Oven Baked Gnocchi And Butternut Squash Recipes

Steps:

• For the squash:
• It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
• Line a baking sheet with paper towels.
• Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
• For the mushrooms:
• Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
• Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
• To complete:
• Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
• Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Steps:

• Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
• Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
• Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
• Bring a large pot of salted water to a boil.
• Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
• Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
• Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Steps:

• In a large bowl, toss together squash, 2 tablespoons of the oil, sage, thyme, salt and pepper. Spread onto a baking sheet and bake at 425 until squash is tender, about 30 minutes.
• Toss gnocchi with one tablespoon of the oil Spread onto a second baking sheet and bake until heated through and a bit crusty, about 15 minutes.
• Meanwhile put remaining oil in pan and sauté onion. Remove from heat and toss with squash, gnocchi and wine. Cook, stirring, until wine reduces slightly 3-5 minutes.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
• When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
• You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
• Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
• Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
• To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
• Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
• Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.