Name: Gnocchi with Mushrooms and Butternut Squash
Yield: Makes 4 servings
Ingredients: One 2 1/2- to 3-pound butternut squash (one with a long neck); Canola oil; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper; 12 small sage leaves; 12 ounces shiitake mushrooms, cleaned; Canola oil; 1 1/2 teaspoons kosher salt; 1 tablespoon unsalted butter; 3 tablespoons minced shallots; 1 tablespoon minced thyme; 3/4 teaspoon freshly ground black pepper; Extra virgin olive oil; 4 tablespoons (2 ounces) unsalted butter; 1/2 recipe Herb Gnocchi , thawed if frozen; Kosher salt and freshly ground black pepper; 2 tablespoons minced chives; 1 tablespoon chopped Italian parsley; 1/2 lemon

Gnocchi with Mushrooms and Butternut SquashDeborah Jones

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.

Recipe notes

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