Directions
1. Roast & Mash
Slice the squash in half, roast skin side up at 400°F for 45 mins until soft. Scoop out the seeds and flesh, mash it right on your board.
2. Make the Dough
Add the egg and most of the flour. Mix into a soft dough. Not too firm! Add more flour if needed.
3. Roll & Cut
Roll the dough into a log, chop into little gnocchi pieces, and press a dimple in each one (so the sauce sticks!).
4. Boil & Brown
Boil the gnocchi, they’re ready when they float! Meanwhile, melt butter in a pan until golden brown, toss in garlic and rosemary.
5. Mix & Serve
Add gnocchi to the butter pan, swirl it all together, and plate it up with loads of grated Parmesan. Done and yum!
Footnotes:
- Serving Suggestion: Serve immediately while hot and glistening in the butter sauce for best taste and texture.
- Roasting Tip: Roasting the butternut squash face down concentrates flavor and reduces moisture, making the dough easier to handle.
- Cooking Gnocchi: Gnocchi are done when they float to the surface. Don’t overcook, they can become mushy.
- Make Ahead: You can freeze shaped, uncooked gnocchi on a tray, then transfer to a bag. Boil straight from frozen. No thawing needed.
