POTATO GNOCCHI WITH BUTTERNUT SQUASH AND PARMESAN
Gnocchi is always delicious! Especially when they are swimming in butternut squash and parmesan sauce! If you like italian comfort food, and who doesn't like italian comfort food? Then you are going to absolutely love this recipe!I decide to steer clear of the normal tomato or pesto sauces I would normally do and opted to use the butternut squash that had been sitting on the countertop for a week. Sometimes I tend to buy a lot of vegetables and then have the issue of trying to figure out what to do with them that would fun and exciting. I thought why not make a sauce with parmesan and roasted garlic. Sounded great and turned out even better. Here is the recipe for how to make potato gnocchi with butternut squash sauce, I hope you enjoy it!
Provided by Judd Chef
Time 1h55m
Number Of Ingredients 12
Steps:
- Take and cut a whole butternut in half lengthwise. Discard the seeds, and place on a sheet pan lined with parchment paper, stuffed with 2 cloves of garlic in each halved cavity of the butternut squash. Drizzle with olive oil, salt, and pepper. Flip the butternut squash over so the cavity is face down and roast in a 400 degree oven for 40-45 minutes. Take out and let it cool for 15 minutes. Then scoop out the pulp along with the roasted garlic and place in a vitamix with the rest of the ingredients. Puree until completely smooth, season with salt and pepper. If you need a little more liquid because the sauce is too thick feel free to add a little of the gnocchi cooking water to it. Set aside and keep warm
- Get a steamer prepared by getting a stock pot with water and an insert ready. You can either steam the potatoes whole with the skin and peel after they are cook or I like to peel them and chop them into medium size pieces. It cooks faster and easier to put them in the ricer when they are cooked. Place the potatoes in the steamer and put the lid on top. Cook the potatoes for 15 to 20 minutes until they are just done. Then take the lid off and let them dry out for 3-5 minutes. Then place the potatoes in a food mill or ricer, and rice them into a mixing bowl. You can let potatoes cool slightly if they are too hot to work with. Then make a well in the middle of the potatoes. Take a cup of the flour and pour around the outside of riced potatoes. Crack the egg into the middle of the well in the potatoes. Then with a fork mix the egg into the potatoes working from the middle then slowly working your way out into the flour. Once the dough starts to form get rid of the fork and use your hands. You want incorporate the flour until a smooth dough forms but you don't want to knead or over work it. You might need more flour if the dough is too sticky. Once the dough has formed you can cut the dough into 5 slices using a dough cutter or knife. The take each slice and roll with your finger into a rope. You might need to add a little flour if the dough is too sticky. Once a uniform rope of dough has been achieved cut into uniform bites. I like to flour them a little more here to prevent sticking. Then using a gnocchi paddle (board) roll the gnocchi by flicking them into a lightly floured sheet pan lined with parchment paper.
- Have a pot of salted water boiling for the gnocchi. Place the gnocchi in the water and cook until they start to float to the top (about 3 minutes) Then strain and place into the pan with the butternut sauce. Adjust the season with salt and pepper. Then place in a bowl, shave parmesan and add fresh basil leaves, and a drizzle of pumpkin seed oil. Serve and enjoy!
Nutrition Facts : Calories 431 kcal, Carbohydrate 79 g, Protein 17 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 984 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
SQUASH GNOCCHI
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious
Provided by Barney Desmazery
Categories Dinner, Main course, Starter, Vegetable
Time 2h10m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
- When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
- You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
- Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
- Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
- To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.
Nutrition Facts : Calories 580 calories, Fat 39 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.15 milligram of sodium
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH
Steps:
- For the squash:
- It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
- Line a baking sheet with paper towels.
- Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
- For the mushrooms:
- Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
- Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
- To complete:
- Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
- Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS
Roast the squash and make the gnocchi a day ahead and then this dish may be put together quickly. I often use purchased potato gnocchi from the chill cabinet in my local supermarket and it is still delicious.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes.
- Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby.
- Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute.
- Remove the gnocchi and plung into the ice water to stop the cooking, then let drain.
- Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper.
- Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.
