I revisited one of my old recipes to make some changes and taken some desperately needed new photos. This gnocchi is now gluten-free and is tossed in a super simple sage butter sauce.
Gosh, I have so many recipes piled up from my break I wasn’t sure which one to share first. Then I remembered that Thursday is the first day of Spring so I better post this recipe since butternut squash isn’t going to be in season for much longer. This was an experiment for me. I have never made nor have I even tasted fresh gnocchi before. I knew I wanted it to be special, not just a plain old generic recipe.
I remembered seeing a sweet potato gnocchi and a carrot gnocchi so I thought butternut squash would yield a similar result. My next thought was I wanted them to be flavorful so that they could be the star in whatever dish you add them to. The first time I made these I added them in a yellow split pea soup I made. That was a mistake.
This time I…
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