Imported from TikTok

Butternut Squash Gnocchi with Sage

Name: Butternut Squash Gnocchi with Sage
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Butternut squash (Cut in half, seeds and fibers removed; do not peel); 230 g Flour (Add gradually, just enough to obtain a workable dough; quantity inferred from the OCR text, limited confidence); Salt (For generously seasoning the purée and the cooking water); Water (For cooking the gnocchi); Butter (For the large frying pan; quantity not specified); Sage leaves (To brown with the gnocchi); Garlic (A little, to add at the end of cooking); Hard cheese (A few shavings, to add at the end)

Recipe by @memoiresdecampagnes @memoiresdecampagnes · TikTok

Imported by roux julien on SeeMeCook

Tender gnocchi made with thoroughly dried squash to preserve its mild, slightly chestnut-like flavor. They are browned in butter with crispy sage, then finished with garlic and shavings of hard cheese.

4 servings110 minFrench

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Ingredients

1 Butternut squash (Cut in half, seeds and fibers removed; do not peel)
230 g Flour (Add gradually, just enough to obtain a workable dough; quantity inferred from the OCR text, limited confidence)
Salt (For generously seasoning the purée and the cooking water)
Water (For cooking the gnocchi)
Butter (For the large frying pan; quantity not specified)
Sage leaves (To brown with the gnocchi)
Garlic (A little, to add at the end of cooking)
Hard cheese (A few shavings, to add at the end)

Steps

1
Cut the squash in half and remove the seeds and fibers. Do not peel it: the skin becomes tender during cooking.
2
Place the squash halves in the oven and cook for 50 minutes at 180 °C.
3
Purée the cooked squash, including the skin.
4
Transfer the purée to a large frying pan and cook it over low heat to dry it out, stirring regularly. Allow the water to evaporate until the purée is as dense as possible and turns dark orange.
5
Let the purée cool. Season it generously with salt.
6
Gradually incorporate the flour, just enough to obtain a workable dough.
7
Shape the dough into small ropes, cut them into pieces, then flatten them into small disks about the size of half an apricot.
8
Bring a large pot of water to a simmer and salt it generously.
9
Drop the gnocchi into the simmering water. As soon as they rise to the surface, remove them with a slotted spoon and drain them quickly.
10
Transfer the drained gnocchi as they are cooked to a large frying pan containing hot butter; do not leave them in the colander, where they may stick together.
11
Add the sage leaves and gently brown the gnocchi until the sage is crispy.
12
Add a little garlic at the end of cooking.
13
Finish with a few shavings of hard cheese and serve the gnocchi browned on the outside and tender in the center.

Notes

The OCR text displays the numbers “250, 230, 160, 120” without labels or units. The flour is listed as 230 g, but this association remains uncertain; the other numbers cannot be reliably attributed. To prepare the gnocchi in advance, coat them with a little melted butter or oil so they do not stick together. The text does not specify the quantity of squash, the quantities of the toppings, or the drying or browning time. They can be served as a side dish or with cured ham, charcuterie, air-dried duck breast, chanterelles, or porcini mushrooms.