Monday, October 18, 2010

Gnocchi with Squash & Porcini

This is one of my "Failed to Plan" meatless favorites. Be warned: It takes advantage of a processed item- ready made gnocchi. As processed foods go, it certainly doesn't fall into the same category as something like Spaghetti-O's but it does come in a box and it does have a few iffy ingredients at the bottom of the list. One can make gnocchi from scratch and freeze them and, perhaps, on a day where I have an abundance of energy and the urge to be covered in flour I'll stock up on some. I've done it before and I love them but the work load and mess factor can get out of control. Maybe I should try again now that I don't feed 11 people every night and see if it's as bad as I recall.

All the kids love this, the squash hating husband even likes it. It's creamy and cheesy - what's not to love?

To feed 7:

3 boxes packaged gnocchi
1 bag frozen organic cubed butternut squash, thawed and drained
4-6 T butter
1/2 cup cream
3 T porcini powder
salt to taste
fresh sage
grated parmesano reggiano or grana padano cheese or some good raw cheddar

In a very large skillet, melt your butter and add the sage ( a leaf or two). Saute for a few minutes but don't brown the butter. Remove the sage.  Stir in the cream and porcini powder. Hold at a low heat.

Drop the gnocchi, a package at a time, into a pot of boiling salted water. When they float to the top, scoop them out with a strainer and let them drain for a second before adding them to the skillet and stirring gently, just to coat. Repeat with the other two packages. 

Add in the squash and stir gently to avoid turning the chunks into orange goo.  Check for seasoning and salt as needed. Top with grated cheese.

Serve with a big salad and a nice Reisling. As with nearly everything, the addition of pork products would be heavenly.

Linking to Laura's Meatless Monday

Hey What's For Dinner


Laura said...

pork really does make it all better hunh? I've never had gnocchi before-maybe it's time to break out of my box? eh?

Steph said...

It does! I'm taking a similar dish to a potluck Thursday night- think spaghetti carbonara made with gnocchi. Gnocchi, bacon, onions, cream, egg yolk, pepper, parmesan, thyme and marjoram....

Laurie Constantino said...

Excellent dish, I can just imagine the gnocchi with the squash and sage, really a great combo. And I'm with you about packaged gnocchi; very good in a pinch. Though I've never tried it with gnocchi (but I will now!), when I'm going meatless I like roasting squash in a hot oven tossed in olive oil before using it as pasta sauce.

Steph said...

Laurie- during lent & advent I use roasted squash in place of 'meat' in a lot of things. In lasagna with spinach and mushrooms, in tortillas with beans, in risotto, etc. You can also make gnocchi with it. My land lady taught me when we lived in Italy but they used chestnut flour and I have not seen that in the states.