Nutrition Facts : Calories 361.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 77.7, Sodium 245.7, Carbohydrate 58.5, Fiber 7.5, Sugar 6.4, Protein 7.3
PUMPKIN GNOCCHI WITH FRIED SAGE AND CREAM SAUCE
Welcome fall with these pillowy, soft pumpkin gnocchi paired with crispy, fried sage, wild mushroom and a delectably creamy sauce.
Provided by Stine Mari | Ginger with Spice
Categories Main Courses
Time 2h
Number Of Ingredients 19
Steps:
- Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.
- Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.
- Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.
- Shape the dough: Work the dough as little as possible and quickly so the starch doesn't have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.
- Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don't touch each other.
- You can now freeze them or cover them with a towel while you prepare the sauce.
- Brown butter: Cut butter into smaller, equal pieces and add to a saucepan (easier to see the browning if you choose a light colored one). Melt and let it simmer for about 7-10 minutes or until it has browned and smells nutty.
- Cook mushroom: In the butter, add chopped chanterelles and shallot onion and cook until mushrooms are soft and has absorbed some of the butter, about 5-7 minutes. Work in batches, especially if you use fresh chanterelles.
- Simmer 15 minutes: Remove the chanterelles from the pan and if needed, deglaze the pan with a little white wine. Once done, add the rest of the white wine, along with the heavy cream, vegetable stock, Worcestershire sauce, thyme. Let it simmer for 15 minutes or until thickened. Stir in shredded parmesan cheese at the end. Season with salt and pepper if desired. Add mushroom mix back in.
- Brown butter: Brown butter in a cast iron skillet on medium high heat, about 7 minutes, until it smells nutty.
- The sage: Add the whole sage leaves and fry for 30 seconds or until crispy. Take them out and leave them to dry on a paper towel.
- Boil gnocchi: Meanwhile, boil gnocchi in salted water (they can be boiled directly from the freezer). Take them out with a slotted spoon once they have risen to the top. Work in batches so you don't overcrowd the pot and skillet.
- Fry gnocchi: Add the boiled gnocchi to the cast iron skillet and fry for a couple of minutes total.
- Serve: Add to serving bowls, ladle the sauce over and top with the crispy sage leaves.
Nutrition Facts : Calories 612 calories, Carbohydrate 81.2 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 23 grams fat, Fiber 4.9 grams fiber, Protein 18.5 grams protein, SaturatedFat 13.5 grams saturated fat, ServingSize 1/8, Sodium 800 grams sodium, Sugar 3.5 grams sugar
More about "potato gnocchi with butternut squash and wild mushrooms food"
BUTTERNUT SQUASH GLUTEN FREE GNUDI WITH WILD MUSHROOMS RECIPE
From gffmag.com
Servings 4Estimated Reading Time 2 mins
- Line a baking sheet with parchment paper. In a bowl, combine the squash puree, ricotta, egg, Parmesan, nutmeg, potato starch, and 1 teaspoon salt and mix until it comes together into wet dough.
- Dust a clean surface with potato starch. Cut the dough into four equal pieces, roll each piece into a log about 1 inch in diameter, kneading and squeezing the dough to help it hold together. If the dough is too sticky and crumbly, knead in more potato starch. Cut each log into bite-size gnudi. Set the gnudi aside on the prepared baking sheet.
- Bring a large pot of water to a boil. While the water heats, cook the mushrooms: In a large sauté pan over medium-high heat, warm the oil. Stir in the garlic, mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the mushrooms are tender and golden, 6 to 8 minutes.
- Season the boiling water with 1 tablespoon salt. Working in three batches to avoid overcrowding, add the gnudi to the pot. When the gnudi rise to the surface, cook 1 minute longer. With a slotted spoon, transfer the gnudi to the pan with the mushrooms and toss. Repeat until all of the gnudi are cooked, adding up to 1/4 cup of the cooking water to the mushrooms if dry. Garnish with Parmesan and serve immediately.
