- 1 acorn squash, halved and seeded
- 2 cloves garlic, pressed
- 1/2 teaspoon salt
- 1 egg
- 1 cup whole wheat flour
- 1 cup white flour
- 7 cups water
- 1 tablespoon salt
- 1 cube chicken bouillon
- 1 cup beer
- 1/3 teaspoon rubbed sage
- 1/4 teaspoon ground black pepper
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 cup grated Parmesan cheese
- Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
- Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
- Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
03/25/2017
recipepes.com
Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc, recipe
PT15M
PT1H
5
455 calories
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