Tri-Color Gnocchi with Mixed Veggies & Chicken in a Brown Butter, Garlic, Sage Sauce

Fresh gnocchi is so fun and simple to make. It’s a basic gnocchi recipe, but in my opinion the simplest things often taste the best. I love the combination of this gnocchi with fresh seasonal vegetables. The brown butter, garlic, sage sauce is the perfect compliment to this gnocchi and veggies. Enjoy!

Ingredients

  • 1/2 cup butternut squash, boiled until softened & mashed (approximately 1/2 of a small butternut squash)
  • 1/2 cup white sweet potato, boiled until softened & mashed (approximately 1/2 of a large white sweet potato)
  • 1 cup red potatoes, , boiled until softened & mashed (approximately 2 of a medium red potatoes)
  • 3 eggs
  • 4 cups flour + some for dusting your work space
  • 2 teaspoons salt
  • 1/2 of a white onion
  • 1 cup frozen peas
  • 1/2 of an eggplant
  • 1/2 of a butternut squash
  • 1 tomato
  • 1 cup cooked chicken leg, deboned
  • 2 teaspoons extra virgin olive oil
  • 8 tablespoons butter
  • 3 tablespoons dried sage leaves
  • 3 cloves garlic, minced
  • 3 cups water

Materials

Instructions

  1. In one small bowl put the 1/2 cup butternut squash, 1 cup of flour, 1/2 teaspoon salt, and 1 egg.
  2. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  3. In one small bowl put the 1/2 cup white sweet potato, 1 cup of flour, 1/2 teaspoon salt and 1 egg.
  4. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  5. In one medium bowl put the 1 cup red potato, 2 cup of flour, 1 teaspoon salt and 1 egg.
  6. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  7. Take your small saucepan and add 3 cups water. Bring to a boil.
  8. Take your butternut squash dough and using your Pastry Scraper/Knife cut the dough into fourths. Roll each fourth of the dough into a long roll (looks like a snake).
  9. Cut each long roll into small pieces (about 1/2 inch long). Then using a fork roll each piece of gnocchi dough along the back of the fork prongs to imprint 3 lines.
  10. As you work add about 8-10 gnocchi pieces to your boiling water.
  11. Cook the gnocchi for 2-4 minutes, until they rise to the top of the water. Use the slotted spoon to remove the gnocchi. Place them in your large bowl to rest.
  12. Repeat steps 8-11 with your white sweet potato dough and your red potato dough.
  13. Place your white onion, frozen peas, eggplant, butternut squash, tomato, and olive oil in to a frying pan. Cook on medium heat until your desired crunchiness. When cooked add to large bowl with your cooked gnocchi.
  14. Place your butter in to a small saucepan Melt over medium heat. When melted add your garlic and sage and mix. Cook for 2 minutes. Pour over cooked gnocchi and mixed veggies. Salt and Pepper to taste.

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