Spicy Butternut Squash and Black Bean Burritos
I’m a BIG Burrito fan. Burritos are fresh, their easy to make and usually have a delicious kick of spicy flavor. Plus, whats better than portable food you can eat with your hands?!
Tag: vegetarian
Loaded Broccoli Salad and a Barbecue
There’s nothing better than a free day from work (Sundays for me) when you’re productive, relaxed and the sun is shining. Here in Northern Michigan, it may be April but it certainly hasn’t looked like spring for some time. So when the sun peaks through the clouds I’ll make every excuse I can to get outside and soak it in.
Yesterday was exactly one of those days. By 6:00 PM I’d cleaned the house, gone out for a run, packed up the refrigerator with groceries, made a deliciously fresh salad and started up the grill for the first time this season. After the cold months of winter, its incredibly refreshing when the sun shines and the snow starts to melt; as I’m sure others may relate, the sun’s rays increase my productivity by at least 120%.
The salad I made was an extension of my productive day because I made enough to save and eat throughout the rest of the week. Lunch at the office is SO much better when it strays away from the ordinary turkey sandwich or $8+ lunch out. To me, homemade leftovers are the solution to the boring office eats.
Ingredients
- 3 large broccoli heads
- 5 radishes, cut in 3 and dice
- 2 tomatoes quartered and seeded than diced
- 1 apple peeled and diced
- ½ cup of red grapes, diced, drain the juice
- 1 cup green onions (5 green onions minus the white part) diced
- 1 cup medium carrot shredded
- ½ cup dried cranberries (optional, but highly recommended)
Dressing Ingredients:
- 3 Tbsp sunflower oil or olive oil
- 1 Tbsp mayo
- 1 Tbsp sour cream
- ½ tsp garlic salt
- 3 Tbsp lemon juice
The Pizza Crust Chronicles: Cauliflower Crust
I love Pizza, I mean who doesn’t. Its certainly delicious, but its also diverse and I love that in any mood, I can usually find the right combination of toppings to satisfy my cravings (and lift my spirits!). A dear friend of my mom’s asked me recently to seek out a top-notch pizza crust recipe. Obviously, I was immediately excited and ready to take on the task. After searching through recipes and experimenting with the options however, I really couldn’t settle on ONE. And so, the ‘Pizza Crust Chronicles’ were born. From Yeast to No Yeast, Gluten-Free, Veggie, or Vegan I plan to organize this ode’ to the pizza pie as an easy reference for your next homemade ‘za.
First up, is The Cauliflower Crust. Unorthodox I know, but I’ve seen a rise in recipes touting the veggie and couldn’t help but experiment with it myself. Cauliflower is low in fat and low in carbohydrates but high in fiber which make it the perfect healthy alternative to your typical greasy pizza crust. Not only is it healthy, but truly easy to make. Bonus!
Cauliflower Pizza Crust:
Preheat Oven: 400 degrees
2 cups cauliflower, grated or food processed into rice size pieces
1 cup mozzarella cheese, grated
1 egg, beaten
1 garlic clove, minced
1 tsp. oregano
1. Coat a cookie sheet with a thin layer of olive oil.
2. Spread grated cauliflower across oil-glazed cookie sheet and bake in the oven for 15-20 minutes.
3. In a bowl, mix cauliflower, cheese, egg, garlic and oregano until well combined and dough-like in texture.
4. Spread mixture onto a parchment paper-covered pizza pan and create a circular crust. Bake for 25 minutes.
I topped my Cauliflower crust with Sweet potato mash, feta cheese, caramelized onion and collard greens. It was both savory and a little sweet, but all together delicious. I love reminding myself that this pizza is “healthy” and therefore eating 6 pieces is totally acceptable.
