Butternut Squash Gnocchi for Fall Dinners.
What I love about this Butternut Squash Gnocchi recipe is you can get as simple or complex as you want with a variety of toppings and concepts.
I like to rotate between a few of these toppings: pancetta, crushed amaretti cookies, cinnamon, arugula, hazelnuts, or pine nuts. And sometimes I add a dash of Brandy or Amaretto Liqueur to the sauce to round out the flavors.
You can purchase the squash whole or you can find it already cubed in the freezer section or even in the produce department.
2 cups butternut squash cut into cubes
1 teaspoon nutmeg
2 teaspoon chopped garlic
1 teaspoon butter
1/4 cup parmesan cheese
1/4 cup diced white onion
2 tablespoons extra-virgin olive oil
1 package gnocchi (400 grams)
Arugula + a little juice from a lemon (to toss with arugula)
– Amaretti biscuits (5 to 6 biscuits crumbled)
– Chopped pine nuts (1/4 cup)
– Pancetta (1/4 cup sautéd until crisp)
Cut the squash into small diced cubes and add to a bowl and microwave covered with a damp paper towel for about 12 to 15 minutes until really soft. Once the squash is soft add in the heavy whipping cream and nutmeg and with a stick blender cream into a sauce.
In a large sauté pan add 1 tsp of olive oil with butter, onion, garlic and cook over low heat until soft. Add the butternut squash mixture into the sauté pan along with the parmesan cheese and mix together.
Bring a large pan of salted water to a boil. Add the gnocchi and boil for about 2 to 3 minutes until tender.
The gnocchi will float to the top when ready.
Drain the gnocchi (reserving 1/2 cup of the cooking water). Add the gnocchi a little at a time to the butternut sauce. Place on a dish and sprinkle with your choice of toppings. Toss the arugula with a little olive oil and lemon and place on top of the dish.
Keywords: meals, italian inspired, Butternut Squash Gnocchi, Butternut Squash