Gnocchi à l'Alsacienne
In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.
Ingredients
Makes 4 servings
Squash
Mushrooms
For the squash:
Step 1
It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
Step 2
Line a baking sheet with paper towels.
Step 3
Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel–lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
For the mushrooms:
Step 4
Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
Step 5
Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel–lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
To complete:
Step 6
热油中火,直到热。添加1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
Step 7
添加the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back—the butter will spatter—add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
How would you rate Gnocchi with Mushrooms and Butternut Squash?
Leave a Review
Reviews (42)
Back to TopMade this as a side for roast chicken last night and it was a huge hit with my family. Yes, it takes some time, but that can be done in advance and the dish comes together quickly. I used a combination of cremini and chanterelles and added a few halved grape tomatoes for color.
Anonymous
Franklin, MI
12/16/2014
We loved this- my variation: twice the butternut squash, no gnocchi, sautéed half box of firm tofu with mushrooms and served over full plate of warmed arugula. Lovely vegetarian!
bettyperry50
northern CA
2/20/2013
The only problem that I have with this recipe is that its not healthy;too much butter and using a healthier butter substitute would not give it the flavor. Having said that, the flavors were fantastic and even my husband, who is difficult to please really liked this. I used my recipe for gnocchi using ricotta, flour and egg, then added the herbs.....very good! I agree with others, that this is not a quick weeknight meal, but if you have the time; try it!
pamthecook1
Dallas suburb
12/1/2012
Great. This may be become a regular. Used store bought gnocchi and more sage, skipped the parsley. So. Good.
Anonymous
Chicago
10/16/2012
I made a half-recipe (there were just two of us). After the gnocchi was made (I used the linked recipe), it was probably a 45min-1hr endeavour. The only thing is I would cut back on the salt in the mushrooms. It was waaaayyyy too salty! Next time I'll just sprinkle some on from my salt grinder instead of following the recipe's suggestion.
andreabrightside
Vancouver, BC
6/22/2012
This is just divine! It is my husband's new favorite meal. It does take a lot of hands-on prep and cooking time, which makes it a huge time suck. But the flavors are so amazing that it's worth it for a special occasion. Not a weeknight, throw- together supper though.
jwolff16
Oak Hill, VA
5/1/2011
@ A Cook from MN. For the gnocchi recipe, simply click on the words "Herb Gnocchi" on the ingredient list included in this recipe. This will take you to Thomas Keller's recipe for the gnocchi, also on Epicurious. You'll note that these cross references always have a slightly altered font...that's how you know that they are a link.
marsiedoats
2/27/2011
Great, but where's the recipe for the gnocchi?
Anonymous
MN
2/26/2011
Think this makes way more than 4 servings. Really nice flavors. Used as a side dish and alternate vegetarian entrée for a dinner party. Big hit with everyone.
Anonymous
1/21/2011
This dish provided a great combination of flavors but was just a little bit too rich to be a main dish. The balance of savory and tarness of lemon worked very well and the ingredients provided a great excuse to use farmer's market butternut squash and mushrooms. However, we thought the starchiness of the squash and the gnocchi was a bit too much together. In addition every step of the recipe start with butter or oil which added to the richness of the dish and in the end made it all a bit too much. We would make this again but as a side to roast poultry for a special meal.
Anonymous
Vancouver, BC
10/24/2010
我仍然不能克服这道菜。我用什么herbs I had available for the gnocchi. I doubled the chives, a little fresh oregano, some rosemary, parsley and substituted dried tarragon. I used a gallon ziplock bag and snipped the corner instead of a pastry bag. I had some roasted duck legs in my fridge. So I used the duck fat to cook the squash and mushrooms. I picked the meat off the bones and tossed it in the pan with the squash and mushrooms, last minute. It was to die for!
staceye121
Boston, MA
10/17/2010
Wow- got rave reviews by my dinner guests! Perfect for fall. Made exactly as directed with the exception of the mushroom quantity- used less as the shitakes were expensive this week. No one noticed however. Time consuming but way worth the investment! I made the gnocchi ahead of time- just put on the iTunes and it was a very relaxing Sunday morning. I will be making this again!
endearingtastes
10/3/2010
Made this for my boyfriend who does not like squash or mushrooms, and it was a success! He loved it & wants me to make it again. I didn't make the gnocchi, but maybe next time. The dish is rustic and very hearty.
marycnyc
chicago
11/25/2009
Great, easy, simple recipe! I topped with parmesan and crushed toasted walnut as well. I used store bought gnocchi as I didn't have the time to make them from scratch. I used Cucina Fresca in the refrigerated section and they were delicious. I highly recommend this recipe for a dinner party for make ahead and ease of preparation and taste. Quick and delicious!
Anonymous
Ballard in Seattle
11/1/2009
This was just outstanding! While time consuming, the end product was delectable. I messed with the herbs a bit in the gnocchi --couldn't find chevril fresh and hate tarragon, so I just left them out-- but the result was just great. For the amount of gnocchi used, I found that there was too much of the mushroom-squash mixture, but not to worry...just use it with the leftover gnocchi.
wendychapman
10/17/2009
