POTATO GNOCCHI – FALL
HACCP rules:
Prep Time:
Yield
Shelf Life
- 6 ozGnocchi – PotatorecipePOTATO GNOCCHI – FALL
- 1/2 ozunsalted butterPOTATO GNOCCHI – FALL
- 5 ozSquash – RoastedrecipePOTATO GNOCCHI – FALL
- 1/4 tspkosher saltPOTATO GNOCCHI – FALL
- 1/4 tspwhole black peppercornsfreshly ground
- 7 leavesfresh sagePOTATO GNOCCHI – FALL
- 1 tbspGarlic – SlicedrecipePOTATO GNOCCHI – FALL
- 4 flozpasta waterPOTATO GNOCCHI – FALL
- 1/2 ozunsalted butterPOTATO GNOCCHI – FALL
- 4 tbspCheese – Parmigiano – GroundrecipePOTATO GNOCCHI – FALL
- 1 tbspjuice, pasteurized lemonPOTATO GNOCCHI – FALL
- 1 tspfresh parsleyleaveswasheddriedfinely chopped
- 1 tbspCheese – Parmigiano – GroundrecipePOTATO GNOCCHI – FALL
- 1 tspfresh parsleywashedfinely choppeddriedleaves
- 1
Cook Potato Gnocchi in boiling salted water until cooked through and float to the surface, about 4-5 minutes.
- 2
Heat the first measurement of butter in a sauté pan over medium heat. Add squash, with the kabocha skin side touching the pan. Season with kosher salt and pepper. Allow to caramelize slightly.
- 3
Add sage and garlic to the pan. Continue to cook until the butter begins to brown, sage becomes crisp, and garlic is light golden brown.
- 4
Carefully and slowly add the pasta water to the pan.
- 5
Drain Gnocchi well and add to the pan. Gently toss to coat the gnocchi evenly with the sauce.
- 6
Add butter, Ground Parmigiano, lemon juice, and first measurement of parsley. Gently toss to combine. Continue cooking until the sauce is slightly reduced.
- 7
Taste and adjust seasoning with salt and lemon as needed.
- 8
Spoon Gnocchi into the center of a warm bowl, pulling all the sauce from the pan into the bowl.
- 9
Evenly distribute parmesan and parsley over the pasta, as shown in the photo.
Description
Serving Size
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