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Brown Butter & Butternut Squash Gnocchi Fill 1 Created with Sketch.

with Red Leaf Lettuce, Ricotta Salata & Walnut Salad

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Though gnocchi is a type of pasta, it’s an extraordinary variety. These little dumplings are a product of potatoes—and a delicious one at that! Per an age-old practice, potatoes are boiled, peeled and mixed into a dough, then rolled out and cut into small pieces. The pieces are typically crimped with a fork, creating ridges for collecting sauce. Here, that sauce is deliciously simple, made with a base of browned butter and flavored with nutmeg, cinnamon, butternut squash, fresh sage and a sprinkle of Parmesan cheese.

fresh
ingredients
Brown Butter & Butternut Squash Gnocchi with Red Leaf Lettuce, Ricotta Salata & Walnut Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the lettuce; separate the leaves. Halve the squash lengthwise; scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash; discard the peel. Small dice the squash. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Crumble the ricotta salata cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper.

Cook the squash:
2 Cook the squash:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe out the pan.

Brown the butter:
3 Brown the butter:

Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

Cook the gnocchi:
4 Cook the gnocchi:

While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.

Finish the gnocchi:
5 Finish the gnocchi:

To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, spice blend and half the reserved gnocchi cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined. In a large bowl, combine the lettuce, walnuts, ricotta salata cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Transfer to a serving dish and serve with the finished gnocchi. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the lettuce; separate the leaves. Halve the squash lengthwise; scoop out and discard the seeds and pulp. Using a sharp, sturdy knife, peel the squash; discard the peel. Small dice the squash. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Crumble the ricotta salata cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper.

2 Cook the squash:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and cook, stirring occasionally, 7 to 9 minutes, or until tender. Transfer to a bowl and set aside. Wipe out the pan.

Cook the squash:
Brown the butter:
3 Brown the butter:

Add the butter to the same pan used to cook the squash. Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

4 Cook the gnocchi:

While the butter browns, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Reserving ½ cup of the gnocchi cooking water, drain thoroughly and transfer to the pan of browned butter.

Cook the gnocchi:
Finish the gnocchi:
5 Finish the gnocchi:

To the pan of gnocchi and browned butter, add the cooked squash, sage, Parmesan cheese, spice blend and half the reserved gnocchi cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined. In a large bowl, combine the lettuce, walnuts, ricotta salata cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Transfer to a serving dish and serve with the finished gnocchi. Enjoy!

Make the salad & serve your dish: