This creamy gnocchi make a great first course or "primo piatto". Sweet roasted acorn squash are pureed with a bit of butter and sage and tossed with the hot gnocchi and dotted with fresh Borgonzola cheese. The pungent cheese gets all melty and nicely offsets the sweetness of the squash.
Ingredients
- acorn squash: 1 piece
- olive oil: 1 Tbsp
- salted butter: 2 Tbsp
- fresh sage: 2 tsp (chopped)
- salt: 0.5 tsp
- Potato gnocchi: 1 pack (16 ounce pack)
- ounces Borgonzola cheese: 4 piece (cut into small pieces)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
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Roast squash in the preheated oven until tender, 35 to 40 minutes.
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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.
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Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
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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.
