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Recipe for Air Fryer Gnocchi and Squash with Brown Butter and Sage by Dawn’s Recipes

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Recipe for Air Fryer Gnocchi and Squash with Brown Butter and Sage by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Gnocchi and Squash with Brown Butter and Sage. This dish qualifies as a Easy level recipe. It should take you about 45 min to make this recipe. The Air Fryer Gnocchi and Squash with Brown Butter and Sage recipe should make enough food for 2 servings.

You can add your own personal twist to this Air Fryer Gnocchi and Squash with Brown Butter and Sage recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Air Fryer Gnocchi and Squash with Brown Butter and Sage recipe.

Ingredients for Air Fryer Gnocchi and Squash with Brown Butter and Sage

  • Kosher salt
  • 1 pound fresh or frozen gnocchi (see Cook’s Note)
  • 1 large delicata squash (about 1 1/2 pounds)
  • Extra-virgin olive oil, for the squash and gnocchi
  • Freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup coarsely chopped walnuts
  • 8 large fresh sage leaves, sliced into thin ribbons
  • 1/2 cup coarsely grated or shaved Parmesan

Directions for Air Fryer Gnocchi and Squash with Brown Butter and Sage

  1. Bring a large pot of salted water to a boil and line a baking sheet with paper towels.
  2. Cook the gnocchi in the boiling water until they float, then remove them with a slotted spoon to the lined baking sheet to dry. Empty the pot, rinse and set aside.
  3. Preheat a 6-quart air fryer to 375 degrees F.
  4. Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. Slice into roughly 1/4-inch-thick half-moons. Toss the squash in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and several grinds of pepper.
  5. Put the squash in the air fryer basket (reserve the bowl) and cook, flipping halfway through, until golden brown in spots, about 15 minutes. Transfer to a large serving bowl.
  6. Preheat the air fryer again to 375 degrees F.
  7. Add the gnocchi to the reserved bowl and toss with 2 teaspoons olive oil and 1/2 teaspoon salt. Transfer the gnocchi to the air fryer basket and cook, flipping halfway through, until golden and crispy, about 10 minutes. Transfer the gnocchi to the serving bowl with the squash.
  8. While the gnocchi cooks, place the reserved pot over medium heat and melt the butter (make sure the pot is completely dry; any remaining water will make the butter splatter). Watching closely, cook the butter, swirling occasionally, until it begins to turn light golden and smell nutty, 2 to 3 minutes. Add the walnuts, sage and a pinch of salt and continue to cook, stirring; the butter will become foamy and begin to deepen in color. Continue to brown the butter until it is deep golden, about 2 more minutes. Pour the brown butter sage sauce over the gnocchi and squash, gently toss to coat and top with the Parmesan.

Cookware for your recipe

You will find below are cookware items that could be needed for this Air Fryer Gnocchi and Squash with Brown Butter and Sage recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Gnocchi – Gnocchi (/ˈn(j)ɒki/ N(Y)OK-ee, US also /ˈn(j)oʊki, ˈn(j)ɔːki/ N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. The dumplings may be pressed with a fork or a cheese grater to make ridges or cut into little lumps. Gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses.Gnocchi vary in recipe and name across different regions. For example, Lombard and Tuscan malfatti (literally poorly made) are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. Tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the Campanian strangulaprievete, the Apulian cavatelli, the Sardinian malloreddus, and so on. Gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces. But certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.Gnocchi are eaten as a first course (primo piatto) as an alternative to soups (minestre) or pasta. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. Gnocchi may be home-made, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Most gnocchi are boiled in water and then served with a sauce. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.
  • Main Dish
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
  • Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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