Butternut Squash Gnocchi with Balsamic Brown Butter

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I liked it.. Made a few changes such as using delicata squash and adding bacon to the final plating. I also just eyeballed a sauce with much less butter, more shallots, a splash of balsamic, salt, pepper, and sage. Since I made changes I couldn't give it a 5, but this was a pretty fast dinner considering i was making gnocchi, and we both loved the finished product.

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The trick to these is as one poster states - to let the squash cool. If you attempt to blend in the flour while it is hot you will end up using way more flour and your gnocchi will be tough instead of light. I also baked and riced a russet potato to give the gnocchi a bit of body. Instead of balsamic I used a simple brown butter and sage to serve. Delish!

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It was a good starting point type of recipe to figure out the basic mechanics of gnocchi. However, I think roasting the squash at 425 for an hour makes for better texture in the end. That's the way I usually roast squash, so I was pretty suspicious about using only 375 degrees as stated in the recipe. I probably ended up using around 4 cups of flour, and I think the addition of olive oil was somewhat useless. For more pop I would use lemon zest and basil in the dough. It's good with just some parmesan, freshly ground pepper, and garlic-infused olive oil.

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I haven't made this exact recipe but think I know the trick. After you roast the squash it needs to be cooled for several hours or it absorbs so much flour it's ridiculous.
Let it sit for 2 hours at least, scrape it out, then put it on a tray to cool even further. It all needs to be room temp, then the flour won't absorb at an alarming rate, it will be lighter and delicious.

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While it sounded good, the end product was not so good. I used one butternut squash as stated and I used quite a bit more flour, probably almost double and the dough was still sticky and hard to work with. The recipe could definitely have been more descriptive. The sauce was pretty tasty.

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keep trying with this one and it will turn out okay!

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My gnocchi called for a lot more flour- the ropes just wouldn't stay together. I also thought they needed more spice- and I wasn't a fan of the sauce. The gnocchi can be fixed, but I wouldn't serve them with that sauce again.

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I made this when we had company and everyone raved about it. The gnocchi was very flavorful, but I did cut back on the balsamic a little. It was so good.