Butternut Squash Gnocchi

KITCHENAID
13Ingredients
105Minutes
520Calories

Description

Uses KitchenAid® Stand Mixer and…

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Ingredients

US|METRIC
  • 1 butternut squash (medium, peeled and cut into 2-inch pieces, 1 medium squash = about 2 1/2 cups)
  • 1 russet potato (large, peeled and cut into 2-inch pieces, 1 potato = about 1 1/2 cups)
  • 1 1/2 teaspoons sea salt (divided)
  • 1/2 teaspoon fresh ground black pepper
  • 1 head garlic (top 1/4 trimmed off)
  • 2 tablespoons olive oil (1 Tbsp. more if needed)
  • 1 large egg yolk (beaten)
  • 1/2 cup grated Parmesan cheese (divided)
  • 1 1/2 cups unbleached flour
  • 4 tablespoons butter
  • 1/2 teaspoon dried red chili (crushed)
  • 6 sage leaves (fresh, chopped)
  • 1 tablespoon fresh parsley (chopped)
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    Directions

    1. Heat oven to 425°F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil.  Season with 1/2 teaspoon salt and black pepper. Arrange on baking sheet along with whole head of garlic and drizzle garlic with remaining olive oil. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool. When garlic is cool enough to handle, squeeze cloves from head.
    2. Attach KitchenAid® Metal Food Grinder Attachment with fine grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic.  Remove food grinder and attach flat beater and mixer bowl to mixer.  Add egg yolk, 1/4 cup Parmesan cheese and remaining salt to squash-potato mixture. Turn to Stir speed and gradually add flour, 1/4 cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
    3. Turn dough onto lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a 1/2-inch thick rope. Cut rope on an angle into 1-inch pieces. Transfer to parchment lined baking sheet and repeat with remaining dough. Flatten gnocchi slightly with floured fingers. Cover and let rest in refrigerator 1 hour.
    4. Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 14 to 16 minutes. Stir occasionally to keep gnocchi from sticking to bottom of pan. Gnocchi is cooked when it floats to the surface. Remove with a slotted spoon, drain in colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi.
    5. Melt butter in large skillet over medium heat until bubbly. Add dried chili and sage. Cook until butter begins to turn golden, 3 to 5 minutes. Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Serve immediately with parsley and remaining Parmesan cheese.
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    NutritionView More

    520Calories
    Sodium49% DV1170mg
    Fat38% DV25g
    Protein25% DV13g
    Carbs22% DV65g
    Fiber28% DV7g
    Calories520Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol95mg32%
    Sodium1170mg49%
    Potassium800mg23%
    Protein13g25%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A260%
    Vitamin C50%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.