Butternut Squash Gnocchi With Whiskey Cream Sauce

1. 1

   Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes.

2. 2

   Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

3. 3

   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.

4. 4

   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 strip, about 1/2 inch wide. Cut the strip into 1/2 pieces.

5. 5

   ~This is the tricky part~ Place each piece in the palm of your 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.

6. 6

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

7. 7

   Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.

8. 8

   Then add the shallots and garlic. Saute for 3 minutes.

9. 9

   Add the bourbon and chicken stock.

10. 10

    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 teaspoons of salt.

11. 11

    Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.

12. 12

    Serve the gnocchi warm and garnish with fresh thyme leaves!

13. 13

    *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

* Per serving · 4 servings · Values may vary.