Cook the Gnocchi:
Bring
remove skins and slice. Add potato slices to a food processor
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
Heat olive oil in a saucepan and cook the onion, garlic, and mushrooms until soft.
Add the diced tomatoes and cook for 5 minutes.
Add the basil, salt and pepper.
Cook the Gnocchi as directed on package. Drain well. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese.
Put under the broiler to melt the cheese. Enjoy!
TO COOK GNOCCHI Bring a large pan of
1. Boil potato and mash, then set aside
Use only Betty Crocker Potato Buds. Make only 1 batch
For the Gnocchi:
In a medium saucepan cover the potato with salted
Place potato in a large microwave-safe
Press potatoes through a potato ricer directly onto the work
Gnocchi:.
Bake the russet potato in a 350F oven until
gg yolks and cold mashed potato mixture.
Mix and knead
Make the gnocchi:
Peel potatoes.
Boil
Pierce sweet potato skin with a fork in
add the salt, oil, and potato flakes. Stir until well combined
PUT the potato flakes or buds in a
).
Prick russet potato and sweet potato all over with a
ater is boiling drop the gnocchi into the water and boil
Place potato in microwave and cook on
icrowave safe dish put sweet potato and add a little water