Butternut Squash Gnocchi


1 jar (25.5-ounce) Dave’s Gourmet Butternut Squash Pasta Sauce

1 butternut squash

1 tablespoon dark molasses

¼ teaspoon ground nutmeg

¼ cup olive oil

1 (16-ounce) package whole wheat gnocchi pasta

1 shallot, thinly sliced

2 cloves fresh garlic, finely minced

1½ teaspoons salt

3 tablespoons unsalted butter, diced

4 tablespoons fresh dill, chopped

4 tablespoons sliced almonds, slightly toasted

¾ teaspoon black pepper, freshly ground

2 tablespoons Parmesan cheese, freshly shredded



1. To roast the butternut squash, preheat the oven to 425°F. Peel and dice the butternut squash into 2" cubes. In a      bowl, toss the diced butternut squash in molasses, nutmeg, salt, pepper and 3 tablespoons olive oil.

2. Brush a baking sheet with olive oil. Place the butternut squash pieces on it without crowding them. Roast for 30        minutes, until golden brown and softened. Let cool. Cut each piece in half.  This will add flavor and chunkiness        to the gnocchi.

3. To cook the gnocchi, add a large amount of salted water to a pot and bring to a boil.  You always need a large        amount of water when boiling pasta, even for gnocchi! Add the gnocchi, bring back to a boil, and then                      immediately lower the heat to a gentle boil. Cook the pasta for about 3-4 minutes.

4. Meanwhile, in a large non-stick sauté pan, heat the rest of the olive oil. Add the garlic and cook until slightly              golden. Add 2 tablespoons butter. Add the shallot and cook until softened. As soon as the gnocchi float to the          surface of the other pot, drain and transfer them to the pan using a slotted spoon. Toss the gnocchi by moving        the pan in a circular motion (the pan should be lifted in a low angle to facilitate the movement). Season with salt        and pepper. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a large serving platter.      Set aside.

5. It is assembly time.  In the same pan, add the remaining tablespoon of butter. Add the oven-roasted butternut          squash. Toss well for about 1 minute. Add the butternut squash pasta sauce, cover, and turn the heat down to a      gentle simmer for about 3 minutes, so the sauce is warm.

6. Return the gnocchi back to the pan. Adjust seasoning. Add more salt if necessary. Sprinkle with Parmesan              cheese and slightly toasted sliced almonds. Garnish with fresh dill. Serve immediately.


Bon appétit!

Butternut Squash Gnocchi