Summary

Butternut Squash Gnocchi With Whiskey Cream Sauce requires about approximately 45 minutes from start to finish. This recipe serves 4 and costs $3.72 per serving. One serving contains 527 calories, 14g of protein, and 23g of fat. 72 people have made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up salt, shallots, thyme leaves, and a few other things to make it today. It is a rather pricey recipe for fans of Mediterranean food. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Butternut Squash Gnocchi with Whiskey Cream Sauce, Butternut Squash Gnocchi With Whiskey Cream Sauce, and Butternut Squash Gnocchi for similar recipes.

Instructions

Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about inch wide. Cut the strip into pieces. This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! Serves 4. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

Ingredients

• 1 butternut squash, about 1 lb
• 2 Parmesan cheese
• 3 nutmeg, cinnamon, or ginger
• 4 salt
• 5 Pepper to taste
• 6 eggs
• 7 butter
• 8 flour
• 9 shallots, finely diced
• 10 garlic, minced
• 11 chicken stock
• 12 bourbon
• 13 heavy cream
• 14 Salt and pepper
• 15 Fresh thyme for garnish

Directions

• 1 Preheat the oven to 450 degrees F.
• 2 Cut the squach in half.
• 3 Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes.
• 4 Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
• 5 Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
• 6 Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough.
• 7 Roll into a long strip, about inch wide.
• 8 Cut the strip into pieces.
• 9 This is the tricky part~
• 10 Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges.
• 11 Place each piece on the floured parchment paper and repeat with the rest of the dough.
• 12 Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes.
• 13 Meanwhile, heat another large skillet over medium heat.
• 14 Add the butter and flour, whisk until smooth.
• 15 Then add the shallots and garlic.
• 16 Saute for 3 minutes.
• 17 Then add the bourbon and chicken stock.
• 18 Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt.
• 19 Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
• 20 Serve the gnocchi warm and garnish with fresh thyme leaves!
• 21 Serves
• 22 If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!