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Ingredientes
- 1 x butternut squash (about 10 inches long)
- 2 x Large eggs, beaten
- 1 tsp salt
- 1 1/2 x to 2 c. all-purpose flour
- 1/4 c. dry white wine
- 2 c. whipping cream Salt
- 3 Tbsp. chopped fresh sage
- 1 c. grated Parmigiano-Reggiano cheese (4 ounces)
Direcciones
- To make gnocchi: The day before you make the gnocchi, preheat oven to 375 degrees. Cut the squash in half lengthwise; place cut side down on a baking sheet, and cover loosely with foil. Bake squash till tender, about 45 min.
- Allow squash to cold completely. Scoop out and throw away the seeds. Scoop out pulp and place in a fine-mesh sieve; place sieve over a bowl, cover and chill, and allow to drain overnight.
- The next day, place squash in the bowl of a food processor and puree for as long as it takes the mix to become very smooth. Transfer squash to a large bowl and add in beaten Large eggs and salt, blending well. Add in about 1 1/2 c. of flour and mix till well-combined. The dough should be sticky, having the consistency of thick glue. Add in more flour, a little at a time, as needed, till you achieve the right consistency. The mix shouldn't be hard like dough. Meanwhile, make the Sage Vin Blanc.
- To make Sage Vin Blanc: In a small, heavy saucepan, bring the wine to a simmer, reducing it by half. Add in the cream, salt and sage. Bring to a boil and reduce heat, simmering the sauce till thick sufficient to coat the back of a spoon
- (about 2 to 3 min). Add in Parmigiano to taste, mixing well. Set aside.
- To cook gnocchi: Bring a large pot of salted water to a boil. Pour about half of the gnocchi mix into a gallon-size freezer bag. Seal the bag. Use kitchen scissors to cut 1 bottom corner off the bag (about 1/2 inch across). Grip the top part of the bag in your right hand, over the bubbling water, and have scissors at the ready in your left. Gently squeeze the bag till a 1- to 1 1/2 inch piece of gnocchi falls out, then snip the batter quickly and decisively till it falls into the water. Very quickly repeat the process till 12 gnocchi are boiling at once. When the gnocchi rise to the surface (about 2 to 4 min), cook another 2 min, keeping the water at a boil. Remove one of the gnocchi and cut through the center. If it's still doughy, continue to cook another minute. Remove cooked gnocchi to a large, shallow bowl and keep hot while continuing to cook the remaining gnocchi. Reheat Sage Vin Blanc. Fill serving bowls with gnocchi and ladle over the sauce. Pass the Parmigiano-Reggiano and a glass of Vietti Arneis.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 169g | |
| Calories 209 | |
| Calories from Fat 95 | 45% |
| Total Fat 10.56g | 13% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 2467mg | 103% |
| Potassium 255mg | 7% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.33g | 1% |
| Protein 13.08g | 21% |
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