From the blog For Love of the Table
2 T. Olive oil
5 to 6 T. unsalted butter, cut into 1/2 T. slices and divided
12 oz. crimini mushrooms, trimmed and sliced 1/4-inch thick
salt & freshly ground pepper
3 cups diced (1/4- to 1/3-inch) butternut squash (about 14 oz. net weight)
1 T. chopped fresh thyme
1/2 T. minced fresh rosemary or 1 T. chiffonade fresh sage
2 large shallots (about 4 oz.), minced (to make 2/3 c.)
3/4 c. chicken stock or low-salt canned broth
2 T. chopped Italian parsley
1 recipe ricotta gnocchi, cooked as directed and lightly filmed with olive oil
Warm the olive oil in a large sauté pan (large enough to hold the squash in a snug single layer) set over medium high to high heat. When the oil is hot (you should see a thin wisp of smoke), swirl in a tablespoon of butter. When it foams, add the mushrooms. Toss to coat the mushrooms in the fat and then leave the pan alone to allow the mushrooms to begin to brown. When the edges are beginning to brown, give the mushrooms a toss/stir, season with a good pinch of salt and scatter half of the thyme and rosemary over all. Continue to sauté, stirring occasionally and regulating the heat as necessary to maintain a very active sizzle without allowing the mushrooms to scorch, until the mushrooms are browned and tender—about 4 to 5 minutes total. If the mushrooms seem dry at any point, add another half tablespoon or so of butter.
Transfer the mushrooms to a plate and return the pan to the heat. Add three tablespoons of butter to the pan. When it melts and foams, add the squash along with a pinch of salt and the remaining thyme and rosemary. Sauté, regulating the heat to maintain the activity in the pan and cooking until the squash is beginning to caramelize nicely—about 5 to 7 minutes. Add another tablespoon of butter to the pan. When it is melted, add the shallots, along with a pinch of salt. When the shallots have softened (about 3 minutes), return the mushrooms to the pan and add the stock. The stock should come up almost to the top of the vegetables—add more if the vegetables aren't almost covered. Taste and season with salt and pepper. Cook at a bare simmer (uncovered and stirring every now and then) until the squash is just tender—about 20 minutes after adding the stock. As the liquid reduces, add hot water and continue to cook. You should maintain a level of liquid in the pan that comes 2/3 to 3/4 of the way up the vegetables.
When the squash is tender, add the gnocchi and parsley. Toss to coat. If the gnocchi have cooled since cooking, gently heat through. Taste and correct the seasoning. If the sauce seems tight, add more warm water...or you may use the water the gnocchi were cooked in (taking into consideration that this water is well salted). Divide the gnocchi and sauce among warm plates or shallow pasta bowls and serve immediately. Serves 4 to 5.
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