Butternut Squash Gnocchi Recipe
Boil gnocchi until they rise to the surface about 4 minutes.
Butternut squash gnocchi recipe. Cut squash lengthwise in half. Preheat oven to 400 f. Melt the butter in a large pan until sizzling then throw in the chilli and sage sizzle for a minute before throwing in the gnocchi and tossing through.
Bake until tender when pierced with a knife about 1 hour. Bring a large pot of salted water to a boil. Place squash halves cut side up on baking sheet and brush with oil.
1 small butternut squash about 1 1 4 pounds cut into 1 2 inch cubes about 3 1 2 cups cubes total. Bake until tender throughout about 45 minutes to 1 hour. Scoop the seeds out from the squash and transfer it to a baking pan with the cut side facing up.
For the gnocchi preheat the oven to 400 degrees f. Wrap the squash half loosely in aluminum foil and place it on a baking sheet. Let the squash stand until just cool enough to handle.
Preheat oven to 400 f. Preheat the oven to 350 degrees f. Cook 30 seconds longer and then lift with a slotted spoon making sure water drains from gnocchi and place in a large serving bowl.
To make the gnocchi preheat the oven to 400 f. Roast until squash is very tender when pierced with skewer. Drizzle with the olive oil.