Best 2 Butternut Squash Gnocchi With Garlic Sage Butter Over Wilted Spinach Recipes
Indulge in a culinary delight with our irresistible butternut squash gnocchi, a symphony of flavors and textures that will tantalize your taste buds. These soft and pillowy gnocchi, crafted from a blend of roasted butternut squash and tender potato, are lovingly coated in a luscious garlic sage butter sauce, infusing each bite with a savory and aromatic embrace. Nestled amidst a bed of vibrant wilted spinach, this dish offers a delightful contrast of flavors and colors, making it a feast for both the eyes and the palate.
Complementing this main course, discover a treasure trove of additional recipes to elevate your culinary journey. Craft delectable butternut squash ravioli, filled with a velvety filling of roasted squash and ricotta cheese, enveloped in a delicate pasta dough. Delight in the vibrant flavors of butternut squash risotto, where tender rice is infused with the sweet essence of squash, Parmesan cheese, and fresh herbs. Explore the hearty goodness of butternut squash lasagna, a comforting dish that combines layers of pasta, creamy bechamel sauce, and roasted butternut squash.
For a satisfying vegetarian delight, try the butternut squash and black bean enchiladas, a harmonious blend of roasted squash, black beans, and spices, wrapped in warm tortillas and smothered in a rich enchilada sauce. And for a sweet treat, indulge in the irresistible butternut squash bread, a moist and flavorful loaf infused with warm spices and topped with a delectable streusel crumb.
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
SQUASH GNOCCHI
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious
Provided by Barney Desmazery
Categories Dinner, Main course, Starter, Vegetable
Time 2h10m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
- When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
- You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
- Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
- Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
- To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.
Nutrition Facts : Calories 580 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.15 milligram of sodium
Tips:
- Make sure to choose a ripe butternut squash with bright orange flesh for the best flavor.
- To easily peel the butternut squash, first cut it in half lengthwise and scoop out the seeds. Then, place the squash cut-side down on a baking sheet and roast it at 400°F for 45 minutes, or until the skin is wrinkled and tender. Once roasted, the skin will peel off easily.
- If you don't have a potato ricer, you can use a food mill or a fine-mesh strainer to mash the roasted butternut squash.
- Be careful not to overwork the gnocchi dough, as this will make them tough. Mix it just until the ingredients are combined.
- When cooking the gnocchi, make sure the water is gently simmering. If the water is boiling, the gnocchi will break apart.
- To test if the gnocchi are done, drop one into the simmering water. If it floats to the top, it is done.
- Serve the gnocchi immediately, topped with the garlic sage butter and wilted spinach.
Conclusion:
Butternut squash gnocchi with garlic sage butter and wilted spinach is a delicious and satisfying dish that is perfect for a fall meal. The gnocchi are light and fluffy, with a slightly sweet flavor from the butternut squash. The garlic sage butter is rich and flavorful, and the wilted spinach adds a pop of color and nutrition. This dish is sure to impress your friends and family, and it is also a great way to use up leftover butternut squash.
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