Acorn squash isn't my favorite autumn squash, so when my husband brought it home from the market, I had to find a creative way to eat it. This recipe is outstanding with the Parmesan sage sauce.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.

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  • Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.

  • Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

Nutrition Facts

226 calories; protein 7.1g 14% DV; carbohydrates 30.1g 10% DV; fat 8.3g 13% DV; cholesterol 43mg 14% DV; sodium 1298mg 52% DV. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2008
ohhhhhhhhhhhh my gosh heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth it. It took more flour than the recipe says but I did mine all whole wheat. Read More
(23)

Most helpful critical review

Rating: 3 stars
11/19/2008
These tasted good and were an interesting change of pace. Unfortunately the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash flavor come through. Read More
(25)
39 Ratings
  • 5 star values: 7
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: 3 stars
11/18/2008
These tasted good and were an interesting change of pace. Unfortunately the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash flavor come through. Read More
(25)
Rating: 5 stars
11/10/2008
ohhhhhhhhhhhh my gosh heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth it. It took more flour than the recipe says but I did mine all whole wheat. Read More
(23)
Rating: 4 stars
12/15/2008
The gnocchi itself is great and so simple - thank you! 2nd time I made it I added a tspn of pumpkin pie spice (blend of ginger cinn nutmeg allspice) to dough. I didn't care for the beurre blanc at all. Next time I heated up butter sage pinch of salt/pepper in pan and tossed gnocchi with it - made the gnocchi a little crisp on outside - fantastic and paired well with the pumpkin pie spice. Read More
(18)
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Rating: 5 stars
11/04/2008
Making the gnocchi was much more time consuming than I thought it would be but turned out great. In forming the dough 1 cup of white flour was not enough to make the dough workable I probably used an additional cup or so. There was a slight bitterness to the dish overall maybe due to the beer in the beurre blanc and I'm not sure if it was supposed to taste like that. But nonetheless it was delicious and my family and I enjoyed it. Thank you! Read More
(12)
Rating: 2 stars
08/10/2016
I was excited to try this recipe. I have a few comments: The gnocchi were pretty easy to make but there really should be a weight for the squash instead of simply "one acorn squash". I think that has a lot to do with the other reviewers having to add more flour. I also added more flour. I can't decide if that made them dense or if they are supposed to be dense! I don't have a garlic press so I minced it. I would suggest substituting garlic powder sauteeing it first or putting it in the sauce instead of the gnocchi. Biting into a pocket of raw garlic isn't so appealing. I used the Creamy Sage Butter Sauce as another reviewer recommended. At any rate I can't stop eating these dense little dumplings. Read More
(9)
Rating: 4 stars
02/19/2009
I gave it 4 stars for the way I made this dish. It probably would have been better if I hadnt used frozen squash but sonce I did it was too wattery and therefore I had to use a-lot of flour and it was too dense. Next time I will use fresh squash or I will strain the frozen squash.It had a really nice flavor in spite of my mistake. Read More
(8)
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Rating: 4 stars
11/04/2009
This requires time and patience (and way more white flour than called for) but it's fun tasty and satisfying. I wanted a creamier sauce so I served this with "Creamy Sage Butter Sauce." Read More
(7)
Rating: 4 stars
10/22/2009
The gnocci was good. If you have to disguise squash this is a good way to do it. I used only white flour and I used about 3.5 cups. The brown butter sauce suggested was good but not really worth the time it took to cook it. This was a lot of prep and good not great. Read More
(7)
Rating: 4 stars
02/09/2009
This was very good! It was my first time making gnocchi and it did take much more time than I planned. My squash had to be cooked in the microwave longer than 10 minutes (I took it out after 10 and it was still hard in the middle put it in for probably another 10). I didn't use the "sage beurre blanc" but instead made a browned butter sage sauce. Yummy! Read More
(6)
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