Sweet Potato, Feta Cheese and Collard Green Pizza:
1 sweet potato, medium-sized
2 cups collard greens, chopped
1 cup chopped onion
1 tbsp lemon juice
2 tbs feta cheese, crumbled
2 garlic cloves, minced or smashed and chopped
pinch of salt
1. Bake sweet potato in oven at 400 degrees for 1 hour, or until well done.
2. Heat 1 tbs. of olive oil in frying pan and saute onion until tender
3. Add collard greens and lemon juice into pan and saute until wilted, about 5 minutes. Set aside.
4. Remove sweet potato from skin and mix in a bowl with salt.
5. Spread sweet potato mash onto pizza crust and top with garlic.
6. Sprinkle feta cheese and greens on top of potato layer.
7. Bake in oven at 350 degrees for about 10-15 minutes.
8. Let cool for 5 minutes. Slice, serve and enjoy.
I’ll be posting periodically in the ‘Pizza Crust Chronicles’ as I come across delicious crusts and experiment with new recipes . I hope you’ll stay tuned and feel free to share any “must-try” crusted creations you can’t live without.
Hail to the ‘za, in every top and crusted form
love,
tricia
Farm Fête 2013: Suttons Bay, MI
I’ve been a part of the Farm Fête Gala Committee for the past few months; planning, organizing and collecting auction items to raise money for the Great Lakes Children’s Museum in Traverse City. The fundraising event is held annually with a different theme to each Gala and this year, the local farm-to-table emphasis caught my eye. I was able to connect with the Museum and meet a new group of passionate individuals who support and make this incredible facility possible, all for the children of our community.
The day of the event, as everything came together, I was able to support the Museum in my own way by offering to be the Gala’s roaming photographer and capture the night, the setting, and the incredible people who made it all possible.
There were numerous silent auction packages, each carefully selected by the Gala planning committee and donated by generous members of the community. By numerous, I mean at least 5 long banquet tables piled high with anything from books and dresses for toddlers, to CSA shares, composting services and SUP paddle board rentals.
After mingling, with delicious Black Star Farms wines and hors d’oeuvres like fresh radishes stuffed with herbed cream cheese, the sold out gala of about 140 people made their way to the dinning room for dinner and live auctions. Guests were able to continue and monitor their must-have silent auction items in the other room, but as soon as dinner was served very few people chose to leave their seat.
The evening’s menu was developed by Chefs Jonathan Dayton and Stephanie Wiitala with local and seasonal produce in mind. The chefs gather greens from farmers in the area like Nic Welty, owner of 9 bean rows, whose produce storage facilities are housed right onsite at Black Star Farms. The Inn, which regularly serves an incredible morning breakfast, can also pick farm fresh eggs from the Black Star Farms’ chickens just outside in the barns.
As a gal who regularly eats with my eyes before taking my first bite I snapped a picture of the delectable fare served throughout the course of the evening, so “dig in” as you scroll thru!
Roasted beet and pear salad, candied marcona almonds, goat cheese, spring greens, verjus vinaigrette
Vegetarian entrée: Grilled potato and Autumn vegetable napolean , tomato confit, parsley oil
Coffee and red wine braised beef short ribs, fromage blanc baked polenta, wilted arugula, crisp leeks
Warm Apple Pie tart, Vanilla Bean whippecrème, Riesling caramel and spun sugar
As the courses kept coming, Executive Director, John Noonan and Board President, Ellen Fred stepped up to the podium to address the Gala attendees. Ellen began the live bidding for the night by raising funds for the +Plus Membership that I spoke of in my previous post. Bidding began with the announcement that a $3,000 match was pledged by many of the generous former board members of the museum before the Gala began that night. As I mentioned before, the +Plus Membership ranked high in importance for me that night and I, along with many others, was incredibly awestruck and encouraged when nearly $4,000 was raised immediately for the Membership Program in addition to the match of $3,000. Ultimately, over $6,900 was raised for Museum scholarships to those of our community in need.
At the end of the night, after a series of incredible Live Auction packages were auctioned off and the numerous silent auction items were given to the highest bidder, the Gala raised over $35,000 for the Great Lakes Children’s Museum!
