This comforting recipe can be adapted for any season. It pairs great with wild mushrooms or a robust tomato sauce.

Chef Clayton Allen

Butternut Squash & Potato Gnocchi with Brown Butter and Thyme

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   

Instructions:

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.