Food Photographer, Melissa Santell, joined Gayle Guyardo, the host of the nationally syndicated health and wellness show, Bloom, with a delicious recipe and ways to celebrate friendsgiving.

Butternut Squash Gnocchi with Brown Butter Sage Sauce

INGREDIENTS

Gnocchi:
• 2 cups butternut squash purée
• 3/4 cup grated parmigiano reggiano
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups all purpose flour, plus more for rolling.

Brown Butter Sage Sauce:
• Hefty splash of pasta water
• 6 TBL unsalted butter
• handful of fresh sage leaves
• 2 oz Pecorino Romano, plus more for garnish

DIRECTIONS

  1. Preheat the oven to 375.
  2. Cut the squash in half lengthwise, scoop out the seeds. Drizzle with olive oil, salt + pepper and place onto a baking sheet, face down. Bake until fork tender, about 40 minutes.
  3. Scoop the squash out and purée in a food processor until smooth.
  4. Cook squash in a sauce pan over medium heat for 5 minutes, stirring to evaporate moisture. Cool in fridge.
  5. In a mixing bowl add chilled squash purée, Parm reggiano, salt, pepper + egg. Mix to combine.
  6. Add flour 1/2 cup at a time and mix by hand. (Dough will be sticky ya’ll, so add more flour if needed)
  7. Form into a ball, cover and refrigerate dough for 1 hour.
  8. Flour your work surface + divide the dough into 6 pieces. Roll each piece into a long strip, about ½ inch wide. Cut into ½ inch pieces. You can cook as is or get fancy + fork roll them like a pro.
  9. Bring a pot of salted water to a boil + drop your gnocchi in. Once they float, they’re ready.
  10. In a sauce pan, heat butter until it’s golden brown, then add sage. Fry until sage is crispy.
  11. Add the gnocchi to your sauce + toss. Add pasta water + pecorino. Stir gently until creamy + dreamy.
  12. Plate it + garnish with more cheese + sage leaves.

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