Submitted by Patricia Asmundson
About the cook: Foodie before being a foodie was a thing...raised on a farm but living in the big city and always searching for diverse adventures in the culinary arts...
About the dish: Inspired by my son-in-law's love of gnocchi and butternut squash. A delectable dinner which is heartily consumed despite not having meat by my carnivorous family. Also makes for a lovely side dish (especially at Thanksgiving).
National Origin: Italian
Estimated Time: 30 to 60 Minutes
1 lb Gnocchi (in package or prepare from scratch)
1 medium to large Butternut Squash
1/2 cup half and half
1 Tablespoon butter
4 cups vegetable broth
1 celery stalk diced
1/2 onion diced
1/3 cup diced sun dried tomatoes in olive oil
2 teaspoons thyme
1 teaspoon sage
1 teaspoon crushed red pepper
1 teaspoon black pepper
1-2 teaspoons salt
Grated Parmesan cheese and chopped green onions or chives for garnish.
Prepare butternut squash by roasting in oven until tender. Let cool to touch and scoop out enough flesh for one cup of squash. Blend well with 1/2 cup half and half and melted butter. Set aside.
Prepare gnocchi in 2-3 cups vegetable broth according to package directions. Drain well and set aside.
Saute celery, onion and sun dried tomatoes in skillet with salt, peppers, thyme and sage. Add more seasoning if your tastes desire.
Pour the butternut squash sauce in the skillet stirring well to incorporate flavors then add the gnocchi. Gently stir to thoroughly cover gnocchi with sauce. Add approximately 1 cup of vegetable stock in increments to thin the sauce if necessary.
Serve with a sprinkle of Parmesan cheese and finely chopped green onions or chives if desired.