Chicken, Veggies & Tri-Color Gnocchi in a Garlic & Sage Browned Butter Sauce

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There is just something about fresh pasta that warms the soul. When I hear fresh pasta I think immediately that it’s going to be a ton of work. This recipe is a little bit of work, but it’s SO worth it! I used the butternut squash, sweet potato, and red potato because that’s what I had on hand. You can easily just use one of those options for all your gnocchi instead and that will cut down on the amount of work, just keep the total amount the same and the recipe should still turn out well. I love this recipe because it doesn’t require any special equipment and results are incredible!! I also love that you can easily add the veggies that your family likes to the recipe as an easy way to pack in more veggies.

Chicken, Veggies & Tri-Color Gnocchi in a Garlic & Sage Browned Butter Sauce

  • 1/2 cup butternut squash (boiled until softened & mashed (approximately 1/2 of a small butternut squash))
  • 1/2 cup white sweet potato (boiled until softened & mashed (approximately 1/2 of a large white sweet potato))
  • 1 cup red potatoes (, boiled until softened & mashed (approximately 2 of a medium red potatoes))
  • 3 eggs
  • 4 cups flour + some for dusting your work space
  • 2 teaspoons salt
  • 1/2 of a white onion
  • 1 cup frozen peas
  • 1/2 of an eggplant
  • 1/2 of a butternut squash
  • 1 tomato
  • 1 cup cooked chicken (deboned)
  • 2 teaspoons olive oil (extra virgin)
  • 8 tablespoons butter
  • 3 tablespoons sage leaves (dried)
  • 3 cloves garlic (minced)
  • 3 cups water
  1. In one small bowl put the 1/2 cup butternut squash, 1 cup of flour, 1/2 teaspoon salt, and 1 egg.
  2. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  3. In one small bowl put the 1/2 cup white sweet potato, 1 cup of flour, 1/2 teaspoon salt and 1 egg.
  4. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  5. In one medium bowl put the 1 cup red potato, 2 cup of flour, 1 teaspoon salt and 1 egg.
  6. Mix by hand in the bowl until combined and a dough is formed. Your dough will be slightly sticky, but as you knead it on your floured work surface it will stop sticking to your hands. Set aside. Wash hands.
  7. Take your small saucepan and add 3 cups water. Bring to a boil.
  8. Take your butternut squash dough and using your Pastry Scraper/Knife cut the dough into fourths. Roll each fourth of the dough into a long roll (looks like a snake).
  9. Cut each long roll into small pieces (about 1/2 inch long). Then using a fork roll each piece of gnocchi dough along the back of the fork prongs to imprint 3 lines.
  10. As you work add about 8-10 gnocchi pieces to your boiling water.
  11. Cook the gnocchi for 2-4 minutes, until they rise to the top of the water. Use the slotted spoon to remove the gnocchi. Place them in your large bowl to rest.
  12. Repeat steps 8-11 with your white sweet potato dough and your red potato dough.
  13. Place your white onion, frozen peas, eggplant, butternut squash, tomato, and olive oil into a frying pan. Cook on medium heat until your desired level of crunchiness is achieved. When cooked add to large bowl with your cooked gnocchi.

  14. Place your butter in to a small saucepan Melt over medium heat. When melted add your garlic and sage and mix. Cook for 2 minutes. Pour over cooked gnocchi and mixed veggies. Salt and Pepper to taste.