I started off thinking I was going to make a butternut squash sauce for this recipe but decided to keep chunks instead. The sweet, creamy consistency of this dish is delightful. I wanted to make to gnocchi from scratch but was missing flour at home so used a package of imported gnocchi from Italy, I buy from a massive international marketplace here that specialize in imported foods. The gnocchi is quite good, very light and fluffy. I served this with a Mediterranean braised beef roast - recipe below.
Ingredients :
one butternut squash, cut into cubes, coated with olive oil, bake in 375 oven for about 30 minutes.
1 package of gnocchi, or about 2 cups of home made gnocchi
3 TB olive oil
1 shallot, diced fine
1-2 oz of dried porcini mushrooms, soaked in hot water to soften them
1 tsp of fresh thyme
1 cup heavy cream
juice of one lemon
fresh parsley
a good pinch of nutmeg
about 3 Tb of parmesan cheese
2-3 Tb butter
salt and cracked black pepper
How To :
First prepare and bake the squash in the oven while you prepare the remainder of the recipe. This will take about 30 minutes.
After 15 minutes of cooking time for the squash, cook the gnocchi, this takes about 10 minutes after the water has come to a boil. The gnocchi are done when they start to float to the top of the pot. Don't forget to add salt to the water.
In a pan, on medium heat, add olive oil and shallots. Sautee for about 1 minute. Add cream to the pan, the porcini mushrooms, thyme, lemon juice and the nutmeg. Let cook and reduce some for about 5 minutes. Then add the parmesan cheese, stir well, this will thicken the sauce. Add fresh chopped parsley. Add the cooked gnocchi, lightly toss in the cream sauce. Add the butternut squash gently.
Then place the gnocchi and cream sauce in a shallow baking dish, sprinkle with parmesan cheese, place in oven, turn on broil and cook until the cheese is golden.
Enjoy Every Bite !
 |
| This is before it goes into oven |
Ingredients :
one butternut squash, cut into cubes, coated with olive oil, bake in 375 oven for about 30 minutes.
1 package of gnocchi, or about 2 cups of home made gnocchi
3 TB olive oil
1 shallot, diced fine
1-2 oz of dried porcini mushrooms, soaked in hot water to soften them
1 tsp of fresh thyme
1 cup heavy cream
juice of one lemon
fresh parsley
a good pinch of nutmeg
about 3 Tb of parmesan cheese
2-3 Tb butter
salt and cracked black pepper
How To :
First prepare and bake the squash in the oven while you prepare the remainder of the recipe. This will take about 30 minutes.
After 15 minutes of cooking time for the squash, cook the gnocchi, this takes about 10 minutes after the water has come to a boil. The gnocchi are done when they start to float to the top of the pot. Don't forget to add salt to the water.
In a pan, on medium heat, add olive oil and shallots. Sautee for about 1 minute. Add cream to the pan, the porcini mushrooms, thyme, lemon juice and the nutmeg. Let cook and reduce some for about 5 minutes. Then add the parmesan cheese, stir well, this will thicken the sauce. Add fresh chopped parsley. Add the cooked gnocchi, lightly toss in the cream sauce. Add the butternut squash gently.
Then place the gnocchi and cream sauce in a shallow baking dish, sprinkle with parmesan cheese, place in oven, turn on broil and cook until the cheese is golden.
Enjoy Every Bite !
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