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Gnocchi with Butternut Squash, Leeks & Chanterelles
Nb persons: 12
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source: Mark DeResta
| 1 | butternut squash |
| 1 | Gnocchi, handmade |
| 4 Tbs | olive oil, divided |
| 5 Tbs | butter, divided |
| 1 | leek, halved & sliced |
| 4 cloves | garlic, sliced |
| 1/2 lb | fresh Chanterelles or other wild mushroom, torn into bite-size pieces |
| 1 Tbs | sage, chopped |
| Roasted Pumpkin Seed Oil | |
| Parmiggiano-Reggiano, or Gran Pedanno |
Preheat oven to 400 degrees F. Peel, seed & cut squash into 1/2" dice & place into a bowl. Toss with some olive oil & salt & pepper. Spread onto baking sheet & roast until fork-tender, 20-30 minutes. Can cook ahead & allow to cool to room temperature.
Add 1Tbs. each of olive oil & butter to a hot saute pan. Saute leeks until tender. Season with salt & pepper. Add garlic & cook for one minute. Add 2 Tbsp butter and chanterelles. Cook approximately 5 minutes. Taste a mushroom to test for doneness.
In another hot pan, add 2 Tbs butter. Cook butter until foam subsides & butter begins to brown. Add gnocchi to pan & brown all sides, flipping them around in the pan as if you are a real chef (this is the time to impress your friends). Add the sage and saute for a minute or two.
Add the chanterelle & leek mixture along with the butternut squash. Cook until everything is heated through & flavors meld, approximately 5 minutes. Serve on heated plates. Drizzle with toasted pumpkin seed oil & sprinkle on grated gran pedano or parmiggiana-regiano.
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