Butternut Squash Gnocchi with Fontina Cheese Sauce

Butternut Squash Gnocchi with Fontina Cheese Sauce

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From: EatingWell.com, September 2019

This is a great fall dish—warming nutmeg pairs deliciously with sweet, roasty butternut squash gnocchi and a rich alfredo-like cheese sauce. Although the gnocchi aren't as pillowy as your classic white potato gnocchi, they're still light-tasting and come with the added benefit of a little extra fiber and some eye-healthy vitamins.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Cooking spray
  • 1 small (about 1½ pounds) butternut squash, halved lengthwise and seeded
  • 1 medium (about 12 ounces) russet potato
  • 1 large egg
  • 3 cups (about 12¾ ounces), plus 3 tablespoons all-purpose flour, divided
  • 1½ teaspoons kosher salt, divided
  • 2 cups whole milk, divided
  • 4 ounces fontina cheese, finely shredded (about 1 cup)
  • ½ teaspoon black pepper
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper; coat with cooking spray.
  2. Place squash, cut sides down, on prepared baking sheet. Wrap potato in aluminum foil and place alongside squash. Roast in preheated oven until squash and potato are very tender, about 1 hour. Remove from oven; let stand until cool enough to handle, about 20 minutes.
  3. Scoop squash flesh into a bowl; discard squash shells, and mash flesh. Press potato through a ricer into bowl with mashed squash. Working quickly and using gloved hands, add egg, 3 cups of the flour and ¾ teaspoon of the salt to squash mixture; knead until dough is just smooth.
  4. Divide dough evenly into 4 portions. Roll each portion into 1 (20-inch-long) rope. Cut each rope into 24 ( ¾-inch) pieces. Roll each piece over tines of a fork; place on a clean baking sheet lined with parchment paper. Refrigerate, uncovered, at least 1 hour or up to overnight (or freeze 30 minutes).
  5. Whisk together ½ cup of the milk and remaining 3 tablespoons flour in a small measuring cup or bowl. Bring remaining 1½ cups milk to a boil over medium-high in a saucepan; whisk in flour mixture. Cook over medium-high, whisking often, until slightly thickened, about 4 minutes. Remove from heat. Stir in cheese, pepper, nutmeg and remaining ¾ teaspoon salt. Set aside at room temperature until ready to use.
  6. Bring a large pot of water to a boil over high. Working in 8 batches, add cold gnocchi; boil, stirring occasionally, until gnocchi begin to float, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a plate lined with paper towels.
  7. Heat 1 tablespoon of the oil over medium-high in a large nonstick skillet. Add half of the gnocchi; cook, tossing occasionally, until lightly browned, about 2 minutes. Add half of the cheese sauce and half of the parsley; toss to coat. Spoon mixture into a large serving bowl. Repeat process using remaining oil, gnocchi, cheese sauce and parsley. Serve immediately.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 380 calories; 11 g fat(5 g sat); 3 g fiber; 57 g carbohydrates; 13 g protein; 5 g sugars; 0 g added sugars; 200 mg calcium; 515 mg sodium; 588 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings: 4

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