The event was fantastic; both successful in raising funds for the Museum and in gathering passionate, generous members of the community around the table to share a delicious farm fresh meal. I spent the night savoring the flavors of the feast made by the talented staff at Black Star Farms and roaming around with my camera in hand snapping photos of the smiling faces all around me. You can check out the selection of photos from the night here, and for those who attended the event you may notice some familiar faces pictured in the upcoming issue of Bay LIFE North Magazine.
Cheese!
love,
tricia
Carrot and Roasted Garlic Hummus
If you’ve been to a Northern Michigan Farmers Market lately, you’re likely to see fewer greens. There will be plenty of baked goods, jelly & jams, meats & cheeses, but greens are harder to come by in February. Even with advancements in farming infrastructure like hoophouses and greenhouses, the beautiful and at times frustrating reality about growing food from the earth is that mother nature makes the rules.
At the farmers market I attend every Saturday, the majority of fresh produce you’ll find this time of year is carrots. You’ll see me walking through the market selecting my goods from the stalls and chomping on these fresh, local deliciously sweet carrots. Other than the raw form, carrots can be made into incredible soups, heart-warming roasted side dishes and salads. Recently however, I was curious to find a recipe that used carrots in a way I’d never used them before. As soon as I saw the color of this rich & flavorful carrot hummus I knew I had to try it, so I brought it along with me to a friends house last night for dinner.
Let me just say, I LOVE having friends that enjoy cooking and food as much as I do. Last night, was an incredible feast with three women I really enjoy spending time with. Our objective was simply to gather together around food and so we did, lots of food I might add. The carrot hummus turned out smashingly with cucumber slices and pita bread for dipping. My main dish on the other hand, a concoction of beet gnocchi with lemon pesto, while equally delicious was far less ‘picture perfect.’ It was my first time making both dishes and while putting them together I realized I had created a theme unknowingly of colorful and hearty root vegetables in an uncommon form. Perhaps its because of this long cold winter, stirring up a desire for change and the color that arrives with spring.
Our collection of small plate dishes for the night included:
The ‘Life-Changing Loaf of Bread’ from Sarah B at My New Roots! (pictured above)
Beet Gnocchi with Lemon Pesto
Jeweled Rice Salad with Red Grapes, Scallions & Pecans
Guacamole with Sweet Potato Chips
Butternut Squash & Roasted Apple Quinoa
Homemade “Fig Newtons”
Carrot & Roasted Garlic Hummus with sliced cucumber and pita
Citrus Salad
The dishes paired together incredibly and though I packed my plate full of the colorful food, there was nothing but a gleaming white plate left when I had finished.
Carrot and Roasted Garlic Hummus
Makes 1 cup of hummus
Prep time: 25 minutes
Preheat: 400 degrees
Ingredients:
- 1 cup roughly chopped carrots
- 6 cloves garlic
- 5 tbsp extra virgin olive oil, divided
- 3/4 cup cooked garbanzo beans
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1 tbls lemon juice
Directions:
Line baking sheet with foil or parchment, then place chopped carrots in a bowl and coat in 1 tbsp of olive oil. Spread them in one layer on the lined baking sheet and place in the oven.
Wrap the cloves of garlic in foil and place in the oven as well.
Roast for 20-25 minutes or until carrots are tender with a fork. Remove from the oven, unwrap garlic and let cool.
In your food processor combine all ingredients including extra salt or lemon juice to your taste.
Dinner with family and friends or Potlucks of any kind are some of my favorite gatherings. I love having small ‘tastes’ of everything dish and I often find myself experimenting with recipes in these occasions, enjoying the immediate honest feedback from the people closest to me. The dishes I made last night really made me realize how much I’m looking forward to warmer weather and all that comes with spring. The change is in the air and March is just around the corner!
