DON'T LET HIM COOK: Episode 2
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Dragonite Butternut Squash Gnocchi!
Equipment: Cutting Board, Knife, Large Baking Sheet, Blender, Large Pot, Nonstick Pan
Ingredients:
1/2 butternut squash, halved and seeded
1 tablespoon olive oil + more for greasing
kosher salt
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon shiro miso
1/2 teaspoon dried sage
13 ounces coconut milk
17 ounces premade gnocchi
1/4 cup unsalted butter
10 fresh sage leaves, roughly chopped
1. Preheat oven to 375 degrees. Place the butternut squash (open side up) on a large baking sheet. Rub with olive oil and generously season with salt. Place in oven and bake for 1 to 1 1/2 hours, until the butternut squash is tender. Remove from the oven and allow to cool. Once cooled, carefully peel away the skin and place the flesh in a blender.
2. Place a large nonstick pan over medium-high heat. Add 1 tablespoon of olive oil and allow to heat up. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until softened, about 2 minutes. Remove from the heat and transfer to the blender.
3. Add the shiro miso, dried sage, and coconut milk to the blender. Blend until smooth. Set aside until the gnocchi is prepared.
4. Heat a large pot with water and salt over high heat. Bring to a boil and cook the gnocchi to the package's instructions. Reserve 2 cups of the water and drain the gnocchi.
5. Heat a large nonstick pan on medium-high heat. Add 2 tablespoons of butter and allow to melt. Add the gnocchi and panfry until they are golden brown, about 2 minutes per side. Transfer to 4 serving plates.
6. Add the remaining 2 tablespoons butter to the pan and let it melt. Add the fresh safe until it turns slightly brown, about 2 minutes. Transfer to another plate.
7. Add the blended butternut squash and cook until heated through. If the sauce becomes too thick, add a bit of the reserved water and mix in well. Top each of the plates of gnocchi with sauce and sprinkle with sage.
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 4 servings
Dietary Notes: Vegetarian