Name: Gnocchi with Cream of Acorn Squash and Borgonzola Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Acorn squash - 1 small; Olive oil - 1 tablespoon; Salted butter - 2 tablespoons; Chopped fresh sage - 2 teaspoons; Salt - ½ teaspoon; Potato gnocchi - 1 (16 ounce) package; Borgonzola cheese, cut into small pieces - 4 ounces

Ingredients for - Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

1. Acorn squash 1 small

2. Olive oil 1 tablespoon

3. Salted butter 2 tablespoons

4. Chopped fresh sage 2 teaspoons

5. Salt ½ teaspoon

6. Potato gnocchi 1 (16 ounce) package

7. Borgonzola cheese, cut into small pieces 4 ounces

How to cook deliciously - Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.

3 . Stage

Roast squash in the preheated oven until tender, 35 to 40 minutes.

4 . Stage

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.

5 . Stage

Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.

6 . Stage

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.