Chicken ‘N Gnocchi

This should have posted four or five days ago, not sure what happened, but better late than never… An evening dinner out at a local restaurant inspired me to try and replicate its recipe for butternut squash gnocchi. After a trip to the grocery store, I was armed with a package of gnocchi and a fresh butternut squash. Squash has always been one of my favorite vegetables, so I often look for creative ways to use the funky shaped gourds.

While the recipe I selected as a guide turned out absolutely nothing like the restaurant version I was striving for, it is tasty enough to share and rounded out a lovely home cooked meal.

Butternut Squash Gnocchi

1 pound butternut squash butternut squash gnocchi
2 tbls. olive oil
salt & pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup butter
3 cloves garlic, minced
1 cup chicken stock
1 lb. gnocchi
4 thick slices bacon
1-2 tbls. fresh minced parsley

Preheat the oven to 400º. Peel the squash and then cut in half lengthwise, scoop out the seeds. Cut into 1/2 inch cubes. Using a gallon ziploc bag, add squash, olive oil and seasonings. Seal and toss to coat. Roast in a single layer on a sheet pan until golden and tender, about 25 minutes.

Meanwhile, heat water to boiling for gnocchi. Boil 2-3 minutes until the gnocchi rises to the surface, or according to package instructions. Saute garlic in 3 tbls. butter in a saucepan for 3-5 minutes. Add the chicken broth and bring to a boil.

Transfer about 1/2 of the roasted squash to a food processor. (Save the remaining roasted squash for another meal.) Add the remaining 1 tbls. butter, Parmesan cheese, and chicken/garlic mixture. Blend until smooth and set aside. In a skillet, fry the bacon. Cool slightly and chop.

Drain the gnocchi. Mix together the purred squash and gnocchi. Stir until coated. When serving, top with chopped bacon and parsley.

I paired my squash gnocchi with Kevin’s Pan Seared Chicken with Mushrooms. Instead of chicken breasts, I tend to cook with chicken tenderloins. Not only are they easier to cook quickly than thick breasts, but I have better luck with keeping them moist so they melt in your mouth. Dry chicken breasts tend to remind me why I am primarily a beef-eater! Button mushrooms are easier to find in the grocery store and more likely to be in my refrigerator, so that was a great swap for me. Other than those two very minor substitutions, I followed the recipe as written and it was a perfect match to my brightly colored side dish.

I will have to try again for that perfect match to the restaurant butternut squash gnocchi, but I think I can take on the challenge! I believe the next batch will be scratch potato and squash gnocchi that is enhanced by a bit of roasted squash mixed in before serving. Sage and butter might be just the perfect sauce. If you have an idea or a squash recipe to share, please do so.

Blessings,
Tina