Smoked squash gnocchi with sage butter is the best fall recipe - pure comfort food. Hand made squash gnocchi, sage butter, crispy sage and parm.
Smoked Squash Gnocchi with Sage Butter
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This is the perfect fall recipe, pure comfort food and a hearty meal on a cold evening and believe it or not, this recipe is only 5 ingredients. It does take some time to make the gnocchi dough, but you can even make that ahead, keep it in the fridge and then roll it out and cut it when you’re ready to make it. The dough should last about 2-3 days in the fridge. You can also form the gnocchi, freeze it on a sheet pan lined with parchment and then transfer it to an air-tight container and store it in the freezer to pull out and use whenever you want. The secret step is to chop up fresh sage and mix it into melted butter and then pour it over the gnocchi on the plancha. The gnocchi becomes infused with the sage butter and adds so much flavour and richness to the dish.
Chef Matt Basile
1 large acorn squash
750g all-purpose flour
1 cup grated parmesan cheese
1 cup butter
20 leaves Fresh sage, 3 per plate, 2 to flavour butter
2 egg yolks
Maldon salt for garnish
Preheat the smoker to 300F and bring a large pot of water to a boil.
Cut the acorn squash in half and remove the seeds. Place face down on the plancha to sear. Once nicely browned, move to the smoker. Allow to smoke until the squash is very soft, about 45 minutes to an hour.
Melt the butter and add chopped fresh sage. Once the squash is soft and tender, remove from the smoker and scoop out the flesh into a bowl. Add about a quarter cup of the melted sage butter and season with salt. Mash and mix to combine until smooth.
Slowly add in the all-purpose flour to the squash, about a cup at a time, stirring after each one. Add in two egg yolks and mix until combined. Flour your work surface and transfer your squash mixture onto the floured surface. Add about half of the grated fresh parmesan cheese. Fold the dough together and knead, adding more flour as needed, until the dough comes together and can be rolled out into 1-1.5 inch logs. Using a sharp knife or pastry cutter, cut the dough into 1 inch pieces. Toss each gnocchi in flour and place on a plate or cutting board.
Make sure to salt your boiling water. Add in the gnocchi, one at a time, cover and allow to cook 1-2 minutes. Once the gnocchi floats to the top, it is ready to remove. Using a slotted spoon, transfer directly to the hot plancha. Pour the melted sage butter over top and allow to cook until golden brown on all sides, flipping as needed.
Remove the gnocchi from the plancha. Add 3-4 whole sage leaves to the plancha and drizzle with the melted butter. Allow to cook and crisp up, flipping midway, about 1-2 minutes. Remove from the hot plancha and place on paper towel to drain.
To plate, place your gnocchi in a shallow bowl, season with Maldon salt, a generous amount of grated parm, the crispy sage leaves and a final drizzle of the melted sage butter.