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Butternut Squash Gnocchi

Yield 4 Servings

Ingredients

  • 2 1/2 pounds butternut sqash
  • 3 eggs
  • 1 cup flour
  • grated Parmesan
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons unsalted butter
  • 1 chopped shallot
  • 2/3 cup vegetable broth

Nutrition Information

  • calories 365
  • fat 20 g
  • satfat 11 g
  • protein 14 g
  • carbohydrate 39 g
  • fiber 1 g
  • cholesterol 202 mg
  • sodium 912 mg

How to Make It

  1. Preheat oven to 400°F; line a baking sheet with foil.

  2. Cut top and bottom off a 2 1/2 lb. butternut squash and halve it lengthwise; remove seeds. Put halves cut side down on pan; bake for 1 hour, until squash is fork-tender.

  3. Pulse 1 1/2 cups squash flesh, 3 eggs, 1 cup flour, 1/3 cup grated Parmesan, 1 tsp. salt and 1/4 tsp. pepper in a food processor until smooth.

  4. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Using a spoon, scoop 1 Tbsp. squash mixture. With another spoon, form an oval; drop it into boiling water. Make 10 gnocchi. When they float, cook for 5 minutes and then place in ice water. Repeat with remaining batter. Let cool and pat dry.

  5. Melt 4 Tbsp. unsalted butter over medium heat. Add 1 chopped shallot; cook, stirring occasionally, until soft, about 5 minutes. Add gnocchi and 2/3 cup vegetable broth; cook, turning until heated. Sprinkle with 1/4 cup Parmesan.