I recently visited my soon-to-be in-laws and was met with some trouble cooking them dinner. The possibilities were endless but somewhat limited because their nieces and nephews are so, so picky! The big hit was making gnocchi and a tomato sauce. It was so much fun getting the kids involved with measuring the gnocchi ingredients and especially rolling out the potato mixture. They showed a lot of pride in their little potato pillows, and it made them excited to eat dinner that night.
This got me thinking about our Thanksgiving meal, and a way to incorporate their gnocchi into our holiday menu without pushing them too far out of their comfort zone. Cooking for picky eaters while pleasing the more risky eaters at the table may seem like a daunting task, but with creativity and flexibility, it is totally possible (and fun!) to create a dish together that will be a hit during the holidays. We ultimately landed on butternut squash gnocchi.
Butternut squash was a bit scary for the kids, but after tasting the cooked squash and knowing that they would make their own gnocchi, they were much more relaxed. We paired the gnocchi with a brown butter and sage sauce to make sure they could taste the gnocchi on its own and without being overwhelmed by the things around the dish. The gnocchi ended up a bit uneven looking, but it was really fun seeing them recognize their own little pillow-y creations during our feast.
A dish such as this can be an opportunity to gently expand a picky eater’s palate through familiar dishes with a twist. For instance, people who love potato gnocchi with red sauce might be open to trying a slightly elevated version with roasted butternut squash or brown butter for added flavor. Introducing new flavors through familiar formats helps to build trust and may lead to gradual broadening of tastes. Thanksgiving is, after all, about celebrating togetherness and gratitude, and there really is no better way to show your appreciation for your loved ones than by creating a meal that everyone can enjoy!
Cooking with these young kids was so much fun, and seeing them getting more adventurous, tasting their creations, and talking about what they’d do differently next time was such a great experience. I cannot wait to continue playing with food and learning new things with them!
Roasted Butternut Squash Gnocchi with Brown Butter and Sage
For the Butternut Squash Gnocchi:
1 large butternut squash (2 cups worth of cooked and drained puree)
1 1/2 cups all-purpose flour
Additional flour as needed
1 large egg, beaten
Salt and pepper to taste
For the Brown Butter Sage Sauce:
1 stick (8 tablespoons) unsalted butter
1 clove garlic, minced
1/4 cup fresh sage, coarsely chopped
Salt and pepper, to taste
For the Butternut Squash Gnocchi:
1. Preheat oven to 400F.
2. While the oven is heating, cut the squash in half and remove the seeds with a spoon.
3. Season the squash with salt and pepper.
4. Place the squash cut side down on a parchment paper-lined baking sheet. Roast in the oven for 40 minutes or until skin is fork-tender.
5. Once the squash is cool enough to handle, scrape the squash from the skin and run the pulp through a potato ricer.
6. Squeeze the pulp with a towel to remove the excess moisture.
7. Put flour on either a clean working surface or in a bowl, add squash puree, and whisk in the egg.
8. Knead the mixture, adding more flour as needed to form a dough that holds together. If the dough is too wet, add more flour.
9. Cover the dough in plastic wrap and allow to rest for 15-20 minutes.
10. Divide the dough into 4-5 pieces and roll each into a long strip.
11. Using a knife or bench scraper, cut the rope into 1/2-inch pieces. Keep these in a floured surface until salted water is boiled.
12. Boil in batches. They are ready to be boiled when they float to the top of the pot.
13. Transfer to the brown butter sauce and toss.
For the Brown Butter Sage Sauce:
1. Melt the butter in a saucepan.
2. Add garlic and allow to cook for 1-2 minutes (until fragrant).
3. Once butter starts to brown, add torn sage, and allow to cook until the butter turns oaky and dark.
If learning about gnocchi interests you, don't miss our hands-on Pasta and Gnocchi Workshop coming up on Thursday, October 17 at 6pm at Lincoln Square. In this class, you not only make gnocchi from scratch, but homemade pasta as well.
We also have our Thanksgiving classes available for registration now. Don't miss:
- Thanksgiving Crash Course Demonstration on Saturday, November 16 at 10am
- Hands-On Thanksgiving Workshop on Saturday, November 23 at 10am
- Virtual Thanksgiving Crash Course Demonstration on Sunday, November 24 at 10am CST
And of course, we'll be selling our traditional holiday pies for the feast! Choose from our famous Apple Pie that comes in a 10-inch Lodge cast iron skillet that is yours to keep or classic Pumpkin Pie.
Roasted Butternut Squash Gnocchi with Brown Butter and Sage
Ingredients
- 1 large butternut squash (2 cups worth of cooked and drained puree)
- 1 1/2 cups all-purpose flour
- Additional flour as needed
- 1 large egg, beaten
- Salt and pepper to taste
- 1 stick (8 tablespoons) unsalted butter
- 1 clove garlic, minced
- 1/4 cup fresh sage, coarsely chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F.
- While the oven is heating, cut the squash in half and remove the seeds with a spoon.
- Season the squash with salt and pepper.
- Place the squash cut side down on a parchment paper-lined baking sheet. Roast in the oven for 40 minutes or until skin is fork-tender.
- Once the squash is cool enough to handle, scrape the squash from the skin and run the pulp through a potato ricer.
- Squeeze the pulp with a towel to remove the excess moisture.
- Put flour on either a clean working surface or in a bowl, add squash puree, and whisk in the egg.
- Knead the mixture, adding more flour as needed to form a dough that holds together. If the dough is too wet, add more flour.
- Cover the dough in plastic wrap and allow to rest for 15-20 minutes.
- Divide the dough into 4-5 pieces and roll each into a long strip.
- Using a knife or bench scraper, cut the rope into 1/2-inch pieces. Keep these in a floured surface until salted water is boiled.
- Boil in batches. They are ready to be boiled when they float to the top of the pot.
- Transfer to the brown butter sauce and toss.
- Melt the butter in a saucepan.
- Add garlic and allow to cook for 1-2 minutes (until fragrant).
- Once butter starts to brown, add torn sage, and allow to cook until the butter turns oaky and dark.
