Butternut Squash
Gnocchi
Photography
Serves 4 by Daniel Marquardt, @ Marqardtphotography
Ingredients
Michael Varga
Master Chef Canada www. instagram. com / vargacooks
Directions
• In a pot of boiling water, cook gnocchi to package instructions. Remove gnocchi from water and place in a bowl. Toss with olive oil to prevent sticking and set aside. Reserve 1 / 2 cup of pasta water.
• On medium heat in a pan, add 3 tablespoons of butter and 4 sage leaves. The sage will infuse the butter. Once fully melted, add in diced shallots and small cubes of butternut squash. Turn heat to medium high and saute for approximately 6-7 minutes. Deglaze with the sherry wine vinegar. Add in your decased sausage and form it into small meatballs. Continue to cook until the sausage gets crispy edges and is cooked through.
2-3 mild Italian sausages 500 gr pack gnocchi 1 pack fresh sage
1 small / medium butternut squash diced into small cubes( 2 1 / 2 cups)
2 small shallots 1 / 2 cup pine nuts 1 / 2 cup fresh Parmesan plus extra for garnish 1 / 2 cup heavy cream 2 Tbsp. sherry cooking wine
1 brick unsalted butter Olive oil
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• Remove the squash and sausage mixture and place in a bowl. Add olive oil into the same pan and on medium high heat, add the cooked gnocchi. If your pan is too small, do it in batches. Crisp up the gnocchi on one side and toss.
• At this point add in the sausage and squash mixture.
• Add in the cream, 2 tablespoons of butter and the Parmesan. Toss until everything is well coated. Add in pasta water as needed( Start with 1 / 4 cup). Toss in the pan until the sauce is slightly reduced.
• Finish by placing the gnocchi in a bowl and garnishing it with, toasted pine nuts, crispy sage leaves, Parmesan and a little flaky salt.