What are some of your favorite, colorful springtime dishes?
love,
tricia
NMCs Festival of Foods: Traverse City, MI
Once on campus at Northwest Michigan College, a winding wooded path led me to the Oleson Center. It was there, tucked away in the snow covered trees, that I attended NMC’s Fifth Annual Festival of Foods. Last week prior to the event, I posted here about my conversations with Julie Doyal who plans the Festival of Foods on behalf of NMC’s Extended Education Program. She was absolutely right, when she spoke of the vibrant personalities she chose to lead the individual sessions. I found myself laughing out loud at the jokes and insightful witty comments the chefs would make, while totally enthralled in their demonstrations and engaging conversation.
Each session I attended was completely different than the one prior, but the common thread was a passionate friendly chef leading the demonstration and the variety of helpful tips & tricks I learned along the way. There is no way I could transpose all the details; the smells, tastes and incredible inviting atmosphere of the Festival of Foods, because experiencing it yourself is the only way you’ll truly understand. However, I kept track of the numerous CHEFS TIPS that were shared throughout the four sessions I attended and now I’d like to share them with you.
Session 1: ‘Breakfast on the Farm’ with Jonathan Dayton & Stephanie Wiitala
These two demonstrators are both from The Inn at Black Star Farms. Jon is the Executive Chef and Stephanie is a Pastry Chef, with her own “bun in the oven” as she put it. Their chemistry in life and in the kitchen is both obvious and entirely endearing. As the Inn is a year-round bed & breakfast, these two were the perfect pair to lead my first morning session.
Tips:
-Nothing compares to a Farm Fresh Egg! (SO true)
-How can you tell the difference between an old & new egg?
An old egg will float in water, while a newer egg will sink.
-Take all your ingredients out before you start to cook, that way you have everything at your fingertips while you’re preparing the ingredients and you know you’re not missing any important components.
Stephanie’s Easy & “Forgivable” Quiche Dough:
4 c flour, 1 tsp salt, 1/2 lb butter chopped into fine bits, 1 egg, 3/4 cream
Combine & roll out to desired thickness
Session 2: ‘The Secret of Fresh Salsa’ with Fresia Granados
Fresia is a fiery passionate chef from Costa Rica who studied at NMC and fell in love with Northern Michigan. She works as a personal chef and its evident that she excels in all avenues of cooking in addition to holding a deep appreciation for fresh flavorful ingredients.
Tips:
-the acids in lime juice are better than lemon juice, so let your diced tomatoes “marinate” in a fresh-squeezed lime juice
-adding a sweet component like plantains or pineapple will really add depth to your salsa
-How do you keep cilantro fresh in the refrigerator?
wash the cilantro and divide a “bunch” into three separate sections, wrap each section in paper towel and put into an air tight plastic bag. The cilantro should stay just as fresh as the day you bought it, for a little over a week.
-after combining all your ingredients you’ll have juice pooling at the bottom of the bowl, strain your salsa and pour this strained juice into a container. Then, use it to make the most fresh and delicious Bloody Mary you’ll ever have.
Session 3: ‘Vegetarian Tarts’ with Cheryl Janz
Cheryl is new to Traverse City, but she and I have already connected because of her delicious baked goods she sells at local area Farmers Markets. She teaches quite a few culinary classes through the NMC Extended Education program and actually has one coming up shortly on February 20th about Gluten Free Cooking. This will be a fabulous resource for those who may be interested in making the Gluten-free change in their diet, or simply learning more.
Tips:
-If you eat something that is too spicy for you, drinking a glass of milk (any dairy) will eliminate the spice
-The same rule applies with making a balanced dish, if you have eggplant with a lot of spice, pair it with a ricotta cheese filling to balance the flavors
-How do you pick the perfect eggplant?
Find one that is both firm and a similar size throughout, rather than skinny up top and wide on the bottom.
Session 4: ‘Cooking without a Recipe’ with Eric Patterson & Jen Blakeslee
Eric and Jen are co-owners of The Cook’s House in Traverse City, a restaurant praised throughout the region with an incredible commitment to fresh & local ingredients. They’ve also co-authored their own cookbook called Cook’s House: The Art & Soul of Sustainable Cuisine. The two chef’s are obviously an incredible pair in the kitchen and our session, the last of the afternoon, was full of laughs and a trio of incredible eats.
