Burrata Butternut Squash Gnocchi Recipe

Roast squash

Preheat oven to 425°F (220°C). Toss cubed butternut squash with a light drizzle of oil and a pinch of salt on a rimmed baking sheet. Roast until very soft and beginning to caramelize, 25–30 minutes. Let cool slightly.

Mash & drain

Pass the roasted squash through a fine-mesh sieve or mash thoroughly in a bowl until smooth. Measure 3 cups of mashed squash. If texture is watery, cook mashed squash in a small saucepan over low heat to evaporate excess moisture, stirring, until thickened and cool to warm.

Prepare dough

On a clean work surface combine the warm mashed squash, drained ricotta, egg, 1/2 cup Parmesan, 1 tsp salt, 1/2 tsp pepper and 1/4 tsp nutmeg. Mix gently until homogenous. Add 1 3/4 cups flour in two additions, folding lightly until a soft, slightly tacky dough forms. Do not overwork; it should hold together but still be delicate.

Shape gnocchi

Divide dough into 6 pieces. On a lightly floured surface roll each piece into a log about 3/4" (2 cm) thick. Cut into 3/4" pieces. If desired, roll each piece over the back of a fork to create ridges. Dust with flour to prevent sticking and place on a lightly floured baking sheet.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water. When they float, cook another 30–60 seconds then remove with a slotted spoon into a bowl lined with a kitchen towel to drain. Reserve 1 cup cooking water.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over medium-high heat until shimmering. Add sliced mushrooms in a single layer and let them brown without stirring for 2–3 minutes, then stir and continue to cook until deeply browned, about 5–7 minutes total.

Add aromatics

Reduce heat to medium. Add 1 tablespoon butter, minced garlic and shallot to the mushrooms. Cook stirring for 1–2 minutes until fragrant and translucent but not browned.

Deglaze

Increase heat to medium-high, add 1/4 cup dry sherry to deglaze the pan, scraping up brown bits. Let the sherry reduce by half, about 1–2 minutes.

Finish sauce

Add 1/2 cup stock, chopped sage, optional thyme, 3/4 tsp salt and 1/2 tsp pepper. Simmer until sauce thickens slightly, about 2–3 minutes. Taste and adjust seasoning. Keep sauce warm.

Combine with gnocchi

Add the cooked gnocchi to the skillet with the mushroom-sherry sauce. Toss gently to coat, adding reserved cooking water 1–2 tablespoons at a time as needed to create a silky coating. Stir in 1 tablespoon grated Parmesan. Keep warm while preparing brown butter.

Make pecan brown butter

In a small saucepan over medium heat, melt 6 tablespoons butter. Swirl the pan frequently. Foam will form, then the milk solids will brown and the butter will smell nutty, about 4–6 minutes. Watch closely to prevent burning. Add chopped pecans to the browned butter and cook 1 more minute to toast them and coat in butter. Remove from heat and add lemon zest and chili flakes if using.

Plate and finish

Divide mushroom-coated gnocchi among 4 warm plates. Tear burrata and place a generous portion (about 2 oz) on each plate, nestling it atop the gnocchi. Spoon warm pecan brown butter and toasted pecans evenly over the plates. Sprinkle remaining Parmesan, a few small sage leaves, and an extra grind of black pepper. Serve immediately so burrata remains creamy and warm sauce melds into its center.

Notes

If desired, reserve a little of the gnocchi cooking water to loosen the sauce before plating. Leftover brown butter can be refrigerated and gently reheated. Gnocchi dough may be refrigerated for up to 24 hours; bring to room temperature before shaping and boiling.