Butternut squash gnocchi with sage brown butter from Bon Appétit Magazine, October 2010 (page 99) by Lidia Matticchio Bastianich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on July 10, 2019

    Subbed kabocha for butternut and only baked it before adding to other ingredients. This recipe may be a little challenging for first time gnocchi makers because it does not guide on how the dough should feel. Because I’ve made gnocchi before, I knew more flour was needed to form a workable dough. Too much flour added will make tough gnocchi. Boiled gnocchi without any sauce tasted already good. The texture was light but had enough tooth feel. I forgot gnocchi expands at least 50% so mine came out bigger than photo here. I rate this 5 for taste and texture, but 3-4 for directions. Used marinara instead of butter sauce.

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