What's in that?!?

Butternut Squash Gnocchi

Comments Off on Butternut Squash Gnocchi 29 August 2011

Butternut Squash Gnocchi

Butternut Squash “Gnocchi” in Sage Brown Butter

Serves 4
1 lb. Cubed Butternut Squash
1 T. Olive Oil
6 sage leaves
4 cloves smashed garlic
1 T. salted butter
1 t. cracked black pepper
2 t. coarse salt
2 T. Sherry vinegar
¼ C. cracked pistachios
¼ C. dried pomegranate seeds
½ C. shaved Pecorino cheese

In a large pot of boiling water cook the butternut squash till tender and drain to cool. In a large skillet, Heat oil in pan, add sage and garlic and let cook for 1 minute over low heat. After one minute turn up the heat and add the Sherry vinegar to the pan, this will remove any stuck to the pan delicious particals. Add your cooked butter nut squash and toss to coat. Add the coarse salt and pepper and mix well. To serve arrange “Gnocchi” on warmed serving plates and top with some cracked pistachios and pomegranate seeds sprinkled over the top. Finish with the shaved Pecorino and serve immediately.

 

As severed at the Peninsula Wellness Center Open House, Thursday August 25, 2011.

Comments are closed.

© 2019 Chef Todd Fisher. Powered by Wordpress.

Designed by Incendia Creative