It’s been a while since I posted here; two kids under the age of four really can suck your free time. (Publishers note, I post just about every day on Instagram).
Anyway, for the past couple of days, the original rugrat has been demanding gnocchi for dinner; we figured tonight was a good time to oblige him. I spent most of the day trying to figure out just what to do with the (gasp) store-bought gnocchi. On a slightly related front, a butternut squash had been on the counter for most of the week. Eventually, I realized the two could work together.
Here’s what I did.
I diced the squash very fine (so as the 11-month-old could eat it) and then roasted in the oven with a little EVOO, salt, pepper, red pepper flake and balsamic (400 degrees, 30ish minutes).
Then, sautee some pancetta for a minute or three. Add in some minced shallot (again for a few minutes), then toss the squash in for (again a few minutes). Season as you go (salt and pepper)
Next, the secret ingredient: Morels. The insanely expensive mushrooms (almost always sold dried) add amazing flavor to any dish. (Semi) pro tip though: Don’t let the cost scare you off; buy quality over quantity. You can fit 10 bucks of morels in the palm of your hand; you can 10 bucks baby bellas in a giant pot. The former is spectacular, the later is tasteless.
Ok, snobbish rant over. Toss in the morels, cook for 5ish minutes. Add in a couple of cloves of garlic, and then toss in the cooked gnocchi along with a little pasta water and a dash of cream and some parsley for color.
Start to finish in about an hour,
Serve alongside red, and two screaming children for a lovely Saturday evening meal.