Butternut Squash Gnocchi With Creamy Lemon Butter Sauce Recipes

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GNOCCHI IN LEMON-CREAM SAUCE

This is a hearty, tangy, and flavorful dish. Broccoli and cauliflower stand up to the rich sauce. Mix up gnocchi flavors to suit your tastes.

Provided by FrackFamily5 CA->CT

Categories     Pasta and Noodles     Pasta by Shape Recipes     Gnocchi Recipes

Time 35m

Yield 6

Number Of Ingredients 12



Gnocchi in Lemon-Cream Sauce image

Steps:

  • Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
  • Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

Nutrition Facts : Calories 478.9 calories, Carbohydrate 19.7 g, Cholesterol 126.2 mg, Fat 42.3 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 22.8 g, Sodium 518.6 mg, Sugar 2.6 g

3 tablespoons olive oil
2 cloves garlic, minced
3 cups fresh broccoli florets
3 cups coarsely chopped cauliflower
1 teaspoon lemon-pepper seasoning
1 cup chicken broth
1 (12 ounce) package frozen gnocchi
¼ cup lemon juice
1 pint heavy cream
1 tablespoon capers
½ cup finely grated Parmigiano-Reggiano
salt and ground black pepper to taste

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

These tiny melt-in-your-mouth pillows of heaven are a simple act of giving. Gnocchi shows anyone you serve them to, that they are special. They are worth your time and effort. I can't think of another pasta that offers such sublime flavor and delicate texture. Plus, the Whiskey Cream Sauce is spectacular in it's own right. Silky, robust--a perfect coating for the most luxurious of pastas!

Provided by spicyperspective

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17



Butternut Squash Gnocchi With Whiskey Cream Sauce image

Steps:

  • 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 soft-30-40 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 ½ inch wide. Cut the strip into ½ 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 floats-about 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.
  • 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 taste-usually about 1 teaspoons 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!
  • *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

1 small butternut squash, about 1 lb
1/2 cup parmesan cheese
3/4 teaspoon nutmeg
1 teaspoon salt
pepper
2 eggs
2 flour
1 cup flour
3 tablespoons butter
2 tablespoons flour
2 shallots, finely diced
4 cloves garlic, minced
2 cups chicken stock
1 cup Bourbon
1/3 cup heavy cream
salt and pepper
fresh thyme leave (to garnish)

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