Gnocchi with Autumn Squash

Servings:  4

Prep Time:  15 minutes

Cook Time:  40 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional  


    Ingredients for Autumn Squash:

    • 2 Delicata squash (or 1 Acorn squash), seeds removed, cut in ¼ inch slices
    • 4 sprigs fresh thyme
    • 1 teaspoon crushed red pepper flakes
    • Olive oil, as needed
    • Kosher salt, to taste
    • freshly ground black pepper, to taste

      Ingredients for Gnocchi:

      • 1 ½ pounds of russet potatoes, peeled and diced small
      • 1 large egg
      • 1-1 ½ cups all-purpose flour
      • Pinch of freshly grated nutmeg
      • Kosher salt, to taste
      • 6 tablespoons unsalted butter
      • 5 sage leaves, thinly sliced
      • 1 teaspoon freshly squeezed lemon juice
      • Parmesan cheese, shaved, for garnishing


        1. Preheat the oven to 425°F. Line a sheet tray with parchment paper.
        2. Toss the squash with the thyme, crushed red pepper flakes, a few generous pinches of salt. Drizzle just enough olive oil to coat and toss again. Arrange in a single layer on the tray and bake for 15 to 20 minutes, until the squash is browned and fork tender.
        3. To make the Gnocchi: Bring a large pot of salted water to a boil.
        4. Add the potatoes and boil until fork tender, about 10 minutes.
        5. Strain the potatoes into a bowl using a slotted spoon or spider, being sure to shake out the excess water. Keep the water on low heat, adding more if needed, to cook the gnocchi.
        6. Using a potato masher or ricer, break up the potatoes until they are smooth and have cooled off, about 3-4 minutes.
        7. Beat the egg in a bowl along with 1 teaspoon of kosher salt and the nutmeg.
        8. Make a well in the center of the potatoes and add the egg. Using a fork, begin to whisk the egg into the potatoes, incorporating the two together.
        9. Sprinkle in about one cup of the flour and begin to work it into the dough. If the dough feels too wet, add up to ½ cup more flour. Gently knead the dough until a smooth ball forms.
        10. Divide the dough into 4 equal pieces and cover with plastic wrap to prevent it from drying out.
        11. On a lightly floured surface, use your fingers to roll out one of the pieces of dough into a long skinny roll.
        12. Cut off 1 inch pieces of the ropes and, using the back of a fork, gently roll the gnocchi down the tines of the fork. Repeat with all of the remaining gnocchi dough.
        13. Heat a large nonstick skillet over medium-low heat and add in the butter. Allow the butter to melt and begin to brown-it will start to smell nutty. Add in the sage and cook for about 1 minute. Turn the heat off.
        14. Meanwhile, drop the gnocchi into the boiling water and cook for 3-4 minutes, until the gnocchi floats to the top.



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