Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

29 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
SPEARL20
Recipe by  SPEARL20

“Acorn squash isn't my favorite autumn squash, so when my husband brought it home from the market, I had to find a creative way to eat it. This recipe is outstanding with the Parmesan sage sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
  2. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
  3. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

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Reviews (29)

Rate This Recipe
SnagleB
25

SnagleB

These tasted good and were an interesting change of pace. Unfortunately, the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash flavor come through.

Anna
22

Anna

ohhhhhhhhhhhh my gosh, heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth it. It took more flour than the recipe says but I did mine all whole wheat.

Kimberly Ann
18

Kimberly Ann

The gnocchi itself is great and so simple - thank you! 2nd time I made it, I added a tspn of pumpkin pie spice (blend of ginger, cinn, nutmeg, allspice) to dough. I didn't care for the beurre blanc at all. Next time I heated up butter, sage, pinch of salt/pepper in pan and tossed gnocchi with it - made the gnocchi a little crisp on outside - fantastic and paired well with the pumpkin pie spice.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

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