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Gnocchi with Cream of Acorn Squash and Borgonzola Cheese
Gnocchi with Cream of Acorn Squash and Borgonzola Cheese
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Creamy gnocchi with sweet roasted acorn squash puree, butter, sage, and Borgonzola cheese - a luxurious first course.
Ingredients:
  • 1 small acorn squash
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 2 teaspoons chopped fresh sage
  • 1 (16 ounce) package potato gnocchi
  • 4 ounces Borgonzola cheese, cut into small pieces
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Quarter the acorn squash, discard the seeds, brush with olive oil, and transfer to the baking sheet.
  • Bake squash in the oven until perfectly tender, about 35-40 minutes.
  • Once the squash is tender, scoop out the flesh into a mixing bowl, leaving the skins behind. Add butter, sage, and salt. Blend everything together using an immersion blender until smooth.
  • Bring a pot of salted water to a boil and cook gnocchi until they float, about 2 to 3 minutes.
  • With a slotted spoon, transfer the cooked gnocchi directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water and gently toss. Divide the mixture among 4 serving plates and garnish with Borgonzola cheese before serving promptly.

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