Butternut Squash Gnocchi with Whiskey Cream Sauce

• Produce

  • 1 Butternut squash (about 1 pound, small
  • 4 cloves Garlic
  • 2 Shallots
  • 1 Thyme, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 2 cups Flour
  • 3/4 tsp Nutmeg
  • 1 Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Heavy cream
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup Bourbon

Found on aspicyperspective.com

Ingredients

• 1 small butternut squash, about 1 pound
• ½ cup Parmesan cheese
• ¾ teaspoon nutmeg, cinnamon, or ginger
• 1 teaspoon salt
• Pepper to taste
• 2 large eggs
• 2+ cups flour
• 3 tablespoons butter
• 2 shallots, finely diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 cup bourbon
• 1/3 cup heavy cream
• Salt and pepper
• Fresh thyme leaves for garnish

Directions

• Preheat the oven to 450 degrees F. Cut the squash in half. Remove the seeds and lay on an oiled, rimmed baking sheets. Roast the squash until soft, 30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth. Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky. Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long rope, about ½ inch wide. Cut the rope into ½ inch pieces. Place each piece in the palm of your floured hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough. Bring a large pot of salted water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats, about 5 minutes. Meanwhile, heat another large skillet over medium heat. Add the butter and 2 tablespoons flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock. Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste—usually about 1 teaspoon of salt. Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves.