Fresh gnocchi is so fun and simple to make. It’s a basic gnocchi recipe, but in my opinion the simplest things often taste the best. I love the combination of this gnocchi with fresh seasonal vegetables. The brown butter, garlic, sage sauce is the perfect compliment to this gnocchi and veggies. Enjoy!
Ingredients
- 1/2 cup butternut squash, boiled until softened & mashed (approximately 1/2 of a small butternut squash)
- 1/2 cup white sweet potato, boiled until softened & mashed (approximately 1/2 of a large white sweet potato)
- 1 cup red potatoes, , boiled until softened & mashed (approximately 2 of a medium red potatoes)
- 3 eggs
- 4 cups flour + some for dusting your work space
- 2 teaspoons salt
- 1/2 of a white onion
- 1 cup frozen peas
- 1/2 of an eggplant
- 1/2 of a butternut squash
- 1 tomato
- 1 cup cooked chicken leg, deboned
- 2 teaspoons extra virgin olive oil
- 8 tablespoons butter
- 3 tablespoons dried sage leaves
- 3 cloves garlic, minced
- 3 cups water
Materials
- Measuring Cups & Spoons
- 2 Small Bowls
- 1 Medium Bowl
- 1 Large Bowl (My preferred is for all 4 bowls you use in this recipe: Pyrex Smart Essentials 8-Piece Mixing Bowl Set)
- 1 Frying Pan (My preferred is: Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25″, Black)
- 2 Small Saucepans (My preferred is: AVACRAFT Stainless Steel Saucepan with Glass Lid, Strainer Lid, Two Side Spouts for Easy Pour with Ergonomic Handle, Multipurpose Sauce Pan with Lid, Sauce Pot (Tri-Ply Capsule Bottom, 2.5 QT) )
- Slotted Spoon
- Pastry Scraper or Non-Serrated Knife
- Fork
Instructions
- In one small bowl put the 1/2 cup butternut squash, 1 cup of flour, 1/2 teaspoon salt, and 1 egg.
- Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
- In one small bowl put the 1/2 cup white sweet potato, 1 cup of flour, 1/2 teaspoon salt and 1 egg.
- Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
- In one medium bowl put the 1 cup red potato, 2 cup of flour, 1 teaspoon salt and 1 egg.
- Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
- Take your small saucepan and add 3 cups water. Bring to a boil.
- Take your butternut squash dough and using your Pastry Scraper/Knife cut the dough into fourths. Roll each fourth of the dough into a long roll (looks like a snake).
- Cut each long roll into small pieces (about 1/2 inch long). Then using a fork roll each piece of gnocchi dough along the back of the fork prongs to imprint 3 lines.
- As you work add about 8-10 gnocchi pieces to your boiling water.
- Cook the gnocchi for 2-4 minutes, until they rise to the top of the water. Use the slotted spoon to remove the gnocchi. Place them in your large bowl to rest.
- Repeat steps 8-11 with your white sweet potato dough and your red potato dough.
- Place your white onion, frozen peas, eggplant, butternut squash, tomato, and olive oil in to a frying pan. Cook on medium heat until your desired crunchiness. When cooked add to large bowl with your cooked gnocchi.
- Place your butter in to a small saucepan Melt over medium heat. When melted add your garlic and sage and mix. Cook for 2 minutes. Pour over cooked gnocchi and mixed veggies. Salt and Pepper to taste.
Recommended Products
Click the images below to add these items to your kitchen!
GoPrep LLC, Prep With Me, & Thrifty Spouse, Happy House are a participants in the Amazon Services LLC Associates Program, we make a commission if you use the affiliate links in on our sites by linking to amazon.com.
Prep With Me 