Cook the Gnocchi:
Bring
fork to form the traditional gnocchi shape. Repeat with the remaining
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
side.
To make the gnocchi: Bring a large pot of
or texture.
Once all gnocchi are formed, place in batches
TO COOK GNOCCHI Bring a large pan of
easpoons to make oval-shaped gnocchi of about 1/2 teaspoon
time, drop a few gnocchi into salted water and cook
he side for rolling the gnocchi. Add 1 3/4 cup
ew times to coat the gnocchi and serve on warm plates
o serve, spoon over potato gnocchi. Drizzle with pesto.
Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.
d pepper.
TO MAKE GNOCCHI: In medium saucepan melt 1
For the Gnocchi:
Preheat oven to 425\
epeat, scooping and releasing the gnocchi as quickly as possible until
Gnocchi.
WASH potatoes and place
ope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet
ore minutes.
Cook the gnocchi following package directions. Drain and
75\u00b0F.
Place the gnocchi in salted, boiling water and
Set aside.
For the gnocchi, toss squash with oil in