If I had to put the flavors of Fall on a plate, this dish would be it. I love to make this gnocchi recipe with butternut squash although I have also made it with acorn squash or sweet potato. You could use any squash you prefer or even pumpkin, why not? Be creative, that’s what cooking is all about. Gnocchi is nothing more than a dumpling which makes it really easy to make at home. Traditionally made with semolina or potato but you can explore any flavors you like.
Gnocchi is the star here but the sauce is the perfect complement to it. What says Fall on this dish is the magic combination of butternut squash, sage, apples, dried cranberries, cinnamon, and of course butter. You can totally skip the bacon, I don’t always add it to the sauce but let’s face it: Everything tastes better with bacon! 🙂
I learned how to make this delicious dish from Chef Paul Tseng while taking a class at Madison College. He is so passionate about food and ingredients, it was a delight to learn from him. I couldn’t wait to come home and make the dish for my family and they loved it. Ever since then it has been a staple fall dish in my kitchen. Now, I must warn you that it is a bit time consuming, if you have a couple of hours to spare while doing chores at home on a fall weekend, don’t look no more and let’s get cooking!
(the gnocchi makes 2 batches – each batch serves 4)
1 Large butternut squash
3 or 4 Cups all-purposes flour (you may need more or less flour)
10 leaves fresh sage, minced
Salt & pepper to taste
2 Thick slices smoked bacon, diced (optional)
3 Tablespoons butter
1 Large onion, diced
2 Large Cortland apples, diced
1/2 Cup dried cranberries
1/4 teaspoon sugar
1/4 teaspoon cinnamon
Salt & pepper to taste.