Buon appetito!
Butternut Squash Gnocchi with Mushrooms and Sausage
Ingredients
- 1 pound butternut squash
- 2 1/2-3 1/2 cups flour adjust as needed depending on how moist the squash is
- 1 egg beaten
- 1 teaspoon nutmeg grated or powder
- 1/2 cup Parmigiano Reggiano cheese grated plus more to sprinkle on top
- 3 tablespoons butter
- 6-8 fresh sage leaves
- 1 lb Italian sausage casings removed
- 1 shallot finely chopped
- 3 cloves garlic minced
- 2 sprigs of rosemary finely chopped
- 1 lb mushrooms sliced
- 1 teaspoon dried oregano
- 1 cup white wine
- 1/2 cup sour cream
- ½ cup fresh parsley chopped
- Salt
- Pepper
- Extra virgin olive oil
Instructions
- Start by cubing the butternut squash. Cook it in a large pot of salted water. Cook until tender. Strain it and move it to a cookie sheet and mash it using a pie crust cutter or a potato masher.
- Set aside to cool. Fill a large pot with salted water and bring to a boil.
- Add the flour 1 cup at a time and stir gently to combine. The amount of flour you use is dependent on the moistness of the squash. This is a no-knead though so keep adding flour until the dough is firm enough to stay together. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage, break it apart with a spoon, and cook until browned and cooked through. Add ½ cup of white wine and reduce. Remove the sausage, add the mushrooms to the same pan and cook until they release their moisture and become tender. Season with salt and pepper.
- Add chopped shallots and garlic to the skillet. Sauté for 5 minutes.
- Add the rest of the wine, reduce. Add sour cream, oregano and parsley. Set aside.
- To roll gnocchi, use two spoons. Start by scooping a small portion of gnocchi dough with one spoon. Use the second spoon to shape and roll the dough into a small, oval-shaped dumpling.
- Drop the gnocchi in the boiling water. Keep rolling the gnocchi with the spoons and drop them in the water, one at the time.
- In the meantime, melt the butter with the sage in a sauté pan. Add a pinch of salt and a small ladle of water where the gnocchi are cooking.
- Cook the gnocchi for 5 minutes and move them with a slotted spoon to the pan with the butter-sage sauce. Cook for 2 to 3 minutes to coat the gnocchi in the sauce.
- For plating, spoon the gnocchi first and then top with the mushrooms and sausage sauce. Sprinkle some grated cheese and some parsley.
