Butternut Squash Gnocchi With Whiskey Cream Sauce


1 small butternut squash, about 1 lb.
½ cup Parmesan cheese
¾ tsp. nutmeg, cinnamon, or ginger
1 tsp. salt
Pepper to taste
2 eggs
2+ cups flour
3 Tb. butter
2 Tb. flour
2 shallots, finely diced
4 cloves garlic, minced
2 cups chicken stock
1 cup bourbon
1/3 cup heavy cream
Salt and pepper
Fresh thyme leaves for garnish


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.
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 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!


Alyce Mantia Price's picture

Could we have an approximate cup/weight measure of the amount of cooked squash? I've never seen a butternut squash as small as 1 lb, but I'm guessing it would yield no more than a cup or so of squash puree after discarding seeds and shell. Otherwise this sounds delicious!


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!


4.0 +


Monday, November 1, 2010 - 6:54am


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