Butternut squash gnocchi with whiskey cream sauce

Name: Butternut squash gnocchi with whiskey cream sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash; 50 g parmigiano reggiano; 0.75 tsps ground cinnamon; 1 tsp salt; 4 servings bell pepper; 2 free range eggs; 3 Tb butter; 2 Tb flour; 2 shallot; 4 cloves garlic; 480 ml chicken stock; 240 ml bourbon; 79.33 ml cream; 4 servings salt and pepper; 4 servings fresh thyme

A flavorful main course featuring homemade butternut squash gnocchi served with a rich whiskey cream sauce. This dish covers 27% of your daily vitamin and mineral requirements and is suitable for a Mediterranean diet. It is best enjoyed during the fall season or for a special holiday meal. Similar recipes include Butternut Squash Gnocchi with Whiskey Cream Sauce and Butternut Squash and Sage Cream Sauce.

Ingredients

butternut squash

1 small

parmigiano reggiano

50 g

ground cinnamon

0.75 tsps

salt

1 tsp

bell pepper

4 servings

free range eggs

butter

3 Tb

flour

2 Tb

shallot

garlic

4 cloves

chicken stock

480 ml

bourbon

240 ml

cream

79.33 ml

salt and pepper

4 servings

fresh thyme

4 servings

Method

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
If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

Nutrition:

558 kcal

Carbs

42 g

Fat

23 g

Protein

15 g

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