Best 3 Butternut Squash Gnocchi With Whiskey Cream Sauce Recipes
Indulge in a culinary journey with our tantalizing Butternut Squash Gnocchi with Whiskey Cream Sauce. This delectable dish combines the earthy sweetness of butternut squash with the velvety richness of a whiskey-infused cream sauce, creating a symphony of flavors that will captivate your taste buds.
Alongside this signature recipe, we present a collection of equally enticing culinary creations. Embark on a culinary adventure with our diverse selection of gnocchi dishes, ranging from classic Potato Gnocchi with Sage Butter to innovative Sweet Potato Gnocchi with a Burst of Lemon. Experience the delightful simplicity of our Spinach and Ricotta Gnocchi or tantalize your palate with the bold flavors of our Sun-Dried Tomato and Pesto Gnocchi.
For those seeking a creamy and flavorful sauce, our Whiskey Cream Sauce is a must-try. The harmonious blend of whiskey, cream, and Parmesan cheese elevates any pasta or vegetable dish to new heights. Alternatively, our versatile pesto sauce, crafted with fresh basil, pine nuts, and olive oil, adds a vibrant and herbaceous touch to your culinary creations. And for a luscious tomato sauce, our recipe delivers a rich and savory sauce that perfectly complements pasta, gnocchi, and more.
Unleash your inner chef and explore the culinary wonders that await. With our comprehensive guide to gnocchi and sauces, you'll be able to create a wide range of delectable dishes that will impress your family and friends.
BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE
Rustic, yet luxurious, Butternut Squash Gnocchi with Whiskey Cream Sauce Recipe!
Provided by Sommer Collier
Categories Main Course
Time 1h55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Cut the squash in half. Remove the seeds and lay on an oiled, rimmed baking sheet. Roast the squash until soft, 30-40 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 rope, about ½-inch wide. Cut the rope into ½-inch pieces.
- Place each piece in the palm of your floured 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 salted water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats, about 5 minutes.
- Meanwhile, heat another large skillet over medium heat. Add the butter and 2 tablespoons 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 taste-usually about 1 teaspoon 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.
Nutrition Facts : ServingSize 1 cup, Calories 512 kcal, Carbohydrate 31 g, Protein 13 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 146 mg, Sodium 1068 mg, Fiber 4 g, Sugar 7 g
BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE
These tiny melt-in-your-mouth pillows of heaven are a simple act of giving. Gnocchi shows anyone you serve them to, that they are special. They are worth your time and effort. I can't think of another pasta that offers such sublime flavor and delicate texture. Plus, the Whiskey Cream Sauce is spectacular in it's own right. Silky, robust--a perfect coating for the most luxurious of pastas!
Provided by spicyperspective
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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 soft-30-40 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 ½ inch wide. Cut the strip into ½ 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 floats-about 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.
- 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 taste-usually about 1 teaspoons 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!
- *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
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.
Tips:
- Choose the right butternut squash: Look for a firm and heavy squash with a smooth, unblemished skin.
- Roast the butternut squash properly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Make sure to roast the squash until it is tender and slightly browned.
- Use a food processor or potato ricer to make the gnocchi: This will help you achieve a light and fluffy texture.
- Don't overwork the gnocchi dough: Overworking the dough will make the gnocchi tough.
- Cook the gnocchi in batches: This will prevent them from sticking together.
- Make the whiskey cream sauce while the gnocchi are cooking: This will ensure that the sauce is hot and ready when the gnocchi are done.
- Garnish the gnocchi with grated Parmesan cheese and chopped parsley: This will add extra flavor and color to the dish.
Conclusion:
Butternut squash gnocchi with whiskey cream sauce is a delicious and comforting dish that is perfect for a fall or winter meal. The gnocchi are light and fluffy, and the whiskey cream sauce is rich and flavorful. This dish is sure to please everyone at your table.
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