Ingredients
- 1 lb. Russet potatoes
- 1 lb. Butternut squash or Cinderella pumpkin
- 2 Eggs
- 1 C. Parmesan, grated, plus more for serving
- 1 tsp. Nutmeg, grated
- 2 Tbsp. Salt, more as needed
- 1½ C. All-purpose flour, plus more as needed
- 6 Tbsp. Butter, unsalted
- ½ Bunch thyme, leaves picked and chopped
- 6 Garlic cloves, minced
- 1 Onion, small diced
- Black pepper and olive oil, as needed
Method:
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Prick the potatoes all over with a fork and place them directly on the oven rack.
Roast for 60–75 minutes until the flesh is soft and the skin is crisp.
Cut the squash in half lengthwise and scoop out the seeds. Place it skin-side down on a sheet tray. Drizzle with olive oil, season with salt and pepper, and sprinkle 4-6 sprigs of thyme on the top; roast in the same oven as the potatoes. The squash will cook faster—check for tenderness with a fork.
Once roasted, scoop out the flesh from both the potato and squash, discarding the skins. Pass them through a ricer onto a clean surface and let cool.
2. Prepare the Dough
On a work surface, combine the cooled potato and squash. Make a well in the center and add the eggs.
Beat the eggs with a fork, then mix in the nutmeg, ½ C. Parmesan, salt, and flour.
Quickly bring the dough together. If it’s too sticky, add more flour as needed. The dough should be soft but not sticky—avoid overworking it to prevent stiffness.
Cover with a kitchen towel and let the dough rest for 10 minutes.
3. Brown the Butter
In a saucepan over medium heat, melt the butter. Stir constantly as it foams and begins to brown (about 4–5 minutes).
Remove from heat and set aside—the butter will continue to brown off the heat.
4. Roll and Cut the Gnocchi
Prepare two sheet trays with parchment paper and a light dusting of flour.
Use a bench scraper to cut a portion of the dough. Gently roll it into a ½-inch diameter rope.
Cut the rope into ½-inch pieces and transfer them to the prepared sheet tray. Dust with more flour to prevent sticking.
Repeat until all the dough is shaped into gnocchi.
Optional: Freeze the uncooked gnocchi on the tray, then transfer to bags for storage (up to 3 months).
5. Cook the Gnocchi
Bring a large pot of salted water to a boil.
Prepare two sheet trays drizzled with olive oil.
In batches, gently lower about 1 cup of gnocchi into the boiling water. Stir briefly—they will sink at first. Once they are ready, they will float to the top when cooked (1–2 minutes).
Transfer the cooked gnocchi to the oiled trays, shaking to coat them. Once cooled, flip them to prevent sticking.
6. Sauté the Gnocchi
In a heavy-bottomed pan over medium heat, add 1–2 tbsp. of the brown butter.
Add the garlic and onions, cooking until lightly browned. Stir in the thyme, then remove from heat.
7. Brown and Serve
Heat a cast-iron or non-stick pan over medium-high heat. Add a drizzle of high-heat oil.
Fry the gnocchi in batches, browning each side until golden.
Transfer the browned gnocchi to a warm oven to keep them hot.
Once all the gnocchi are cooked, toss them with the onion and garlic mixture, ½ cup Parmesan, and flaky sea salt to taste.
Finish with a drizzle of warm brown butter.
