Gnocchi with Butternut Fall Sauce
Fall time is here and I say, bring on the butternut squash! While I was growing up, I never even heard of butternut squash. To be honest, my first attempt in trying it was last year. Going to the grocery store, I would pass the odd-looking objects that grew from the ground. You know, things like pumpkin, acorn squash and definitely butternut squash. They just looked to strange for me to handle! I finally got enough guts to try one of the recipes I saw from the Foodnetwork Channel that included, whole butternut squash. Let’s just say, I almost burnt down the house placing it in the oven, skin side up. Yup. But once I cooked it properly, I fell in love. I would really like to make butternut squash noodles so that will be coming soon.
I will admit this, I now purchase pre-cut squash from the grocery store. For two reasons. 1. It costs nearly the same 2. The hard part is completed for me. But there is a catch. If you purchase it pre-cut, make sure you use it quickly and it’s not staying in your fridge. If it starts to look slimy, please chuck it.
A lot of nights, I don’t have a lot of time to stay in the kitchen and watch my food cook. I wish I did, I would really love that but with two little kids, I sometimes have to keep one eye on them and one eye on the dish! I like this recipe because it doesn’t take a lot of effort and it’s healthy. The taste is creamy and brings the fall season straight home to my heart.
- 1 1/2 pound butternut squash: cut into cubes
- 2 tbs vegetable oil
- 2 cloves garlic: minced
- sea salt and pepper
- 1 cup: heavy cream
- 32 oz gnocchi
- pinch of cinnamon
You may be saying, “What? 32 oz gnocchi?” Yeah, I don’t blame you. It’s a lot. But in my house, we can eat a lot. Gnocchi is deceiving because although small in character it is filling in the tummy! The sauce makes enough for 32 oz gnocchi so please wrap up your leftovers and enjoy for the next evening. It’s that good, I swear. If you find gnocchi too heavy, substitute it for your favorite pasta.
1. Preheat oven to 450 degrees F.
2. Place parchment paper on a baking sheet.
3. In a small bowl, stir to combine squash, oil, salt and pepper and garlic.
4. Place on parchment paper and bake for 25 minutes, flipping half way.
This is my “step away” from the stove time. I like things that just “cook” while I’m away and then come back it’s done. It gives me a little break to change the kid activities and give them new games to play with. It’s all about occupying the kids!
5. Place squash mixture into food processor or blender. Slowly add cream to consistency you like. Then I add more pepper. I love pepper.
6. Meanwhile, during the last few minutes of the squash baking, start boiling your water for the pasta and cook according to directions.
7. Spoon out gnocchi and place in saucepan. Add sauce, stir to combine. If you want to heat it up again, here’s your chance. Heat over low for a few minutes or plate.
8. Finish by adding a touch of cinnamon.
That’s the best ending ever. Cinnamon is really good for you and it boosts the taste factor to a whole new level. This dish scream HELLO FALL all over it!