food recipes

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc



Nutrition : 184 calories,
4.6 stars - based on 309 reviews
Yield : 8 servings

Ingredients

  • 1 acorn squash, halved and seeded
  • 2 cloves garlic, pressed
  • ½ 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
  • ⅓ teaspoon rubbed sage
  • ¼ teaspoon ground black pepper
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ cup grated Parmesan cheese

Directions

  • 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.

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