Tips:
-The most important ingredient in the kitchen is salt, the second is an onion
-Learn to cook without a recipe by picking up random produce and forcing yourself to use those ingredients in a dish
-Make every ingredient justify itself, don’t just add it, the ingredient needs to make the dish better
-“Mouthfeel” is crucial in every dish; the contrast between sweet & spicy, hot & cold, crunchy & soft adds depth and balance to the dish
-Should I grill a fish with the skin on or off?
Generally, with a round fish you should keep the skin on and with a flat fish you shouldn’t eat the skin.
Within an hour, the chefs prepared this delicious collection of dishes and endless helpful tips about cooking without a recipe
Parsnip Soup with Fromage Blanc
Whitefish with a Radish Garnish and Seared Romaine
Grand Mariner Parfait with Sweet & Spicy Pumpkin Seed Brittle and a Vanilla Bean Foam
I truly enjoyed this past Saturday I spent at the Festival of Foods. The sessions were informative and fun, and the food… incredible.
I’ve already found myself remembering the tips I learned as I’m cooking something new, and I hope they’ll be helpful for you too.
Do you have any quick kitchen tips? Please share!
Thank you chefs, Julie Doyal & Northern Michigan College, you made this event one to remember!
love,
tricia
A “Pear” of Winter Salads
Winter is infamous for warm soups, hearty meat & potatoes and any kind of meal that sticks to your bones. Those dishes are certainly welcomed and savored on these seasonally cold days, but this is a reminder (to myself and to you!) never forget your greens! As snow piles up in many regions across the world, a majority of us inherently become less active. Of course there are people that provide an exception to this idea, but if you’re honest warm weather pulls you out the door, while colder weather keeps you curled up by the fire.
(a season-extending hoophouse at Birch Point Farm)
Local greens, at least in Michigan, are harder to come by in the winter for obvious reasons, but as the infrastructure for winter growing develops in our region we’re likely to see an increase in the availability of hearty greens throughout the colder months. In the past few years the number of hoophouses and greenhouses in Northwest Michigan has increased dramatically. This is in large part due to programs like the Hoophouses for Health Loan Program made possible by the W.K. Kellogg Foundation and administered by Michigan State University and The Michigan Farmers Market Association.
Programs like this reduce the upfront cost for the Farmer and thereby increase availability for fresh local produce to our communities. If you’re unfamiliar with hoophouses, let me explain it here briefly. A hoophouse, like a greenhouse, is a method of extending the growing season; however a hoophouse is typically shaped like a semi-circular tunnel and wrapped with polyethylene (common plastic). The hoophouse traps warmth from the sun and soil allowing hearty greens (think: kale, collards, mustard greens, swiss chard, etc. ) to grow well into the cold depths of winter.
Some of my favorite salads are filled with hearty greens & root veggies, the harvest of a Michigan Winter. I thought I’d share with you a few of my go-to salad combinations and a couple delicious homemade vinaigrettes to keep you thinking “greens” even in the heart of winter.
Kale Salad with Sliced Pears, Gorgonzola, Pistachios & Dried Cranberries:
1 bunch Kale
1/2 medium red onion, diced
1/3 cup dried cranberries
1/3 cup roasted pistachios
1 ripe pear, sliced
Gorgonzola cheese
Homemade Honey Cumin Vinaigrette:
1/2 cup red wine vinegar
1/2 olive oil
2 tsp cumin
2 tsp garlic salt
2 tbsp Dijon Mustard
2 tsp honey
Carrot & Beet Salad with Roasted Pumpkin Seeds & Garbanzo Beans:
3 medium-sized beets, peeled and cut into 1/2″ wedges
3 medium-sized carrots, quartered length-wise
1/3 cup roasted pumpkin seeds
1/3 cup cooked, drained garbanzo beans
2 tsp honey
2 tbsp white wine vinegar
1 bunch lettuce greens
Melt butter and olive oil in a covered skillet over medium heat and add beets, stirring occasionally. After ten minutes, add carrots and cook until tender (about 6 minutes). Add honey and white wine vinegar, until tender and lightly glazed, about 2-3 minutes. Transfer vegetables to a large bowl to cool.
