Pasta

Squash Gnocchi with Thanksgiving Chili Crunch

October 21, 2024

This gnocchi recipe is delicious as is, and made even better with the addition of my Thanksgiving Chili Crunch. Inspired by a recent trip to Williams Sonoma, this crispy topping is perfect for all of your fall dishes. Its garlicky, crunchy and slightly spicy, elevating even the saddest of winter slop.

Squash Gnocchi with Thanksgiving Chili Crunch

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Ingredients

For the Gnocchi

1 cup of roasted squash or sweet potato purée
1 1/2 cups of ap flour, plus more for dusting
1 large egg
pinch of freshly grated nutmeg
1/2 tsp kosher salt
4 tbsp butter, browned
2 tbsp butter, chilled and cubed
parmesan cheese for serving

For the Thanksgiving Chili Crunch

1 cup vegetable oil
8 cloves garlic, thinly sliced
2-3 medium shallots, thinly sliced
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
1 tbsp finely chopped fresh sage
1 tbsp crushed red pepper flakes
pinch of freshly ground black pepper
1/4 tsp salt
pinch of chicken bouillon powder, optional
2 tbsp fresh rosemary leaves
2 tbsp fresh rosemary leaves

Instructions

Make the Thanksgiving Crunch: In a medium heatproof bowl, combine the red pepper flakes, salt, black pepper, and chicken powder. Fit a fine-mesh sieve over the bowl and set aside. In a small saucepan, combine the vegetable oil, garlic, and shallot. Heat over medium-low heat until the oil starts to bubble. Let the mixture sizzle, occasionally stirring and scraping any bits from the sides or the bottom of the pot, until the garlic just begins to brown, 10 minutes. Add the herbs and cook for a few seconds - a minute longer until shallots and garlic begin to deepen in color. Don't let the garlic and shallots brown too much in the pan because they will continue cooking after you strain them. Immediately strain the hot oil mixture through the sieve over the pepper flakes. Transfer the fried garlic and shallots to a paper towel–lined plate to cool. The hot oil activates the heat and flavors of the chili flakes while straining out the garlic and shallots will keep them crispy. Let cool for 30 minutes. When the oil has cooled, add the garlic and shallots back to the oil mixture.
Make the gnocchi dough: combine the ingredients in a large bowl and mix with a fork until the dough starts to loosely come together. Transfer to a flour-dusted work surface and gently knead until combined. Shape into a square, about 1 inch in thickness, and wrap tightly with plastic wrap. Transfer to the fridge to rest for about 30 minutes. Bring a large pot of salted water to a boil. Brown off the butter in a large sauce pan, then turn off the heat.
Shape the Gnocchi: When the dough has rested, place on a floured surface and cut into 1/2 inch logs. Gently roll the logs out then cut into uniform squares. If dough begins to stick, dust with more flour.
Cook the Gnocchi: Transfer gnocchi into the boiling salted water. Turn the heat to medium for the brown butter. The gnocchi are fully cooked once they float to the top. Use a spider or slotted spoon to transfer the cooked gnocchi directly from the boiling water to the brown butter. Add the chilled butter and a few splashes of the cooking water and toss the gnocchi to coat in the butter. Taste and season with a pinch of salt as needed.
Plate the gnocchi and top with freshly grated parmesan cheese, and the Thanksgiving crunch.