Autumn Squash Gnocchi with Creamy Cheese
Main Course
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This autumn squash gnocchi recipe is a delightful and comforting dish, perfect for a cozy weeknight meal. The sweetness of the roasted acorn squash pairs beautifully with the creamy cheese, creating a rich and flavorful sauce that coats the tender gnocchi. I love how easy it is to prepare, especially with the Thermomix®, making it a quick and satisfying option when you're short on time. It's a vegetarian dish that's sure to please everyone at the table, especially during the cooler months. Feel free to add a sprinkle of toasted nuts for extra crunch!
Ingredients (7 ingredients)
-
1 piece small acorn squash
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1 tbsp olive oil
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2 tbsp salted butter
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2 tsp chopped fresh sage
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0.5 tsp salt
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16 ounce package potato gnocchi
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4 ounce cheese, cut into small pieces
Preparation (7 steps)
Preheat Oven and Prepare Squash
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut acorn squash into quarters, remove seeds, and brush with olive oil. Place onto the prepared baking sheet.
Roast Squash
Roast squash in the preheated oven until tender, 35 to 40 minutes.
Prepare Squash Puree
Remove squash from oven and scrape the flesh from the skins into the Thermomix bowl. Discard the skins. Add butter, sage, and salt.
Puree Squash in Thermomix
Puree the squash mixture in the Thermomix for 30 sec./Stufe 8, until smooth.
Cook Gnocchi
Bring a pot of salted water to a boil on the stovetop. Add gnocchi and cook until they float, 2 to 3 minutes.
Combine Gnocchi and Sauce
Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash in the Thermomix bowl. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly.
Serve
Immediately divide onto 4 serving plates and dot with the cheese. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Sophia Harris
3
Rezepte
0
Kochbücher
Allergens
- Milk
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