Butternut Squash Gnocchi With Whiskey Cream Sauce

Step 1

Preheat the oven to 450 degrees F.

Step 2

Cut the squach in half.

Step 3

Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft30-40 minutes.

Step 4

Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

Step 5

Mix the pureed squash with Parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.

Step 6

Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough.

Step 7

Roll into a long strip, about inch wide.

Step 8

Cut the strip into pieces.

Step 9

This is the tricky part~

Step 10

Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges.

Step 11

Place each piece on the floured parchment paper and repeat with the rest of the dough.

Step 12

Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floatsabout 5 minutes.

Step 13

Meanwhile, heat another large skillet over medium heat.

Step 14

Add the butter and flour, whisk until smooth.

Step 15

Then add the shallots and garlic.

Step 16

Saute for 3 minutes.

Step 17

Then add the bourbon and chicken stock.

Step 18

Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to tasteusually about 1 tsp. of salt.

Step 19

Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.

Step 20

Serve the gnocchi warm and garnish with fresh thyme leaves!

Step 21

Serves

Step 22

If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!