SQUASH GNOCCHI WITH MUSHROOMS RECIPE | HANK SHAW
From honest-food.net
5/5 (5)Total Time 1 hr 30 minsCategory Main Course, PastaCalories 592 per serving
- Prep the mushrooms. Put the mushrooms in a large pan and set them over high heat. Shake them around a bit and sprinkle them with salt. Heat, shaking often, until they release their water, about 3 minutes. Add 1 tablespoon of butter and saute until nicely browned. Set aside.
- Make the gnocchi dough. Mix all the gnocchi ingredients together in a large bowl. If you are new to making gnocchi, you might need a little more flour than I call for; add it 1/4 cup at a time. The dough should be sticky, but workable.
- Form the gnocchi. Cut the dough into 4 pieces, and lay a damp towel over those you aren't using while working with 1 piece at a time. Gently roll out the dough into a snake -- you will likely make several as they get long -- and cut the dough into pieces the size of your thumbnail. Roll the little pieces against a fork or a gnocchi roller and dust with a little flour. Set aside and repeat with the rest of the dough.
- Boil the gnocchi. Get a large pot of water boiling and add a small handful of salt. Add about a dozen gnocchi at a time and simmer until they float. Move them to a pan and drizzle a little olive oil over them. Set aside until you have all the gnocchi finished.
MUSHROOM GNOCCHI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 4 minsCategory Starter
CRISPY SHEET PAN GNOCCHI WITH MUSHROOMS, SAUSAGE, AND ...
From thekitchn.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH AND POTATO GNOCCHI - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
Reviews 19Estimated Reading Time 4 mins
MUSHROOM CONSOMMé RECIPE WITH GNOCCHI - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Starter
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND SAGE - PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
BUTTERNUT SQUASH WITH GNOCCHI AND MUSHROOMS | TANGLED UP ...
From tangledupinfood.com
GNOCCHI WITH BUTTERNUT SQUASH (PESTO DI ZUCCA ...
From absolutelyflavorful.com
Cuisine ItalianTotal Time 1 hr 15 minsCategory Main CourseCalories 490 per serving
- Add the drained gnocchi to the pan with the soffritto and mix well until the gnocchi are completely coated
BUTTERNUT SQUASH AU GRATIN & WILD MUSHROOMS & CRISPY BACON ...
From myrecipes.com
4/5 (7)Total Time 1 hr 50 minsServings 8Calories 163 per serving
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green onions; sauté 30 seconds. Add 6 cups squash; sauté 2 minutes. Reduce heat to medium-low, and stir in 1/4 teaspoon salt. Cook, covered, 15 minutes or until tender. Increase heat to medium-high. Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently. Place squash mixture in a large bowl; mash with a potato masher or fork until smooth.
- Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add chanterelles, shiitakes, and sage to drippings; sauté 8 minutes or until mushrooms are browned. Add stock; cook 3 minutes or until liquid almost evaporates. Add mushroom mixture, remaining 2 cups diced squash, remaining 1/4 teaspoon salt, 1 ounce Parmigiano-Reggiano cheese, ricotta cheese, and black pepper to mashed squash mixture, stirring to combine. Spoon squash mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with foil; bake at 350° for 1 hour. Remove pan from oven; discard foil.
GNOCCHI WITH BUTTERNUT SQUASH, KALE AND SAGE BROWN BUTTER ...
From gimmesomeoven.com
5/5 (14)Estimated Reading Time 6 minsServings 4-6Total Time 1 hr
- Heat oven to 425°F. Place the diced squash on a large baking sheet, drizzle evenly with oil, then toss until combined. Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper. Then roast for 30 minutes, or until the squash is completely tender inside. (Cooking time will entirely depend on the size of your squash, so keep a close eye on it.)
- Meanwhile, prepare and cook the ricotta gnocchi according to recipe instructions. (Or cook the store-bought gnocchi according to package instructions.) Drain and set aside.
- Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!) Add the garlic and cook for 30 more seconds.
- Then immediately add the cooked gnocchi to the brown butter sauce, and toss until it is evenly coated. Let the gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side. Then give it a flip, and cook for 1-2 minutes on the second side until golden. Stir in the kale, walnuts, roasted butternut squash, and toss to combine.
