Butternut squash gnocchi

VeraBlue

Head Mistress
Gold Site Supporter
this makes enough for 8 as a side dish/first course, or 4 as an entree. You could easily cut the ingredients in half if you don't need as much.

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2 packages of fresh gnocchi
1 small butternut squash, peeled and diced 1/2 inch
1 large shallot, diced
1/2 c diced pancetta
1/3 c chopped walnus
1/3 c dried cranberries
1/2 c heavy cream
1 stick butter
S&P, nutmeg
fresh chopped parsley

Melt the butter in a large frying pan. Add the squash, shallots and pancetta. Saute over medium heat till squash is soft and beginning to caramelize.
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Add walnuts and cranberries, toss to coat and saute for 5 minutes. Meanwhile, boil gnocchi in salted water till they float for 2 minutes. Drain and add to frying pan.
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Add heavy cream, salt, pepper and nutmeg. Cook 5 minutes, stirring constantly.
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Fold in chopped parsley, reserving some for garnish.
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