Gnocchi with Mushrooms and Butternut Squash

Gnocchi with Mushrooms and Butternut Squash
Photo by Deborah Jones

Ingredients

  • 12 ounces shiitake mushrooms
  • 12 small sage leaves
  • 2 tablespoons chives
  • 1 tablespoon thyme
  • freshly ground black pepper
  • 1 tablespoon unsalted butter
  • ¾ teaspoon freshly ground black pepper
  • + 14 more ingredients
    • 1 tablespoon unsalted butter
    • Kosher salt
    • ½ lemon
    • Extra virgin olive oil
    • freshly ground black pepper
    • 1 2 1/2- to 3-pound butternut squash (one with a long neck)
    • 1 ½ teaspoons kosher salt
    • ½ Herb Gnocchi
    • 3 tablespoons shallots
    • 1 tablespoon Italian parsley
    • Kosher salt
    • Canola oil
    • Canola oil
    • 4 tablespoons unsalted butter

It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep en...

View full recipe at Epicurious

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