Sometimes I sit down to write these recipe posts and I wish that I could convey all of the warmth, and delicious smells, and delectable flavors that eventuate from the making of a dish. This is definitely one of those main courses.
I LOVED this gnocchi recipe. I love the smells, the tastes, the ease of making it. I even loved the leftovers!
This will become a fall staple for our family. I performed a few tweaks by sprinkling the entire dish with flax seeds rather than using the walnuts, and skipping the addition of the parmesan cheese and using it as a garnish only instead.
The results are just one more reason that I LOVE the Six O’clock Scramble, and have the chance to pass on all this deliciousness to you!!!
XX, Megan
Ingredients
16 oz. gnocchi (potato dumplings, sold with fresh or dried pastas or frozen)
1/2 butternut squash, peeled, seeded, and diced into 3/4-inch pieces (3 cups squash)
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
6 fresh sage leaves, coarsely chopped, or use 1/4 – 1/2 tsp. dried
1 large shallot, peeled and diced
1/2 cup walnuts, broken into large pieces
1/4 cup grated Parmesan cheese
1/4 tsp. salt, or to taste
Prepare the gnocchi according to the package directions. Meanwhile, steam the squash with a couple of tablespoons of water in the microwave for 3 – 5 minutes until it is softened but not mushy. Drain it thoroughly.
Heat a large heavy skillet over medium-high heat and add the butter and oil. When the butter turns brown at the edges, add the sage and shallots and cook, stirring frequently, for 1 – 2 minutes until they are lightly browned. Add the walnuts and squash and sauté it, stirring occasionally, for about 5 minutes until the squash starts to brown in spots.
When the gnocchi is almost done cooking, remove ¼ cup of the cooking liquid. Drain the gnocchi and add it and the reserved cooking liquid to the pot with the squash, and stir gently to combine. Mix in the cheese and salt and serve it immediately.
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