{cooking club}: gnocchi.


{my lone picture from this meal. pathetic, huh?}

so the last “new” dish i tried for the fam didn’t work out so well.  i love gnocchi, and love squash and radicchio, so it sounded like a good combo. j likes pasta, and andrew and i love it, so it seemed a logical next step in the pasta family.  i hear gnocchi is easy to make, but i opted to buy pre-made. no use in making something if-fy even more so, right? the dish, my friends, wasn’t a winner, that’s for sure. j hated the texture of the gnocchi, and although he ate a few bites of the squash, i pretty much had to go to a plan b meal for him. the sad part is that we weren’t fans of this dish either. i don’t even know how to advise one to change it up to make it better. i like the components by themselves, but together, not for me. the only thing i can say is that if you LOVE radicchio and squash, then you’ll probably love it. other than that, this is not a dish to be had again in the red house.

Gnocchi with winter squash and seared radicchio (from Vegetarian Suppers)

1 large butternut squash (about 3 pounds)

1/4  cup olive oil

sea salt, and freshly ground pepper

1 head radicchio, sliced into wide ribbons

2 garlic cloves

a big handful of parsley leaves

12 or more sage leaves or 1 tablespoon chopped rosemary

1 tablespoon butter if making the sauce

3/4 to 1 pound potato gnocchi

freshly grated Parmigiano-Reggiano

1. Cut off the neck of the squash, divide into two or three easily managed sections, and slice off the skin. Cut into slabs, then dice into 1/2 inch cubes. Toss with a little olive oil and salt, then steam over 3 cups simmering water until tender, about 20 minutes. Reserve the water.

2. Heat 2 tablespoons of the remaining oil in a wide skillet; add the raddichio, season with salt, and cook over medium-high heat, stirring occasionally, until wilted, tender, and no longer red, about 8 minutes. When the squash is done, add it to the pan. Chop the garlic, parsley, and sage together. Add most of it to the radicchio and squash and reserve the rest.

3. If you have time to make the sauce, put the strings and seeds from the squash in a pan with 2 cups of the water that was used to steam the squash, a few pinches of salt, and any leftover bits of parsley, garlic, squash, and sage. Simmer, partially covered, for 20 minutes, then strain. Whisk in a tablespoon of butter.

4. Salt a skillet of water, bring to a boil, add the gnocchi, and simmer until done. Add them to the pan with a little of the cooking water. Taste for salt, season with pepper, and add the remaining herbs and garlic. Serve with the remaining oil drizzled over the top, plain, or with the cheese.


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