Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

This creamy gnocchi make a great first course. Sweet roasted acorn squash is pureed with a bit of butter and sage, tossed with hot gnocchi, and topped with Borgonzola cheese.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 375 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 (16 ounce) package potato gnocchi
• 2 teaspoons chopped fresh sage
• 1 small acorn squash
• 4 ounces Borgonzola cheese, cut into small pieces
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.