Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

This recipe for acorn squash gnocchi with Parmesan sage beurre blanc is a delicious and elegant dish that is perfect for a special dinner. The gnocchi are made from scratch using roasted acorn squash, giving them a subtle sweet flavor. They are then tossed in a rich and creamy Parmesan sage beurre blanc sauce that pairs perfectly with the delicate gnocchi. The combination of the soft and pillowy gnocchi with the flavorful sauce creates a dish that is both comforting and sophisticated. Serve this dish as a main course or as a side dish alongside roasted meats or poultry.

Ingredients

• 1 acorn squash
• 2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/4 cup chopped fresh sage
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and remove the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the squash is soft and caramelized.
3. Remove the squash from the oven and let it cool slightly. Scoop out the flesh from the squash and transfer it to a mixing bowl. Mash the squash until smooth.
4. In a large mixing bowl, combine the mashed squash, flour, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix until a dough forms.
5. Divide the dough into small portions and roll each portion into a rope about 1/2 inch thick. Cut the rope into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and transfer them to a plate.
7. In a large skillet, melt the butter over medium heat. Add the chopped sage and cook until fragrant, about 1 minute.
8. Add the heavy cream to the skillet and bring it to a simmer. Cook for 2 minutes, or until the sauce thickens slightly.
9. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
10. Add the cooked gnocchi to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes, or until the gnocchi are heated through.
11. Serve the acorn squash gnocchi with Parmesan sage beurre blanc sauce immediately, garnished with additional grated Parmesan cheese and chopped sage if desired.

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