Tuesday, September 28, 2010


This recipe is pretty easy
I found it in Canadian living and made some adjustments

Roast a butternut squash sliced in two in the oven
till it is soft and browned on top

let cool and puree

add in
one egg
1/2 cup of parmesan cheese (fresh)
1/4 teaspoon nutmeg (fresh)

1 teaspoon of freshly ground sea salt
2 cups gluten free flour (Bob's Mill mix)
or use regular flour
mix it together,
take the last cup and mix it in 1/4 cup at a time
until the mix is soft but doesn't stick to the sides of the bowl.

then use remaining flour and roll the dough out on it
in long 1/2 " thick rounds
slice diagonally with sharp knife
and add some fancy cut marks

boil a pot of salted water
add the gnocchi and spoon out when they float.

in the meantime
melt 1/2 cup of butter in a saucepan
with 1/4 cup of pine nuts
cook till it browns..keep an eye on this , because it burns easy,
 you will smell it. it smells like caramel
add some sage leaves and stir for 30 seconds,
assemble and eat.

1 comment:

  1. Oh My! This looks AMAZING!
    If only we could cyber-taste... maybe in the not so distant future?!