Butternut Squash Gnocchi

Uses [KitchenAid Stand Mixer](https://yummly.app.link/k3bnNNhsd1) and [Metal Food Grinder Attachment](https://yummly.app.link/X0rJ98Isd1).

The ingredient of Butternut Squash Gnocchi

• 1 butternut squash medium peeled and cut into 2 inch pieces 1 medium squash very nearly 2 1 2 cups
• 1 russet potato large peeled and cut into 2 inch pieces 1 potato approximately 1 1 2 cups
• 1 1 2 teaspoons sea salt divided
• 1 2 teaspoon blithe arena black pepper
• 1 head garlic peak 1 4 trimmed off
• 2 tablespoons olive oil 1 tbsp more if needed
• 1 large egg yolk beaten
• 1 2 cup grated parmesan cheese separated
• 1 1 2 cups unbleached flour
• 4 tablespoons butter
• 1 2 teaspoon dried red chili crushed
• 6 sage leaves fresh chopped
• 1 tablespoon roomy parsley chopped

The Instruction of butternut squash gnocchi

• heat oven to 425u00b0f toss butternut squash and potato with 1 to 2 tablespoons olive oil u00a0season with 1 2 teaspoon salt and black pepper arrange on baking sheet along with whole head of garlic and drizzle garlic with remaining olive oil place in oven and roast until vegetables are pierced easily with a fork about 20 minutes remove from oven and let cool when garlic is cool enough to handle squeeze cloves from head
• attach kitchenaidu00ae metal food grinder attachment with fine grinding plate to kitchenaidu00aestand mixer position mixer bowl under attachment turn mixer to speed 4 and grind squash potato and garlic u00a0remove food grinder and attach flat beater and mixer bowl to mixer u00a0add egg yolk 1 4 cup parmesan cheese and remaining salt to squash potato mixture turn to stir speed and gradually add flour 1 4 cup at a time until dough holds together and is almost smooth add more flour 1 tablespoon at a time if dough is sticky
• turn dough onto lightly floured surface and knead gently a few times divide into 6 equal pieces roll each portion of dough into a 1 2 inch thick rope cut rope on an angle into 1 inch pieces transfer to parchment lined baking sheet and repeat with remaining dough flatten gnocchi slightly with floured fingers cover and let rest in refrigerator 1 hour
• bring large pot of salted water to a boil over high heat cook gnocchi in batches for 14 to 16 minutes stir occasionally to keep gnocchi from sticking to bottom of pan gnocchi is cooked when it floats to the surface remove with a slotted spoon drain in colander and transfer to a baking sheet in a single layer repeat with remaining gnocchi
• melt butter in large skillet over medium heat until bubbly add dried chili and sage cook until butter begins to turn golden 3 to 5 minutes add cooked gnocchi to skillet and toss season with sea salt and black pepper if desired serve immediately with parsley and remaining parmesan cheese

Nutritions of Butternut Squash Gnocchi

@type: nutritioninformation
@type: 520 calories
@type: 65 grams
@type: 95 milligrams
@type: 25 grams
@type: 7 grams
@type: 13 grams
@type: 11 grams
@type: 1170 milligrams
@type: 3 grams