Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta
Ingredients:
Coarse salt and fresh ground pepper
12 ounces of gluten free gnocchi (I used Delallo brand)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, peeled, halved and flesh cut into 1/2-inch pieces (3-4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 cup whole-milk ricotta, for serving
Pine nuts, for serving
Coarse salt and fresh ground pepper
12 ounces of gluten free gnocchi (I used Delallo brand)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, peeled, halved and flesh cut into 1/2-inch pieces (3-4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 cup whole-milk ricotta, for serving
Pine nuts, for serving
Directions:
1. Roast squash
Drizzle olive oil on diced squash, season with salt and pepper.
Roast in large roasting pan in 400 degree oven for about 30 min or until fork tender. Remove and set aside.
1. Roast squash
Drizzle olive oil on diced squash, season with salt and pepper.
Roast in large roasting pan in 400 degree oven for about 30 min or until fork tender. Remove and set aside.
Once squash is done, make browned butter sage and gnocchi.
2. Boil water for gnocchi-
Follow directions on box of gnocchi (they only cook for 2 min in salted boiling water!)
While water is boiling....
3. In a large skillet, over medium heat add butter, melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes.
Turn down heat, Add squash to skillet and warm for a minute, stirring gently.
Gnocchi should be done now. Drain gnocchi and add to warm skillet of squash and butter. Stir together gently so the flavors marry together.
Remove from heat, serve on plate and add a dollop of whole milk ricotta, a drizzle of olive oil and a sprinkle of pine nuts.
Enjoy this warming, autumn comfort food!
2. Boil water for gnocchi-
Follow directions on box of gnocchi (they only cook for 2 min in salted boiling water!)
While water is boiling....
3. In a large skillet, over medium heat add butter, melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes.
Turn down heat, Add squash to skillet and warm for a minute, stirring gently.
Gnocchi should be done now. Drain gnocchi and add to warm skillet of squash and butter. Stir together gently so the flavors marry together.
Remove from heat, serve on plate and add a dollop of whole milk ricotta, a drizzle of olive oil and a sprinkle of pine nuts.
Enjoy this warming, autumn comfort food!
