Ambitious Deliciousness – Dont Eat Lazy.

I wanted to share about my very first butternut squash gnocchi making experience with y’all. Gnocchi, for those of you who might not know, is a pasta usually made of boiled potatoes and flour, with countless variations, from ricotta cheese to fresh spinach!

The end result is supposed to be pillowy, chewy bites of butternut squash goodness, dressed with a light tomato sauce. My version ended up being a gooey, flavorless blob of dough instead.

Next time, I will try the pan frying method instead. I would also use at least 1 potato for its starch texture. The only redeeming part? The sauce came out wonderfully flavorful and light, I ended up cooking some regular pasta as to not waste such great tasting sauce.

Do you have a favorite gnocchi recipe? If so, please share in the comments!

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At the risk of sounding like a broken record, I’ll say it again: I love all things that taste similar to pumpkin! The good thing our fall butternut squash is that it’s here to stay, even through the winter months. That’s how versatile they are!

This dish is going to quickly become one of my favorites; a good candidate dish to make for guests so that I can take all the credit for its tasty goodness while pretending to have spent all day slaving over it. A simple sauce is features the sweetness of the squash, mixed with earthy spices, then a hint of milk. I would recommend going easy on Parmesan cheese, as to not overpower the delicate flavors.

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