Butternut Squash Gnocchi with Spinach, Pine Nuts and Cashews

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Vegetarian Fall

Servings: 6-8

There’s no home cooked meal quite as hearty or colourful as this seasonal dish. The simple, flavourful ingredients like squash and pomegranate make this recipe a pleasant alternative to the traditional potato plate. This fusion of fresh fall flavours will have your taste buds dancing.

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INGREDIENTS

	INGREDIENTS FOR SAUCE
5-6	cups spinach
½	cup unsalted butter
½	cup raw cashews
½	cup pine nuts
2	minced garlic cloves
	INGREDIENTS FOR GNOCCHI
2	cups all-purpose flour
2	cups roasted and pureed butternut squash
1	egg
½	cup grated parmesan cheese
1	tsp sea salt
½	tsp grated fresh nutmeg

INSTRUCTIONS

DIRECTIONS FOR SAUCE

In a large sauté pan over medium heat:
1/2 cup unsalted butter
1/2 cup pine nuts
1/2 cup raw cashews
2 minced garlic cloves
Sauté till lightly browned stirring frequently.
Add 5 to 6 cups fresh washed spinach and sauté until wilted. Set aside

DIRECTIONS FOR GNOCCHI

Place large pot with salted water to boil while you make the gnocchi
In a small bowl combine:
2 cups roasted and pureed Butternut Squash
1/2 cup grated parmesan cheese
1/2 tsp grated fresh nutmeg
1 egg
1 tsp sea salt
Place 2 cups all-purpose flour in a large bowl
Prepare large baking sheet with layer with parchment, lightly floured.
Add the squash mixture in the middle of the flour and mix in the flour a little at a time with your hands or a fork. If it feels really sticky add another 1/4 cup of flour. It should still feel soft and slightly sticky.
Lightly flour the countertop and cut the dough in quarters.
Roll out each quarter into a 1-inch thick rope. With a sharp knife cut 1-inch segments. Press each piece lightly on the back of a fork to make slight indent.
Place gnocchi on prepared pan.
When all gnocchi are done, drop into boiling salted water. When gnocchi rise to the top (about 3-4 mins) they are ready.
With a large slotted spoon, remove gnocchi draining water and place directly into the spinach mixture.
Toss or turn lightly until all the gnocchi are coated.
Sprinkle pomegranate seeds over top (optional), and serve immediately.

Butternut Squash Gnocchi with Spinach, Pine Nuts and Cashews

INGREDIENTS

INSTRUCTIONS

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