Gnocchi With Cream Of Acorn Squash And Borgonzola Cheese Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes, or until the flesh is tender.
• STEP 3.While the squash is roasting, cook the gnocchi according to the package instructions. Drain and set aside.
• STEP 4.Once the squash is cooked, scoop out the flesh and transfer it to a blender or food processor. Add the cream and Borgonzola cheese. Blend until smooth and creamy.
• STEP 5.In a large skillet, heat some olive oil over medium heat. Add the cooked gnocchi and pour the squash and cheese sauce over it. Stir gently to coat the gnocchi with the sauce.
• STEP 6.Cook for a few minutes, until the sauce is heated through and the gnocchi are well coated. Season with salt and pepper to taste.
• STEP 7.Serve the gnocchi with cream of acorn squash and Borgonzola cheese immediately, garnished with some fresh herbs if desired.

Cooking Tips

• Make sure to roast the acorn squash until it is tender. This will ensure a smooth and creamy sauce.
• If the sauce is too thick, you can thin it out with a little bit of milk or vegetable broth.
• Feel free to add some cooked vegetables, such as sautéed mushrooms or spinach, to the dish for extra flavor and nutrition.

Storage and Serving

• This dish is best served immediately while the gnocchi are still hot and the sauce is creamy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the gnocchi and sauce in a skillet over low heat, stirring occasionally to prevent sticking.