Crispy Gnocchi with Butternut Squash and Gorgonzola Cream Sauce
Crispy Gnocchi with Butternut Squash and Gorgonzola Cream Sauce

Crispy Gnocchi with Butternut Squash and Gorgonzola Cream Sauce

Level: Medium | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Serves: 4

This fall recipe is a must-have for cozy nights in it's warm, comforting, and delicious.

Ingredients

  • 1 medium butternut squash, peeled, 1 ½ diced
  • 7 Tbsp. Rosemary Olive Oil , divided, plus more for garnish
  • 16 oz dried gnocchi
  • 1 1/2 tsp. Central Coast Broth Blend
  • 2 Tbsp. high-quality maple syrup
  • 1/2 C water
  • 1 1/2 C dry white wine
  • 3 sprigs thyme, divided
  • 4 oz. Gorgonzola, about 1/2 C
  • 1/2 C heavy cream
  • 3 Tbsp. cold, cubed butter
  • 1/2 tsp. Herbes de Provence
  • Fresh basil, for garnish
  • Kosher Flake Sea Salt
  • Cracked black pepper

Preparations

  1. Set the oven to 425°F. On a large, parchment-lined sheet tray, toss the butternut squash with 4 Tbsp. Rosemary Olive Oil and a few generous pinches of Kosher Flake Sea Salt. Roast in the oven on the middle rack until caramelized, stirring halfway, about 1 hour.
  2. On another sheet tray, combine the gnocchi with the remaining 3 Tbsp. Rosemary Olive Oil and another few generous pinches of Kosher Flake Sea Salt. Roast on the bottom rack of the oven for 30 minutes, undisturbed, until the bottom sides of the gnocchi are golden brown.
  3. Add half the roasted squash to a blender, reserving the rest for serving. Blend with one cup of water to start and the Central Coast Broth Blend. Puree until smooth. The texture should be the consistency of a loose custard. If it's too thick, add in the remaining cup of water a bit at a time until the desired consistency is reached. Season with salt.
  4. In a medium saucepan, add the wine, 2 sprigs of thyme, and a few cracks of black pepper. Reduce the wine until almost evaporated, leaving 2 Tbsp. in the pan.
  5. Remove the thyme sprigs then add the butternut squash puree. Stir to combine and bring the sauce to a simmer.
  6. Remove from heat then add the cold butter. Stir until butter is homogenized. Cover the sauce and set aside.
  7. In a small saucepan combine cream, remaining thyme sprig, Gorgonzola, and Herbes De Provence over low heat. Stir frequently until the Gorgonzola melts and fully incorporates into the sauce.
  8. Discard the thyme and remove from heat.
  9. To plate, spread a quarter of the butternut squash sauce onto each plate. Drizzle the Gorgonzola sauce in a circular motion over the puree and swirl together with a toothpick.
  10. Place the gnocchi golden brown side up on top along with the reserved roasted butternut squash. Drizzle with Rosemary Olive Oil, sprinkle with flaky salt, and garnish with fresh basil. Enjoy!
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