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Butternut Squash Gnocchi With Whiskey Cream Sauce

 
One serving costs about $3.72 One serving costs about $3.72

$3.72 per serving

72 people like this recipe

72 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:60%

Spoonacular Score: 60%

 

Butternut Squash Gnocchi With Whiskey Cream Sauce requires about approximately 45 minutes from start to finish. This recipe serves 4 and costs $3.72 per serving. One serving contains 527 calories, 14g of protein, and 23g of fat. 72 people have made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up salt, shallots, thyme leaves, and a few other things to make it today. It is a rather pricey recipe for fans of Mediterranean food. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Butternut Squash Gnocchi with Whiskey Cream Sauce, Butternut Squash Gnocchi With Whiskey Cream Sauce, and Butternut Squash Gnocchi for similar recipes.

Chianti, Trebbiano, and Verdicchio are my top picks for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Selvapiana Chianti Rufina. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.

Selvapiana Chianti Rufina

This is a big and juicy Chianti Rufina, offering delicious strawberry and cherry aromas followed by subtle notes of spice box, leather, earth and mushrooms. Dense, smooth and medium-bodied, with great concentration and fine tannins.Easy-going and supple, this is great food wine: ideal for rich pastas, creamy soups, barbecued meats and cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
1 small
1 small butternut squash
butternut squash
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
0.75 tsps
0.75 tsps nutmeg
nutmeg
1 tsp
1 tsp salt
salt
some
some bell pepper
bell pepper
2
2  eggs
eggs
3 Tb
3 Tb butter
butter
2 Tb
2 Tb flour
flour
2
2  diced shallots
diced shallots
4 cloves
4 cloves garlic
garlic
2 cups
2 cups chicken stock
chicken stock
1 cup
1 cup bourbon
bourbon
0.33 cups
0.33 cups heavy cream
heavy cream
some
some salt and pepper
salt and pepper
1 leaf
1 leaf fresh thyme leaves
fresh thyme leaves
1 small butternut squash
1 small
butternut squash
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
0.75 tsps nutmeg
0.75 tsps
nutmeg
1 tsp salt
1 tsp
salt
some bell pepper
some
bell pepper
2  eggs
2
eggs
3 Tb butter
3 Tb
butter
2 Tb flour
2 Tb
flour
2  diced shallots
2
diced shallots
4 cloves garlic
4 cloves
garlic
2 cups chicken stock
2 cups
chicken stock
1 cup bourbon
1 cup
bourbon
0.33 cups heavy cream
0.33 cups
heavy cream
some salt and pepper
some
salt and pepper
1 leaf fresh thyme leaves
1 leaf
fresh thyme leaves

Equipment

baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
cutting board
cutting board
frying pan
frying pan
skimmer
skimmer
whisk
whisk
oven
oven
pot
pot
baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
cutting board
cutting board
frying pan
frying pan
skimmer
skimmer
whisk
whisk
oven
oven
pot
pot


Instructions

Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about inch wide. Cut the strip into pieces. This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves! Serves 4. If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.72
Ingredient
1 small butternut squash
½ cups parmesan cheese
¾ teaspoons nutmeg
some bell pepper
2 eggs
3 Tbs butter
2 Tbs flour
2 diced shallots
4 cloves garlic
2 cups chicken stock
1 cup bourbon
⅓ cups heavy cream
1 leave fresh thyme leaves
Price
$1.65
$1.05
$0.12
$0.37
$0.48
$0.37
$0.02
$0.28
$0.27
$1.54
$8.23
$0.43
$0.05
$14.87

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
526 Calories
13g Protein
23g Total Fat
34g Carbs
11% Health Score
Limit These
Calories
526
26%

Fat
23g
36%

  Saturated Fat
13g
83%

Carbohydrates
34g
12%

  Sugar
8g
9%

Cholesterol
144mg
48%

Sodium
1127mg
49%

Alcohol
20g
111%

Get Enough Of These
Protein
13g
27%

Vitamin A
21305IU
426%

Vitamin C
65mg
80%

Calcium
283mg
28%

Vitamin B6
0.55mg
28%

Manganese
0.55mg
27%

Potassium
946mg
27%

Phosphorus
263mg
26%

Vitamin E
3mg
25%

Vitamin B3
4mg
23%

Folate
89µg
22%

Selenium
15µg
22%

Magnesium
85mg
21%

Vitamin B2
0.35mg
21%

Vitamin B1
0.31mg
20%

Fiber
4g
19%

Iron
2mg
14%

Copper
0.27mg
13%

Vitamin B5
1mg
13%

Zinc
1mg
9%

Vitamin B12
0.4µg
7%

Vitamin D
0.8µg
5%

Vitamin K
5µg
5%

covered percent of daily need

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