Recipe Cuisine: French

Recipe Category: Entrées

Yield: 10 Servings

Prep Time = 0:30Cook Time = 1:00Total Time = 1:30

Ingredients:

• 3 lbs Gnocci, frozen
• 3 oz. Butter, soft room temp
• 6 oz. Butter, clarified
• 1 Tbsp. Sage, chiffonade
• 4 oz. Asiago Cheese, thinly sliced
• 5 Shallots, minced
• Balsamic reduction
• 4 oz. Brown sugar
• 3 oz. Canola Oil
• 2 lbs. Butternut Squash, large dice
• 2 Tbsp. Parsley, finely chopped
• Kosher salt, to taste
• Black Pepper, ground, to taste

Instructions:

• Roast butternut squash with oil and brown sugar at 325 degree F until soft. Transfer to a parchment lined pan and refrigerate until cold. Set aside until needed.
• Par boil gnocchi until tender. Do not over cook.
• In a pan, brown gnocchi in clarified butter, add shallots and saute for 3 minutes.
• Add squash and sage. Finish with whole butter and season with salt and pepper as needed.
• Place in entree bowl, garnish with thin slices of asiago cheese over the top, drizzle balsamic reduction around the plate.
• Sprinkle chopped parsley over the dish. Serve immediately.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

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