Brown Butter and Butternut Squash Gnocchi

Ingredients

• Lettuce

  Red leaf, raw

  1 head or 309g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Butter

  Unsalted

  4 tbsp or 57g

• Sage

  Spices, ground

  ¼ cup or 8g

• Ricotta cheese

  Part skim milk

  2 oz or 57g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Vinegar

  Cider

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Gnocchi

  Sainsbury's

  24 oz or 680g

• Butter

  Unsalted

  4 tbsp or 57g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

Directions

1. Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the lettuce; separate the leaves. Halve the squash lengthwise; scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash; discard the peel. Small dice the squash. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Crumble the ricotta cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper.
2. Cook the squash: In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe out the pan.
3. Brown the Butter: Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
4. Cook the gnocchi: While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.
5. Finish the gnocchi: To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, nutmeg, cinnamon, and half the reserved gnocchi cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.
6. Make the salad and serve your dish: Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined. In a large bowl, combine the lettuce, walnuts, ricotta salata cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Transfer to a serving dish and serve with the finished gnocchi. Enjoy!

Similar Foods

• Brown Butter and Butternut Squash Gnocchi
• Butternut Squash and Ginger Relish
• Skillet Butternut Squash, Sausage, and Penne
• Butternut Squash, Spinach and Walnut Spaghetti
• Butternut Squash and Black Bean Kale Salad
• Roasted Butternut Squash, Beans and Barley Bowl