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.
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.
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.
Add heavy cream, salt, pepper and nutmeg. Cook 5 minutes, stirring constantly.
Fold in chopped parsley, reserving some for garnish.
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.
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.
Add heavy cream, salt, pepper and nutmeg. Cook 5 minutes, stirring constantly.
Fold in chopped parsley, reserving some for garnish.