Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi
Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut, bacon, blue cheese and browned butter gnocchi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi is something that I’ve loved my entire life. They are nice and they look fantastic.

Add gnocchi; cook until heated Ultimately they came out ultra dense, stodgy and were definitely not improved by the brown butter sauce. Plus they really lost the butternut squash. Chopped almonds accent the brown butter sauce, while sautéed yellow squash adds tender bite In this sumptuous summer pasta dish, we're pairing gnocchi with brown butter—simply butter that Garnish with the cheese and parsley.

To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut, bacon, blue cheese and browned butter gnocchi using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi:
  1. Get 4 potatoes
  2. Make ready 2 cups flour
  3. Get 1 egg
  4. Take 500 g Butternut cubes
  5. Get 1 Cup Bacon bits
  6. Make ready to taste Blue cheese
  7. Make ready 100 g butter
  8. Make ready Handful fresh sage leaves
  9. Get Olive oil
  10. Prepare Fresh Parmesan
  11. Prepare Salt and pepper

Serve immediately, garnished with the crispy bacon and extra blue cheese crumbles. Recipe Pairing Guides » Butternut Squash Gnocchi with Sage Brown Butter. Pour brown butter over gnocchi and sprinkle with parmesan cheese. Just like the gorgonzola intervention, I feel I need a butter one, too.

Instructions to make Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi:
  1. Cut potatoes into quarters and boil in salted water until soft. Drain liquid and mash well to get rid of any lumps. Allow to cool slightly
  2. In a mixing bowl add the mashed potatoes, an egg and 1 cup of flour. Using your hands, mix well to form a sticky dough. Add the rest of the flour, two tablespoons at a time and continue to mix until you get a soft, pliable dough that isn’t sticky. (You may not need the whole second cup of flour or you might need a bit more, depending on the size of your potatoes.)
  3. Clingwrap dough and refrigerate until needed.
  4. Preheat oven to 200 degrees. Place butternut in a roasting tray and drizzle with olive oil. Season with sea salt and roast for 30-40 minutes.
  5. Cut butter into small cubes (all the same size so they melt at the same speed). Place in saucepan and gently melt over low heat. Butter will start bubbling fast and then start to brown and smell deliciously nutty. Give the pot a few swirls until the butter is browned nicely and remove from heat and pour into small jug. (NB you NEED to remove the butter from the pan as it will continue to cook and can VERY easily burn).
  6. Add sage leaves to jug and set aside. Sage leaves can be removed after about 5 minutes and left on a paper towel to drain excess butter.
  7. Fry off bacon bits until crispy. Drain excess fat on paper towel.
  8. On a floured surface, divide gnocchi dough into 4 portions and roll each portion out to form a long, thin cylinder of about 1.5cm in thickness. Cut each cylinder into pieces of about 2cm in length.
  9. Bring a pot of salted water to the boil. Add gnocchi and cook until the gnocchi starts to float. Strain and set aside.
  10. To serve: Divide gnocchi and butternut pieces between four bowls. Sprinkle over the bacon bits and drizzle gnocchi with browned butter. Break blue cheese into small pieces and add to bowls. Season with a bit of salt and freshly ground pepper and top with freshly grated parmesan. Add a few crispy sage leaves. ENJOY (preferably with a glass of 🍷)

Oh that Gnocchi must be really sweet:) I love butternut squash's milky and sweety flavor. Gnocchi with Spinach, Blue Cheese, and Bacon. Parisian Gnocchi with Brown Butter and Thyme. Butternut Squash Gnocchi with Sage Brown Butter. While the gnocchi is cooking, get a small pot on the stove and pour the cream into the pot. add the cheeses and allow the cream to come to a slow bubble and the cheese to melt.

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