Home Chef

Feelin' Fancy Brown Butter & Sage Gnocchi

WITH CANDIED WALNUTS

⏱️ 40 min 🍽️ 2 servings

Cooking Tips

Halve larger butternut squash pieces to ensure even roasting. If the sauce is too thick after combining with gnocchi, add water 1 tsp. at a time until desired consistency. You can substitute or add a protein such as chicken, salmon, or steak, making sure to cook to the appropriate minimum internal temperature.

Ingredients

12 oz Par-Cooked Gnocchi
8 oz Butternut Squash
1 oz Parmesan Cheese
2 whole Sage
2 tsp Mirepoix Broth Concentrate
6 oz Butter
3 tsp Sugar
4 fl oz Cream Sauce Base
1 oz Walnut Halves
0 Olive Oil
0 Salt
0 Pepper
0 Cooking Spray
0 Water

Tools

Baking Sheet Large Non-Stick Pan Medium Non-Stick Pan Mixing Bowl 2 Plates Paper Towel

Mise en Place

Preheat oven and prepare baking equipment

Turn oven on to 425 degrees and let preheat for at least 10 minutes. Line a baking sheet with foil and spray with cooking spray.

Prepare produce and fresh ingredients

Remove all produce from packaging. Thoroughly rinse and pat dry. If using 8 oz. cubed butternut squash, halve any large pieces to roughly match the size of the smaller pieces. Stem the 2 sage sprigs and separate the leaves.

Chop and portion ingredients

Coarsely chop 1 oz. walnut halves. Have 12 oz. par-cooked gnocchi, 6 oz. butter, 4 fl. oz. cream sauce base, 2 tsp. mirepoix broth concentrate, 3 tsp. sugar, and 1/2 oz. shredded Parmesan cheese set out and measured. Reserve the remaining cheese for garnish.

Set out cookware and mixing tools

Gather a large non-stick pan, medium non-stick pan, mixing bowl, and 2 plates (one lined with paper towels for sage).

Cooking Steps

Prepare your Ingredients and Equipment

Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Prepare a baking sheet with foil and cooking spray. Remove all produce from packaging, rinse, and pat dry. Ingredient(s) used more than once: Parmesan cheese.

Roast the Butternut Squash

Halve any large butternut squash pieces to roughly match smaller pieces. Place 8 oz. cubed butternut squash on prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer. Roast in hot oven until tender, 25-30 minutes, tossing once halfway through. While butternut squash roasts, continue the recipe.

Crisp the Sage

Line a plate with a paper towel. Stem 2 sage sprigs. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sage leaves to hot pan and stir constantly until crispy and slightly darkened, 1-2 minutes. Remove from burner. Transfer to towel-lined plate. Rest, 3 minutes. Once cool enough to handle, finely chop.

Candy the Walnuts

Coarsely chop 1 oz. walnut halves. Return pan used to crisp sage to medium heat. Add 3 tsp. sugar to hot pan and let melt, 30-60 seconds. Add walnuts, stirring occasionally until coated, 30-45 seconds. Remove from burner. Transfer to another plate and set aside. Wipe pan clean and reserve.

Brown the Butter

Return pan used to candy walnuts to medium heat and add 6 oz. butter. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes. Remove from burner.

Cook Gnocchi, Add Sauce, and Finish Dish

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add 12 oz. par-cooked gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes. Add roasted butternut squash, browned butter, 4 fl. oz. cream sauce base, 2 tsp. mirepoix broth concentrate, half the shredded Parmesan cheese (reserve remaining for garnish), 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until sauce thickens, 2-3 minutes. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

Prepare the Walnut-Sage Mixture and Plate

While gnocchi and sauce cook, in a mixing bowl, combine candied walnuts and crispy chopped sage. Set aside. Plate dish, topping gnocchi with walnut-sage mixture and remaining Parmesan cheese. Bon appétit!

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