POTATO GNOCCHI WITH MUSHROOM RAGù RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 375°. On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly. Peel the potatoes and pass them through a ricer into a bowl. Stir in the butter, egg, egg yolk, salt, pepper, nutmeg and 1/2 cup of cheese and let cool.
- In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes. Transfer to a bowl. In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme. Return all of the mushrooms to the skillet. Stir in the wine and cook until nearly evaporated, about 2 minutes. Add the chicken stock and season the ragù with salt and pepper; keep warm over low heat.
SHEET PAN ROASTED GNOCCHI, BUTTERNUT SQUASH AND BROCCOLI ...
From shelikesfood.com
5/5 (7)Category DinnerCuisine AmericanTotal Time 1 hr 25 mins
- Pre-heat oven to 400 degrees F. On a large sheet pan, toss together the gnocchi, butternut squash, broccoli, onion, olive oil, salt and pepper. As I said above, if you don’t want your gnocchi super crispy you should toss it in a bowl with some olive oil and add it to your roasting pan about 30 minutes into the cooking process.
- When almost finished roasting, in a small saucepan cook together the butter, garlic and sage. You want the butter to be melted and the garlic and sage are warmed through.
- Once you remove the gnocchi and veggies from the oven drizzle with the garlic sage butter and add chopped walnuts, if desired. Serve and enjoy!
CREAMY BUTTERNUT SQUASH GNOCCHI - VIKALINKA
From vikalinka.com
5/5 (3)Total Time 35 minsCategory MainCalories 334 per serving
- Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don't take on any colour.
- Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft.
THE TWISTED PIG | FOOD
From thetwistedpig.ca
5/5 (500)Accept Reservations Yes
GNOCCHI RECIPES - RACHAEL RAY IN SEASON
POTATO GNOCCHI WITH ROASTED SQUASH AND GORGONZOLA
From delishably.com
Author Linda LumEstimated Reading Time 4 mins
WILD MUSHROOM GNOCCHI | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.2/5 (61)Category DinnerServings 4Total Time 20 mins
BROWN BUTTER POTATO GNOCCHI RECIPE - THOMAS GAY | FOOD …
From foodandwine.com
Servings 6
GNOCCHI WITH CREAMY BUTTERNUT SQUASH SAUCE - EATING MADE EASY
From eating-made-easy.com
Estimated Reading Time 1 min
GNOCCHI WITH BUTTERNUT SQUASH AND SPINACH FOR # ...
From helpfulhomemade.com
5/5 (2)Category Entree
MACE GNOCCHI WITH BUTTERNUT SQUASH - A COLLECTION OF SPICE ...
From silkroaddiary.com
Servings 6Estimated Reading Time 3 minsCategory All Recipes
CARNATION® | GNOCCHI WITH ROASTED BUTTERNUT SQUASH AND SAGE
From carnationmilk.ca
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS ...
From tfrecipes.com
RECIPES > PASTA > HOW TO MAKE POTATO GNOCCHI WITH WILD ...
From mobirecipe.com
FOOD WISHES VIDEO RECIPES: BUTTERNUT SQUASH AND MASCARPONE ...
From foodwishes.blogspot.com
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS ...
From pinterest.com
GNOCCHI RECIPES | ALLRECIPES
From allrecipes.com
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS ...
From pinterest.com
GNOCCHI WITH BUTTERNUT SQUASH SAUCE - LIDIA
From lidiasitaly.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
GNOCCHI BUTTERNUT SQUASH SPINACH - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST BUTTERNUT SQUASH MUSHROOMS RECIPES | YUMMLY
From yummly.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERY GNOCCHI WITH SAUSAGE, KALE AND BUTTERNUT SQUASH ...
From danishcreamery.com
BUTTERNUT SQUASH AND GNOCCHI RECIPES (27) - SUPERCOOK
From supercook.com
GNOCCHI RECIPES & MENU IDEAS | BON APPETIT
From bonappetit.com
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD …
AGED CHEDDAR CHEESE POTATO GNOCCHI & SAGE BUTTER RECIPE ...
From kerrygoldusa.com
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH RECIPES
From tfrecipes.com
BUTTERNUT SQUASH GNOCCHI GIADA - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love