Ingredients: |
Ingredients: 1 butternut squash
4-6 ounces broccoli rabe, or bok choy
¼ cup raw hazelnuts or walnuts
10-12 ounces fresh gnocchi, can be regular or gluten free
2 tbsp butter, regular or vegan
1 tbsp white balsamic or champagne vinegar
¼ cup dried cranberries
Chopped fresh parsley
|
Directions: |
Directions:1. Peel and trim the butternut squash and roughly chop into ½ inch pieces for 2 ½ - 3 cups. Slice the broccoli rabe or bok choy into 1 inch slices. Roughly chop the hazelnuts.
Bring water to a boil adding salt for the gnocchi.
2. Heat the butter over medium heat careful not to burn and add the chopped nuts. After about 3 minutes, they should be lightly toasted. Remove carefully with a slotted spoon, leaving the butter. Do not wipe out the pan.
3. Turn up the heat slightly and add the butternut squash, broccoli rabe, and pinch of salt. Cook until squash is fork tender, about 5 minutes.
4. Add the gnocchi to the boiling water and cook for 3 to 4 minutes. Drain, leaving ½ cup of the pasta water. Add the cooked gnocchi to the pan of vegetables and cook for 5 minutes all together until slightly browned. Begin adding the pasta water and the vinegar and cook about 1 more minute, until most of the water has evaporated.
5. Add the dried cranberries to the pan cooking about 1 minute more. Remove from heat and add some chopped parsley.
Serve in large bowls adding the toasted hazelnuts on top! Preparation time 25-30 minutes. Serves 2 |