Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 1 acorn squash, halved and seeded 2 cloves garlic, pressed ½ teaspoon salt 1 egg 1 cup whole wheat flour 1 cup white flour 7 cups water 1 tablespoon salt 1 cube chicken bouillon 1 cup beer ⅓ teaspoon rubbed sage ¼ teaspoon ground black pepper ¼ cup cold unsalted butter, cut into small cubes ½ cup grated Parmesan cheese
Nutrition Info
- 226.4 caloriescarbohydrate: 30.1 gcholesterol: 43 mgfat: 8.3 gfiber: 3.9 gprotein: 7.1 gsaturatedFat: 4.8 gservingSize: -sodium: 1298 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc
Directions
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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.
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.
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.