Amazing Gnocchi in Acorn Squash

I studied abroad in Rome during the summer of 2006, and while I was there, I had a very…European class schedule. I took Italian from 9-12 and history from 4-6, leaving me a very nice chunk in the middle of the day for wandering, eating and siesta-ing. True story – it took me the rest of the summer to break my afternoon nap habit. Those Europeans, they have the right idea.

Lunch was sometimes pizza from a local pizzeria with my classmates, but on days where I just needed to get in the kitchen, one of my staple dishes was gnocchi in a white wine sauce. Super simple – just sauteed onion and and garlic and white wine with a little butter, gnocchi and a bit of cheese, but filling and refreshing. And fast enough that I had plenty of time for a nap.

I make the gnocchi year round, but during the two weeks of squashness early in our marriage I found a way to add some fall to this summer meal. I kept the same recipe for the gnocchi, but placed the finished dish inside the hollow of a cooked acorn squash. It gets in a vegetable serving, creates a great presentation and is just a fun way to eat the dish.

You’ll need:

  • 1 lb of gnocchi, any variety
  • 1 medium onion, diced
  • 1 head garlic, minced (Yes, I use a whole head. No, you don’t have to.)
  • 1 1/2 cups dry white wine
  • 1 T dried basil or 20 leave fresh, chopped basil
  • 1 T butter
  • 1 acorn squash, split and cleaned
  • 3 T extra virgin olive oil
  • ½ t nutmeg
  • 1 t cinnamon
  • 1 T brown sugar
  • Salt and pepper to taste

Get cooking:

  1. Place your acorn squash on a baking sheet – drizzle with 1 T of oil and sprinkle with cinnamon, nutmeg and brown sugar. Bake at 450 degree for 30-45 minutes, until the squash is fork tender.
  2. When the squash is about 10 minutes from being done, put the water on for the gnocchi.
  3. While the water is coming up to a boil, heat a skillet over medium high heat and add remaining oil. Saute onion 5 minutes, until translucent. Add garlic and saute 1 – 2 minutes more, until softened. Add wine, scraping up bits on the bottom of the pan. Let reduce by half. Add basil and salt/pepper to taste.
  4. Once it boils, add gnocchi. At this point, the gnocchi will only need about 3 minutes to cook – once one floats to the top of the water, they’re done. Scoop them out and add to the sauce.
  5. Cook gnocchi in sauce for another minutes or so, then add butter and allow to melt into sauce.
  6. Scoop gnocchi into cooked squash, top with your favorite cheese (we love this with fresh parmesan, goat cheese and blue cheese) and enjoy!

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