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