45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 604g
Price Per Serving: 4.03$
559kcal
Nutrition
Calories: 559kcal
Protein: 13.79%
Fat: 47.41%
Carbs: 38.8%
Ingredients
- 1 small butternut squash
- 0.5 cup parmesan
- 0.8 tsp cinnamon
- 1 tsp salt
- 4 servings bell pepper to taste
- 4 servings bell pepper to taste
- 2 eggs
- 3 Tb butter
- 2 Tb flour
- 2 shallots diced finely
- 4 cloves garlic minced
- 2 cups chicken stock see
- 1 cup bourbon
- 0.3 cup cup heavy whipping cream
- 4 servings salt and pepper
- 4 servings thyme sprigs fresh for garnish
Equipment
- food processor
- frying pan
- baking sheet
- baking paper
- oven
- whisk
- pot
- cutting board
- skimmer
Directions
- 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 soft30-40 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 inch wide.
- Cut the strip into 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 floatsabout 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 tasteusually 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
- If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
Nutrition Facts
Properties
Nutrition Score
30.633913043478%
Flavonoids
Taste
Nutrients percent of daily need