TC Recipe: Butternut Squash Gnocchi with Black Trumpet and White Truffle

February 20 2012

By Sous Chef Benjamin Nadolny
Suggested Pairing: The Code: White Blend
Serves 5

Butternut Squash Gnocchi

December through February is truffle season in Oregon. It’s also the season for black trumpets. The pungent aromas of the white truffle and the pine earthiness of the black trumpets create for the palette a tour through an Oregon winter forest. The butternut squash provides a background of richness and sweetness that ties the wine beautifully into this dish. The white blend has light fruit notes that bring forward the earth and butter richness in the dish. The finish of the wine clears the truffle from the palette making each bite a renewed experience.


  • 1½ lbs black trumpet mushrooms, cut in half and rinsed thoroughly
  • 1 shallot, sliced thin
  • 2 garlic cloves, minced
  • ¼ C white wine
  • 2 T fresh parsley, chopped
  • 2 tsp fresh thyme, chopped
  • 3 white truffles, medium in size
  • 1 T butter
  • 2 T extra virgin olive oil
  • ½ C Parmesan, freshly shaved

  • 26 oz butternut squash, peeled, seeded and cubed
  • 1 lb yukon potato, riced
  • 2 eggs
  • 3 oz corn starch
  • 3½ oz flour
  • pinch of sugar
  • pinch of nutmeg


Roast the squash with salt, pepper, and sugar in a 300 degree oven for 30 minutes or until tender. Let cool and purée. While the squash is cooking, slow cook the whole potato, skin on, in salted water until knife tender. Peel and rice while still hot. Mash the riced potatoes, mix in egg, flour, corn starch, and the squash flesh to form the dough. Shape the gnocchi and poach in simmering, salted water. When floating, remove the gnocchi and submerge in ice water to stop the cooking. Strain the gnocchi and toss with 1 T olive oil.

For the Rest
Heat 1 T olive oil in a skillet. Just as the oil reaches a smoking point add the black trumpet mushrooms. Sauté until all the liquid cooks out. Add the shallot and garlic and continue to sauté for another 2 minutes. Add the white wine and simmer for 1 minute. Add the butter, gnocchi, parsley, and thyme and sauté everything together for a couple minutes. Season to taste with salt and pepper. Plate the gnocchi and top with the shaved parmesan. Shave the fresh white truffles over the dish and enjoy!