Butternut Squash Gnocchi with Whiskey Cream Sauce

Elevate your dinner table with this decadent Butternut Squash Gnocchi with Whiskey Cream Sauce, a restaurant-worthy dish that's surprisingly simple to make. The tender, pillowy gnocchi are made from roasted butternut squash, ricotta, and a hint of nutmeg, giving them a subtle sweetness and irresistibly soft texture. Tossed in a luxurious whiskey-infused cream sauce with hints of garlic, shallot, and fresh thyme, this meal is pure indulgence. Perfect for cozy evenings or special occasions, this dish is finished with a touch of Parmesan and fresh parsley for garnish. It's the ultimate combination of fall flavors and gourmet flair, crafted to impress and satisfy.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Butternut squash (peeled, seeded, and cubed)
• 1.5 cups All-purpose flour
• 0.5 cups Ricotta cheese
• 0.25 cups Grated Parmesan cheese
• 1 large Egg yolk
• 1 teaspoon Salt
• 0.25 teaspoon Nutmeg
• 3 tablespoons Unsalted butter
• 1 cup Heavy cream
• 2 tablespoons Whiskey
• 1 clove Garlic (minced)
• 1 small Shallot (finely chopped)
• 1 teaspoon Fresh thyme leaves
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 0.25 cups Grated Parmesan cheese (for garnish)
• 1 tablespoon Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spread the cubed butternut squash onto a baking sheet. Drizzle with olive oil and season with a pinch of salt. Roast for 25-30 minutes, or until soft and caramelized.

Step 3

Transfer the roasted butternut squash to a food processor or blender. Puree until smooth. Allow it to cool slightly.

Step 4

In a large mixing bowl, combine the squash puree, ricotta cheese, grated Parmesan, egg yolk, salt, nutmeg, and flour. Mix gently until a soft dough forms. Avoid overmixing to keep the gnocchi light and tender.

Step 5

Lightly flour a clean work surface. Divide the dough into four portions. Roll each portion into a 1-inch thick rope, then cut into 1-inch pieces to form gnocchi. Optional: Roll each piece over the tines of a fork to create ridges.

Step 6

Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 2-3 minutes per batch, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

In a large skillet over medium heat, melt the butter. Add the chopped shallot and minced garlic. Cook for 2-3 minutes, or until fragrant and softened.

Step 8

Deglaze the skillet with the whiskey, scraping up any browned bits. Allow the whiskey to reduce by half, about 2 minutes.

Step 9

Lower the heat to medium-low. Stir in the heavy cream, thyme, and black pepper. Simmer gently for 3-4 minutes, until the sauce thickens slightly.

Step 10

Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Cook for another 1-2 minutes so the flavors meld together.

Step 11

Serve the gnocchi immediately, garnished with additional grated Parmesan and fresh parsley. Enjoy!

Nutrition Facts

Serving size	(1218.8g)

Amount per serving	% Daily Value*
Calories	2748.3

Total Fat 172.5g	0%
Saturated Fat 96.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 660.5mg	0%
Sodium 3846.3mg	0%
Total Carbohydrate 207.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 11.3g
Protein 70.1g	0%

Vitamin D 42.0IU	0%
Calcium 1676.4mg	0%
Iron 13.0mg	0%
Potassium 2103.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 10.5%

Carbs: 31.2%