more.. -
Eggnog Thumbprints
Butter, Sugar, Brown sugar, Egg, Vanilla, Salt and 4 more.. -
Hungarian Palacsinta (Crepes)
Eggs, Milk (more or less ), Salt, All-purpose flour and 6 more.. -
Spinach and Ricotta Cheese Gnocchi
Whole milk ricotta cheese and 10 more.. -
Sage and Cheese Sausages
Fresh white breadcrumbs, Grated cheddar cheese and 12 more..
Also Try
-
Butternut Squash Tart with Fried Sage
Sheet of frozen puff pastry, thawed (from a 17.3-oz packa... and 9 more.. -
Butternut Squash Flan with Parmesan Sage Sauce
Butternut squash , halved lengthwise and seeded and 5 more.. -
Butternut Squash, Ricotta, and Sage Crostini
Butternut squash, peeled, seeded, cut into 1/2 cubes (abo... and 8 more.. -
-
Butternut Squash Gnocchi with Duck Confit and Swiss Chard
Butternut squash , halved lengthwise and seeded and 14 more.. -
Butternut Squash Soup with Star Anise and Ginger Shrimp
Shrimp in shell (about 1 lb), peeled , leaving tail and f... and 11 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
