Because the butternut squash gnocchi was just so tasty, I decided to make it again for Christmas dinner. This year we opted for an Italian spread in honor of my mom's recent return from Rome.
This stuff freezes really well. Just place the individual gnocchis in a single layer on a wax paper lined cookie sheet and freeze. Then pop them into a freezer bag and store in the freezer until you're ready to use them. They go right into boiling water and make for a quick meal.
Just a word of warning, though, from someone who knows... If you are transporting your frozen gnocchi in their freezer bag in a heated car 45 miles to your sister's house to prepare, they will begin to thaw and stick together, and a portion of them will be unsalvageable.
You have been warned.
Anyway.... This went together quickly and to rave reviews.
Sautéed Butternut Squash Gnocchi with Sage and Ricotta Salata
1 recipe Butternut Squash Gnocchi
1 cup cooked, cubed butternut squash (I used the leftovers from making the gnocchi)
2 Tbs unsalted butter
1 Tbs olive oil
Salt and pepper to taste
3 fresh sage leaves, cut into a chiffonade
Shaved ricotta salata*
Bring a large pot of salted water to a simmer (you really don't want a hard boil on this). Add the gnocchi, let it come back up to a simmer, and cook for 15 minutes. Drain well.
In a large frying pan, add the butter and olive oil. Heat over medium - medium high heat until butter starts to sizzle. Add cubed squash and sauté until squash is warmed through (remember, it's already cooked). Add drained gnocchi. Cook, turning occasionally with a spatula (to avoid breaking the gnocchi) until gnocchi begins to turn golden. Season with salt and pepper. Add sage leaves and continue to cook until gnocchi is browned and slightly crisp on the outsides.
Sprinkle with cheese and serve.
*Ricotta salata is the firmer version of ricotta cheese. If you can't find it, use any firm cheese you'd like. Parmesan or Asiago work great.