Butternut Squash Gnocchi with Whiskey Cream Sauce

Step 1

Preheat the oven to 450 degrees F. Cut the squash in half. Remove the seeds and lay on an oiled, rimmed baking sheet. Roast the squash until soft, 30-40 minutes. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

Step 2

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 3

Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long rope, about ½-inch wide. Cut the rope into ½-inch pieces.

Step 4

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

Step 5

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

Step 6

Meanwhile, heat another large skillet over medium heat. Add the butter and 2 tablespoons flour, whisk until smooth. Then add the shallots and garlic. Saute for 3 minutes. Then add the bourbon and chicken stock.

Step 7

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 taste—usually about 1 teaspoon of salt.

Step 8

Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat. Serve the gnocchi warm and garnish with fresh thyme leaves.