Kabocha Squash Gnocchi in Brown Butter and Sage Sauce

Kabocha Squash Gnocchi in Brown Butter and Sage Sauce
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About This Recipe

In the heart of Napa Valley, California, where vineyard-covered hillsides meet world-class culinary experiences, the farm-to-table movement thrives. Amidst this scene, the recipe with kabocha squash has been a whispered secret among local chefs and gourmands, especially during autumn when the valley's markets brim with vibrant produce. One of the crown jewels of this seasonal bounty is the Kabocha Squash Gnocchi in Brown Butter and Sage Sauce, a dish that effortlessly captures the essence of Napa's wine country.

Kabocha squash, with its velvety texture and sweet, nutty flavor, holds a special place in Napa's culinary narrative. Often compared to a blend of sweet potato and pumpkin, it offers a depth that's difficult to match. But what truly sets this gnocchi recipe apart is its pairing with a brown butter and sage sauce—a rich, aromatic combination that cradles each gnocchi, transforming it into a melt-in-the-mouth experience.

Napa's culinary tradition, much like its famed wines, is deeply rooted in the valley's fertile soils. This gnocchi recipe with kabocha squash is a direct reflection of the region's commitment to locally-sourced, fresh ingredients. The sage, often picked straight from herb gardens in homes across Napa and Sonoma, imparts a warmth and aroma that’s reminiscent of crisp fall evenings. And then there's the butter, which, when browned, releases a nutty aroma that is nothing short of intoxicating.

But what's a Napa-inspired dish without the perfect wine to accompany it? Wine pairing is an art, one that Napa and Sonoma have perfected over decades. For this kabocha delight, there are two wines that stand out:

Firstly, the Chardonnay. The buttery notes present in many Chardonnays echo the richness of the gnocchi and its sauce. Its subtle fruity undertones pair seamlessly with the sweetness of the kabocha squash. Sonoma-Cutrer Vineyards in Sonoma County crafts a Russian River Ranches Chardonnay that’s worth noting. With hints of apple, lemon, and vanilla, it’s a Napa Valley favorite, and a must-try for any wine enthusiast visiting the area.

Secondly, the Viognier, a varietal that flourishes in the California sun. Its fragrant bouquet of stone fruits and floral notes beautifully accentuates the earthy flavors in the gnocchi. If you find yourself in Napa Valley, make a stop at Darioush Winery. Their Signature Viognier offers a symphony of honeysuckle, peach, and apricot that harmonizes wonderfully with the kabocha's sweetness.

Imagine this: A dinner in Napa’s wine country, starting with a refreshing salad made from greens handpicked earlier that morning. Then, as the sun sets, you indulge in the kabocha squash gnocchi, each bite a testament to the region's culinary prowess. For dessert, perhaps a late harvest wine or a delicate pastry sourced from one of Sonoma's renowned bakeries.

For those fortunate enough to visit Napa or Sonoma, the experience isn't just about wine tasting or dining out. It's about connecting with the land, the people, and the rich history of Northern California. It's about moments like watching the sunrise over a vineyard, engaging with local farmers, or discovering that perfect “recipe with kabocha squash” that ties everything together.

This gnocchi, in many ways, is a love letter to Napa Valley. Whether you're enjoying it in a quaint restaurant overlooking vineyards, at a bustling farmer's market in Sonoma, or in the comfort of your own home, it embodies the soul of wine country. For those seeking the genuine Napa experience, remember that it isn’t just about the wine or the food, but the memories created and the stories shared around the table. And in this setting, the Kabocha Squash Gnocchi in Brown Butter and Sage Sauce plays a central role, connecting past, present, and future in one delectable dish.

Hero Ingredient Spotlight: Kabocha Squash

Kabocha squash, often referred to as the "Japanese pumpkin," is a true gem in the culinary world. Native to Japan, it's recognized for its deep green skin and vibrant orange flesh. Beyond its striking appearance, kabocha wins the hearts of many for its sweet, rich, and velvety texture. Unlike other squashes, kabocha has an extraordinary depth of flavor, often compared to a fusion of sweet potato and pumpkin. Rich in beta-carotene, vitamin C, and iron, it's not only delicious but also packs a nutritional punch. When roasted, the natural sugars in the kabocha caramelize, enhancing its inherent sweetness, making it a versatile ingredient for both savory and sweet dishes. In the realm of Napa's farm-to-table ethos, kabocha squash stands out, offering both chefs and home cooks an opportunity to craft dishes that are as visually stunning as they are mouth-watering.

