Fall is in the air, and this is truly my favorite time of year. I love being in the kitchen creating delicious meals, and this one is a keeper. A silky, savory autumn sauce made with roasted butternut squash, fresh rosemary, white wine and Parmigiano-Reggiano. There’s no cream needed; the squash, butter, cheese and pasta water create a beautifully creamy sauce all on their own. I especially love this served with homemade ricotta gnocchi.
Noni's Autumn Sauce
4
servings10
minutes30
minutesIngredients
2-1/2 cups 2-1/2 cooked roasted butternut squash
2 tbsp. 2 unsalted butter, divided
1/2 1/2 small shallot, finely chopped
2 2 garlic cloves, minced
1 tsp. 1 fresh rosemary, very finely chopped
1/3 cup 1/3 dry white wine
1 cup 1 low-sodium chicken bone broth, plus more as needed
1/3 cup 1/3 finely grated Parmigiano-Reggiano, plus more for serving
1 pinch 1 freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
1/2 1/2 -1 cup reserved pasta or gnocchi cooking water, as needed
1-1/2 lbs. 1-1/2 fresh gnocchi
Directions
- Melt 1 tbsp. butter in a large sauté pan over medium-low heat.
- Add the shallot and cook for 3–4 minutes, until softened.
- Add the garlic and rosemary and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and simmer for 2–3 minutes, allowing it to reduce by about half.
- Add the roasted butternut squash and 1 cup chicken bone broth.
- Simmer for about 5 minutes to allow the flavors to come together.
- Using an immersion blender or regular blender, purée the mixture until completely smooth (return it to the pan if necessary).
- Over low heat, stir in the Parmigiano-Reggiano and nutmeg.
- Add additional bone broth as needed until the sauce is smooth and fairly loose.
- Taste before adding salt, as both the bone broth and Parmigiano can be salty.
- Add your cooked ricotta gnocchi directly to the sauce along with the remaining 1 tbsp. butter.
- Gently toss, adding reserved cooking water a little at a time until the sauce is silky, glossy and lightly coats the gnocchi.
- Serve immediately with freshly grated Parmigiano-Reggiano and a little freshly ground black pepper.
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