Rating: 2 stars
2 Ratings
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  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by MyRecipes November 2006


Recipe Summary

4 Servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F; line a baking sheet with foil.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

365 calories; fat 20g; saturated fat 11g; protein 14g; carbohydrates 39g; fiber 1g; cholesterol 202mg; sodium 912mg.