Gnocchi with squash & sage purée
Gnocchi with squash & sage purée

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, gnocchi with squash & sage purée. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Gnocchi with squash & sage purée is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Gnocchi with squash & sage purée is something that I have loved my entire life.

Place squash halves, cut side up, on baking sheet and brush with oil. Add the gnocchi, stirring to coat. This recipe for sweet corn and squash gnocchi came to me on a whim.

To begin with this particular recipe, we must first prepare a few components. You can have gnocchi with squash & sage purée using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi with squash & sage purée:
  1. Take 3-4 large handfuls of gnocchi
  2. Take Handful sage leaves
  3. Make ready Butter for frying
  4. Take Parmesan shavings
  5. Prepare 1 Delicata Squash or other locally available squash

All Reviews for Vegetarian Gnocchi with Squash and Kale. The gnocchi I picked up at the store. Come and try our delicious recipe for gnocchi with squash and sage. If you're looking for an alternative to pasta, this easy dish makes the perfect meal.

Instructions to make Gnocchi with squash & sage purée:
  1. Chop the squash and boil until cooked through
  2. Pick some fresh sage leaves and fry in butter at medium heat
  3. Pop the gnocchi into boiling water, cook until the pieces float on top
  4. Blend the squash and sage together, add some olive oil and salt and pepper
  5. Mix the purée and gnocchi together, top with some Parmesan 😊

Butternut Squash Gnocchi. with Cranberries and Hazelnuts. Italian Dinner Nuts Squash Hearty Vegetables Quick and Easy Seasonal Menu Winter Recipes Comfort Foods Chef's Choice Spring. Mario Batali shares his recipe for gnocchi with butternut squash with Mark Bittman. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do. Remove from oven and, when cool enough to handle, scoop out the flesh into a strainer.

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