butternut squash gnudi with browned sage butter

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~ butternut squash gnudi with browned sage butter ~

Since I made the gnocchi a couple weeks ago, I’ve been on a gnocchi/gnudi/dumpling kick. I love the versatility of these yummy little delicacies, and am having fun experimenting with different flavors and sauces. A beautiful, unique accompaniment to meat dishes, this particular gnudi recipe went amazingly well with cider caramel glazed pork tenderloin and a spring green salad dressed with sauteed apples, gorgonzola, candied pecans and a garlicky homemade balsamic vinaigrette.

You’ll want to grate your cheese and make your browned sage butter in advance so you can serve the little dumplings as soon as they’re done.

You can make up the dumplings in advance, cover them and cook them the next day if you wish.

for the browned sage butter:

1 or 2 sticks of unsalted butter

1 teaspoon ground sage

Place butter in a skillet and melt over medium heat until it begins to turn a light golden amber color. Skim off solids. Add sage. Mix well.

for the gnudi:

1 butternut squash, baked until very soft

2 large eggs

1 teaspoon salt,

1/2 teaspoon nutmeg

1/2 teaspoon white pepper

2 cups all-purpose flour

freshly grated Parmigiano or Romano cheese

sea salt

Bring a large pot of water to a rolling boil. While the water heats, peel the cooled squash and discard seeds. Place the squash (3-4 cups) in the bowl of a table top mixer. Using the whisk attachment, whip the squash until uniform and smooth. Add eggs, salt, nutmeg and white pepper. Mix until just combined. Add the flour one cup at a time, and using a wooden spoon, mix the dough. Add just enough flour so the dough starts to form a ball in the bottom of the bowl. Don’t add it all if you don’t need to. The less flour you use, the more tender your gnudi will be. On a lightly floured surface, roll the dough into thin logs (about the width of your forefinger.) Cut into 1 inch dumplings and drop into the boiling water (about 15 at a time.) Using a slotted spoon, remove the dumplings after about 45 seconds… as they float to the surface of the water. Place in a serving bowl and top with the browned sage butter and a little freshly grated Parmigiano Reggiano or Romano. Sprinkle on a little sea salt if you wish.



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  11 comments for “butternut squash gnudi with browned sage butter

  1. December 16, 2011 at 3:30 pm

    Sounds fantastic! Now I have another use for butternut squash, can’t wait to try these! Thanks Melissa 🙂

    • Melissa
      December 16, 2011 at 3:32 pm

      You’re welcome! Enjoy, sweets! xoxo

    • Melissa
      December 16, 2011 at 6:42 pm

      it lends a sweetness to this dish. Hope you love it! xo

  2. December 16, 2011 at 6:41 pm

    Looks and sounds DELISH!!

    I don’t think I’ve ever had butternut squash before…definitely looks worth trying though.

    • Melissa
      December 18, 2011 at 1:10 am

      enjoy, Carrie 🙂

  3. December 18, 2011 at 10:29 am

    MMMMMmmmmm…. Can you say “comfort food”?

    • Melissa
      December 18, 2011 at 7:06 pm

      oh yeah! enjoy! xoxo

  4. December 18, 2011 at 7:02 pm

    I’ve never actually heard of gnudi – it sounds amazing… little cooked up logs of butternut squash dough? Yummy! I’ll need to give this a try in the new year – going to pin this recipe to my pinterest board 🙂

    • Melissa
      December 18, 2011 at 7:05 pm

      Yes! This is too good. You’re going to love it. PERFECT with pork dishes and a little cranberry or chutney. We are on the same wavelength, my friend! ChinDeep will be joining Pineterest this week!

  5. December 19, 2011 at 3:05 pm

    you just keep amazing me 🙂

    • Melissa
      December 19, 2011 at 3:35 pm

      you’re so sweet. Thanks for saying that 🙂

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