For dinner tonight. . .
Butternut Squash Gnocchi (recipe from The Urban Poser). What I did different: I roasted the squash (face down in a bit of water) and I also roasted a small head of garlic in olive oil. Then I pureed the squash and garlic in the food processor. I then added the remaining ingredients into the processor and blended (processed?) until a nice dough was formed. I skipped the refrigeration (due to time) and dropped the gnocchi dough by small spoons onto a parchment lined baking sheet. I attempted to flatten with a fork, but it stuck a lot so I gave up and left them as little dumplings. My baking time was about 20 minutes and I ended up with two baking sheets full of tasty tidbits. We topped them with a dollop of Irish (pastured) butter and a sprinkling of aged cheese.
We enjoyed these tasty babies with a side of clean bratwurst sausage (Open Nature). Delicious! I didn’t have room for my greens (I enjoyed five gnocchi), so I’ll have to add those in later. 🙂