Toasted Gnocchi with Butternut Leek Sauce

Toasted Gnocchi with Butternut Leek Sauce

Diving into this pillow party, brb.

Straight into a bowl of fluffy potato pillows, that is. With a crunchy shell. Covered in creamy (pero like cream-free) sauce. I'm doing backflips in my head with excitement about having round two of this for lunch today. #blessedatmydesk

I took a poll on Facebook on which recipe you'd like to see posted today and gnocchi won by a landslide! Obvi you babes know what's up with these chewy joys of life. And never fear, if you voted for Italian Stuffed Sweet Potatoes, they're comin' in hot on Friday. Helloooo weekend.

Topping the charts on Reasons To Be Obsessed With Gnocchi is just how easy and speedy quick it cooks - we're talking three mins tops in boiling water! Toast it up in a hot pan with some browned butter and these perfect little poufs are ready to be drenched in the sauce of your choice.

My choice would be this creamy, spiced and healthy butternut squash and leek sauce because um it's heaven. Not to mention it takes zero effort and cooks in no time: throw everything in your saucepan, smash it all together with a fork, add some milk and you're g2g. Last minute meal makers rejoice!

I served this alongside an easy no-brainer kale salad which added a nice vinegary bite to the dinner. You could hearty this up with some shredded chicken or ground turkey, or half the portions below to serve as a side. This is your world! Just make sure your world involves gnocchi.

Toasted Gnocchi with Butternut Leek Sauce

Prep Time: 10 mins | Cook Time: 15-20 mins | Serves 4 as a main dish, 6+ as side

Ingredients
  • 2 17.5-oz. packages potato gnocchi (in vacuum-sealed package)
  • 2 tbsp. butter, split 
  • 2 tbsp. olive oil, split
  • 6 sage leaves, stems removed
butternut leek sauce
  • 1 butternut squash, peeled and seeds removed
  • 2 leeks, green tops removed, sliced and rinsed well
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk (dairy, cashew or almond)
  • 1/2 tsp. nutmeg (can subst. cinnamon)
  • 1 tsp. crushed red pepper 
  • 2 tsp. salt
  • 1 tsp. pepper  
  • opt: shaved parmesan or pecorino cheese, to taste
The Steps
  1. First up, peel and dice your squash: Start by peeling your whole squash. It can be difficult to peel as a whole so you can always cut it in half widthwise. The bottom, fatter half of your squash has all the seeds - cut that in half lengthwise to find the seeds and then scoop them out with a spoon. Once your seeds are removed, dice up the squash into little 1-inch cubes. 

  2. Then start your sauce: In a medium saucepan or deep skillet with a lid, heat 1 tbsp. olive oil over medium low heat. When warm, add in cleaned leeks and garlic and cook for 1 minute. Add squash and chicken broth to pan, lower to a high simmer and place lid on pan. Set timer for 10 minutes.

  3. Boil your gnocchi: Fill a large pot with hot water, cover and bring to a boil over medium-high heat. When boiling, add a handful of salt to the pan and then add in your two packages of gnocchi. After 2-3 minutes, when gnocchi start to float to the top, remove from heat and drain, rinsing with cold water. 

  4. Finish your sauce: Test your squash's softness with a fork - it should mash easily. If it's still a little tough, cook for a couple minutes longer. Lower the heat and mash all squash with fork tines for desired smoothness. Add in milk, nutmeg, crushed red pepper, salt and pepper and whisk together to combine. Add cheese if desired, season to taste and keep warm until ready to serve.

  5. Toast your gnocchi: Ahh the best part. Gnocchi is fabulous cooked just as it is right now, but by adding a little crunchy crust to it we'll take this over the edge of flavortown USA. In a nonstick skillet, warm 1 tbsp. of butter and 1 tbsp. of olive oil. When butter has melted, add in the sage leaves and toast until fragrant and crispy, about 2 minutes each side. Remove from pan and set aside. Add in 1/2 of cooled and rinsed gnocchi and toast until crispy crust forms, about 2-3 minutes each side. Be careful not to turn your heat up too high or you'll burn your butter! When first batch has toasted, remove from pan with slotted spoon, place on plate and add in second tbsp. of butter and olive oil. Repeat toasting for second batch of gnocchi.

  6. Toss together with sauce: When all gnocchi has been toasted, place in large bowl and cover with butternut squash sauce. Toss everything together and top with crumbled toasted sage leaves. Enjoy warm or at room temperature!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!

xoxo
Cay

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