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Remember the whole wheat pumpkin gnocchi?

I just love something about making gnocchi. I find it fairly easy and they are just so good.


These gnocchi take the cake. They are the best ones I have made yet.



I roasted some butternut squash with salt, pepper, cinnamon and a touch a nutmeg.





It was so soft that I could mash it with a fork, but I could have also used my most favorite kitchen appliance ever – my mini food processor.




I used all-purpose flour this time. I can’t lie. I liked it better.



I could definitely tell a difference from the whole wheat. As can the seam of my pants, and my currently clogged arteries.



Rolled them into thin logs before cutting them.



I am not even sure if this is how you make gnocchi. I just figured it was. Is it?

Any Italians out there that want to give me some gnocchi wisdom?


Either way, it works for me.




Butternut squash puffins dough.






Hmmm. Butternut squash Puffins do not sound as appetizing as Pumpkin Puffins.




I made a brown butter sauce. 





And no – I did not include sage. Maybe I should have.

But really, we all know I detest anything that is green. Unless it is stuffed with butter, cheese and bacon.


Or covered in chocolate.


If you want me to make this for you, I will include sage.


Myself? I’d rather eat it in a dripping pool of butter sauce alone.






I have a big confession. I haven’t always liked butter.


In fact, I still do not like it in it’s solid form. It probably stems from the time when I was about 6 years old, walked into the kitchen and found my 4 year old brother eating butter straight off the butter dish.

Just dipping his fingers in and eating it.


No wonder we are strange. Is there such a thing as butter intoxication?



Do you know how wonderful this was?

I ate this entire dish. Really. I know I usually say that, and I usually do eat the the entire dish – over a period of a few days.


But this – I ate in one sitting.


And then – I made it again on Sunday and proceeded to proceeded to devour it.



The brown butter sauce, combined with the olive oil and cinnamon from roasting the squash … it all just melts in your mouth.




Butternut Squash Gnocchi with Brown Butter Sauce

~ 1/2 butternut squash, chopped

~ 1 1/2 cups flour

2 tablepoons olive oil

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/8 teaspoon salt

sprinkling of pepper

1/4 cup butter

1/2 cup parmesan cheese

Preheat oven to 400.

Chop butternut squash into bite size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.

Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.

Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.

Bring water to a boil in a large pot.

Roll dough into thin strips and cut inch-long pieces from the strip.  Place in boiling water and let cook for 3-4 minutes, or just until gnocchi floats. Drain pasta.

Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter down not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.

Pour brown butter over gnocchi and sprinkle with parmesan cheese.




Just like the gorgonzola intervention, I feel I need a butter one, too.



I want to eat this every day. Every. Single. Day.





I hope you do, too. Then I won’t feel so alone.

 Butternut Squash on Foodista


Come visit me at Good Taste Pittsburgh on Saturday!