Potato Gnocchi with Butternut Squash and Wild Mushrooms
Indulge in the comforting elegance of potato gnocchi with butternut squash and wild mushrooms, a harmonious dish perfect for showcasing autumn's finest flavors. This recipe combines pillowy, homemade gnocchi crafted from russet potatoes with the rich, earthy goodness of caramelized butternut squash and sautéed wild mushrooms like chanterelles or cremini. A decadent sage butter sauce ties everything together, infusing the dish with herbaceous warmth while enhancing its natural flavors. Finished with a generous sprinkling of freshly grated Parmesan cheese, this restaurant-quality meal is surprisingly easy to recreate in your own kitchen. Perfect for cozy dinners or entertaining guests, this gnocchi recipe offers a balance of rustic charm and gourmet sophistication that will captivate every palate.
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Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 Egg yolk
- 1 teaspoon Salt
- 2 cups Butternut squash, peeled and diced
- 3 tablespoons Olive oil
- 2 cups Wild mushrooms (such as chanterelles or cremini), cleaned and sliced
- 4 tablespoons Unsalted butter
- 6 Fresh sage leaves
- 0.5 cups Freshly grated Parmesan cheese
- 0.5 teaspoon Freshly ground black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pierce the russet potatoes several times with a fork and bake them directly on the oven rack for 50-60 minutes, or until soft. Allow the potatoes to cool slightly, then peel and pass them through a potato ricer or mash them until smooth.
Step 3
Transfer the mashed potatoes to a clean work surface. Sprinkle with the flour and salt, and make a well in the center. Add the egg yolk to the well and gently mix everything together until a dough forms. Be careful not to overwork the dough.
Step 4
Divide the dough into four portions. Roll each portion into a long rope about 3/4-inch thick and cut into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Set the gnocchi aside on a floured baking sheet.
Step 5
Reduce the oven temperature to 375°F (190°C). On a baking sheet, toss the butternut squash with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
Step 6
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender. Remove the mushrooms and set aside.
Step 7
Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, removing them with a slotted spoon as soon as they float to the surface. Transfer the cooked gnocchi to a plate.
Step 8
In the same skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant. Stir in the roasted butternut squash and cooked mushrooms.
Step 9
Gently toss the cooked gnocchi into the skillet, coating them in the sage butter sauce. Adjust seasoning with salt and pepper, if needed.
Step 10
Serve hot, topped with freshly grated Parmesan cheese.
Nutrition Facts
| Serving size | (2003.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2918.6 |
| Total Fat 132.2g | 0% |
| Saturated Fat 58.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 403.7mg | 0% |
| Sodium 4318.3mg | 0% |
| Total Carbohydrate 351.3g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 22.4g | |
| Protein 105.2g | 0% |
| Vitamin D 100.8IU | 0% |
| Calcium 1748.6mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 7074.4mg | 0% |
Source of Calories