How to: Perfectly Brown Butter for the Ultimate Sauce

Brown butter, known as "beurre noisette" in French, is a simple yet transformative ingredient that can elevate a dish from good to gourmet. Its nutty, aromatic character pairs brilliantly with the earthy sweetness of kabocha. Here's a step-by-step guide:

  1. Choose a Light-Colored Pan: Using a light-colored pan, such as stainless steel, allows you to monitor the changing color of the butter easily.
  2. Medium Heat: Start by melting your butter over medium heat. The butter will begin to foam.
  3. Stir Continuously: This ensures even browning. As you stir, you'll notice the butter transitioning from a lemony yellow to a golden tan.
  4. Monitor the Fragrance: When you start getting a nutty aroma, it's a sign that the browning process is nearly complete.
  5. Look for Browned Bits: These are the milk solids, and they should achieve a toasty brown hue.
  6. Remove from Heat Promptly: Once the desired color is reached, transfer the brown butter to a different container to stop the cooking process.

FAQs About Kabocha Squash Gnocchi

  1. Can I use another type of squash? Absolutely! While kabocha offers a unique flavor, butternut or acorn squash make great substitutes in this gnocchi recipe.
  2. How do I store leftover gnocchi? Place the uncooked gnocchi on a baking sheet in a single layer and freeze. Once frozen, transfer them to an airtight container. They can be stored for up to a month.
  3. I have a gluten allergy. What can I use instead of all-purpose flour? A gluten-free flour blend would work well. Ensure it's a blend suited for savory dishes, avoiding those with added sugars or flavors.
  4. What other herbs complement this dish? While sage is a classic pairing with brown butter, rosemary and thyme can also be used to add a fresh, aromatic note.
  5. Do I need any special tools to make gnocchi? While a gnocchi board can give you those classic ridges, the back of a fork works just as effectively. The ridges help the sauce cling to the gnocchi.

Tips for Success with Kabocha Squash Gnocchi

  1. Perfect Gnocchi Texture: The key to light and fluffy gnocchi is not to overwork the dough. Add flour gradually and stop once the dough is just combined.
  2. Cooking Gnocchi: Gnocchi cooks quickly. Once they float to the top of the boiling water, they're ready. Overcooking can make them gummy.
  3. Sauce Pairing: While the brown butter and sage sauce is a classic, this gnocchi also pairs wonderfully with a simple tomato sauce or a creamy blue cheese sauce for a richer flavor profile.

Crafting this Kabocha Squash Gnocchi in Brown Butter and Sage Sauce is more than just preparing a meal; it's an experience. It encapsulates the heart of Napa Valley's culinary elegance, making every bite a journey to remember. Whether you're a seasoned chef or a home cook, this dish promises a taste of Napa's finest, right at your table.

Recipe Overview

Recipe:
Kabocha Squash Gnocchi in Brown Butter and Sage Sauce
Author:
Lily Anderson
Season:
Fall
Yield:
4 servings
Calories Per Serving:
450
Prep Time:
PT30M
Cook Time:
PT1H
Total Time:
PT1H30M

Ingredients List

Ingredients:

  • 1 medium kabocha squash (about 2-3 pounds)
  • 1-1.5 cups all-purpose flour, plus extra for dusting
  • 1 large egg
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper, to taste
  • 6 tablespoons unsalted butter
  • 8-10 fresh sage leaves
  • Grated parmesan cheese, for garnish
  • Toasted pine nuts or walnuts (optional)

Step-by-Step Directions

  1. Prepare the Kabocha Squash: Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove seeds, and place face down on a baking sheet. Bake for 45-50 minutes or until tender. Let cool, then scoop out the flesh.
  2. Make the Gnocchi Dough: In a mixing bowl, mash the cooled squash. Add the egg, nutmeg, salt, and pepper, mixing until combined. Slowly add the flour, a little at a time, until a soft dough forms. Be cautious not to overwork the dough.
  3. Shape the Gnocchi: On a floured surface, divide the dough into 4 equal parts. Roll each section into a rope about 1-inch thick. Cut into 1-inch long pieces and press each piece with the back of a fork to create ridges.
  4. Cook the Gnocchi: Bring a large pot of salted water to boil. Drop in the gnocchi and cook until they float to the top, around 2-3 minutes. Remove with a slotted spoon and set aside.
  5. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add sage leaves and cook until the butter begins to brown and has a nutty aroma. Add the cooked gnocchi to the skillet, tossing to coat in the butter sauce.
  6. Serve: Plate the gnocchi, garnish with freshly grated parmesan cheese and toasted nuts if desired. Serve immediately.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

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