This “primo piatto”—first course—of creamy gnocchi is delicious. Warm gnocchi are combined with sweet, roasted acorn squash that has been blended with some butter, sage, and fresh Borgonzola cheese. The sour cheese melts and perfectly balances the sweetness of the squash.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 small acorn squash
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 teaspoons chopped fresh sage
- ½ teaspoon salt
- 1 (16 ounce) package potato gnocchi
- 4 ounces Borgonzola cheese, cut into small pieces
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
- Roast squash in the preheated oven until tender, 35 to 40 minutes.
- Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
- Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 14 g |
| Sodium | 815 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |