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Butternut Squash Gnocchi With Whiskey Cream Sauce

 
One serving costs about $4.03 One serving costs about $4.03

$4.03 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,European
spoonacular Score:71%

Spoonacular Score: 71%

 

Butternut Squash Gnocchi With Whiskey Cream Sauce is a main course that serves 4. One serving contains 539 calories, 14g of protein, and 23g of fat. For $4.03 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodista has 72 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have eggs, parmesan cheese, heavy cream, and a few other ingredients on hand, you can make it. A few people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Users who liked this recipe also liked Butternut Squash Gnocchi With Whiskey Cream Sauce, Butternut Squash Gnocchi with Whiskey Cream Sauce, and Butternut Squash and Sage Cream Sauce.

Gnocchi can be paired with Chianti, Verdicchio, and Trebbiano. 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. You could try Antinori Villan Antinori Chianti Classico Riserva. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.

» Get this wine on Wine.com

Ingredients

Servings:
1 small
1 small butternut squash
butternut squash
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
0.75 tsps
0.75 tsps nutmeg
nutmeg
1 tsp
1 tsp salt
salt
some
some bell pepper
bell pepper
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 cup
0.33 cup heavy cream
heavy cream
some
some salt and pepper
salt and pepper
some
some fresh thyme leaves
fresh thyme leaves
1 small butternut squash
1 small
butternut squash
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
0.75 tsps nutmeg
0.75 tsps
nutmeg
1 tsp salt
1 tsp
salt
some bell pepper
some
bell pepper
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 cup heavy cream
0.33 cup
heavy cream
some salt and pepper
some
salt and pepper
some fresh thyme leaves
some
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: $4.40
Ingredient
1 small butternut squash
½ cups parmesan cheese
¾ teaspoons nutmeg
some bell pepper
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
some fresh thyme leaves
Price
$1.65
$1.05
$0.08
$1.50
$1.50
$0.48
$0.37
$0.02
$0.28
$0.27
$1.54
$8.23
$0.43
$0.21
$17.60

Nutritional Information

Quickview
558 Calories
15g Protein
23g Total Fat
42g Carbs
13% Health Score
Limit These
Calories
558k
28%

Fat
23g
36%

  Saturated Fat
13g
83%

Carbohydrates
42g
14%

  Sugar
14g
16%

Cholesterol
139mg
46%

Sodium
1268mg
55%

Alcohol
20g
111%

Get Enough Of These
Protein
15g
30%

Vitamin A
25423IU
508%

Vitamin C
234mg
284%

Vitamin B6
0.94mg
47%

Manganese
0.78mg
39%

Vitamin E
5mg
39%

Folate
149µg
37%

Potassium
1230mg
35%

Fiber
7g
31%

Calcium
300mg
30%

Vitamin B3
5mg
30%

Phosphorus
297mg
30%

Vitamin B2
0.48mg
28%

Magnesium
102mg
26%

Vitamin B1
0.38mg
25%

Selenium
15µg
23%

Iron
3mg
19%

Vitamin B5
1mg
18%

Copper
0.29mg
15%

Zinc
1mg
11%

Vitamin K
11µg
11%

Vitamin B12
0.4µg
7%

Vitamin D
0.82µg
5%

covered percent of daily need

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