Butternut Squash and Sage Gnocchi Recipe

Butternut squash: A sweet, nutty-flavored winter squash that forms the base of the gnocchi dough.

All-purpose flour: Used to bind the butternut squash into a workable dough.

Salt: Enhances the flavors of the ingredients.

Olive oil: Adds richness and is used for sautéing the garlic and sage.

Sage: Fresh herb that imparts an earthy, slightly peppery flavor to the dish.

Garlic: Adds a pungent, aromatic depth to the sautéed sage.

When preparing the butternut squash, ensure it is boiled until very tender. This will make it easier to mash into a smooth consistency, which is crucial for achieving the right texture in your gnocchi. Additionally, when rolling the dough into ropes, dust your work surface with a bit of flour to prevent sticking and to make the rolling process smoother.

• butternut squash - Substitute with sweet potato: Sweet potatoes have a similar texture and sweetness, making them a good alternative for butternut squash in gnocchi.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil in cooking.

• fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh sage, though you should use about one-third of the amount since dried herbs are more concentrated.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.

• Allow the gnocchi to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the gnocchi in an airtight container and refrigerate. They will stay fresh for up to 3 days.

• If you plan to store them longer, freezing is the best option. Arrange the gnocchi in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once the gnocchi are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, there's no need to thaw the gnocchi. Simply boil them directly from the freezer until they float to the top, just as you would with fresh gnocchi.

• To reheat refrigerated gnocchi, sauté them in a skillet with a bit of olive oil until heated through. This will help maintain their texture and flavor.

• For an added burst of flavor, consider reheating the gnocchi with additional sage and garlic in the skillet. This will refresh the aromatic notes and enhance the dish.

• If you have leftover butternut squash puree, it can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. This can be used for future batches of gnocchi or other recipes.

• Always ensure that any containers or bags used for storage are properly sealed to prevent freezer burn and maintain the quality of your gnocchi.

• Stovetop Sizzle: Heat a skillet over medium heat and add a splash of olive oil. Toss in the leftover gnocchi and sauté until they are heated through and slightly crispy on the outside. This method revives the sage and garlic flavors beautifully.

• Oven Warm-Up: Preheat your oven to 350°F (175°C). Spread the gnocchi in a single layer on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through. This method ensures even heating and maintains the butternut squash texture.

• Microwave Magic: Place the gnocchi in a microwave-safe dish. Add a small splash of water or vegetable broth to keep them moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through. This is the quickest method but may not retain the crispiness.

• Steam Revival: Set up a steamer basket over a pot of simmering water. Place the gnocchi in the basket, cover, and steam for about 5 minutes. This gentle method keeps the gnocchi soft and moist without adding extra oil.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Arrange the gnocchi in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through. This method gives the gnocchi a delightful crispiness while reheating them evenly.

• Large pot: For boiling the butternut squash until tender and later for boiling the gnocchi until they float.

• Colander: To drain the boiled butternut squash and later to drain the cooked gnocchi.

• Masher: To mash the boiled butternut squash until smooth.

• Mixing bowl: To mix the mashed squash with flour and salt to form a dough.

• Knife: To chop the fresh sage leaves and to cut the dough into gnocchi pieces.

• Cutting board: To provide a surface for chopping the sage and cutting the dough.

• Skillet: To heat the olive oil and sauté the garlic and sage, and to toss the gnocchi to coat.

• Wooden spoon: For stirring the garlic and sage in the skillet and for tossing the gnocchi.

• Measuring cups: To measure the flour.

• Measuring spoons: To measure the salt and olive oil.

• Garlic press: To mince the garlic cloves.

• Rolling pin: To roll the dough into ropes.

• Tongs: To handle the gnocchi while tossing them in the skillet.

Pre-cook the squash: Boil and mash the butternut squash ahead of time and store it in the fridge.

Use a food processor: Quickly mix the dough by pulsing the ingredients in a food processor.

Pre-cut the gnocchi: Roll and cut the gnocchi in advance, then freeze them on a baking sheet.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Ready-to-use garlic: Use pre-minced garlic to save chopping time.

Quick sauté: Heat the olive oil and sauté the sage and garlic while the gnocchi boils.