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Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

Cost $12, save $8

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🎃 1 small acorn squash
    • 2 teaspoons chopped fresh sage

  • Fats and Oils

    • 1 tablespoon olive oil
    • 🧈 2 tablespoons salted butter

  • Pasta

    • 1 (16 ounce) package potato gnocchi

  • Dairy

    • 🧀 4 ounces Borgonzola cheese, cut into small pieces

  • Seasonings

    • 🧂 ½ teaspoon salt

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2

Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.

3

Roast squash in the preheated oven until tender, 35 to 40 minutes.

4

Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.

5

Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.

6

Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly.

7

Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

375

Calories

  • 10
    Protein
  • 29
    Carbs
  • 25
    Fats

💡 Make sure to roast the acorn squash until it becomes completely tender for a creamier texture.Add hot cooking water gradually to ensure the squash sauce achieves your desired consistency.If Borgonzola cheese is unavailable, you can substitute it with Gorgonzola or another similar blue cheese.