Homemade Tahini Citrus Vinaigrette:
2 tbsp white wine vinegar
2 tbsp lemon juice
1/2 tsp ground cumin
2 tbsp tahini
whisk together in skillet over low heat, toss greens and garbanzo beans lightly.
top with beets, carrots, and pumpkin seeds. Enjoy!
Winter Salads help to keep those of us chilly-weathered homebodies weighing lighter on the scale, but their nutrients also increase energy and help us from feeling lethargic. We can look forward to the days of bountiful winter produce in Michigan with season-extending infrastructure like hoophouses and greenhouses. Personally I’m grateful for the ingenuity of our local farmers and organizations who’ve made it their mission to increase winter vegetable production and support farmers in need. Without them, our available local produce from December-March would equate to nothing more than seedlings under snowdrifts.
Go Green(s)!
love,
tricia
Red Lentil and Sweet Potato Stew
Soups and Stews are my comfort food. They warm up both body and soul when the weather outside is dreary and they fill the house with incredible wafting aromas while they simmer on the stove. This stew was a must-try recipe I picked up from Sarah at My New Roots. Sarah is a holistic nutritionist and chef-extraordinaire that I absolutely admire and whom I receive inspiration from regularly. If you haven’t checked out her blog and your a lover of fresh seasonal whole food recipes, its about time you received an introduction.
Sarah was recently asked by Whole Living to develop a menu for healthy living in the new year. The Menu is built as a detox, to start the new year off fresh, and this stew is featured among the first week of recipes. Though I haven’t jumped on any strict detox train, I certainly expect to be enjoying quite a few of these recipes on their own in the coming weeks.
The color in this dish is incredible and I’m a firm believer in eating with my eyes. Not only does it taste delicious and bring you warmth physically, but the colors themselves instil a sense of warming comfort as well.
ingredients:
- 2 Tbsp coconut or extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp curry powder
- 1 diced large onion
- Coarse salt and freshly ground black pepper
- 4 minced cloves garlic
- 2 Tbsp minced fresh ginger
- 2 peeled and diced sweet potatoes
- 1 diced (stemmed, seeded) red bell pepper
- 1 1/2 cups rinsed red lentils
- 6 cups cleansing broth (substitute vegetable broth if need be)
- Chopped fresh cilantro
directions:
- Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
- Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.
This stew will be a new staple in my recipe box and I am so excited to have found it. The savory spices paired with sweet potato and red pepper are an instant well-balanced, delicious meal. And what’s even better about soups is you’ll often have leftovers for lunch!
Do you have a favorite soup or stew this season? …Tell me ALL the details…
Fill your day with color and warmth
love,
tricia
Gnocchi and Butternut Squash
Fall flavors are like a warm hug from a friend you’ve missed. My mouth waters and my mind buzzes with the potential flavor combinations that a fall harvest brings to the table. One of my favorite fall vegetables is squash, and surprisingly enough my dog Chet adores it too! He’ll eat roasted squash over a chewy dog treat any day…so would I.
Butternut squash has this rich, sweet and buttery flavor that pairs with just about anything. The trick with squash is in the slicing & dicing, but when it comes to roasting, preparation is just as easy as can be.
This particular dinner with friends was in celebration of our new house. My boyfriend Alex and I purchased our first home this past August. Its taken a month of construction dust, new paint, boxes and exhaustion to finally start feeling comfortable.
Even with our living areas piled to the brim with boxes we had friends over to celebrate, dug into the pantry, dirtied the kitchen and gathered around the table. The meal was all about embracing fall flavors in every dish, from a cranberry salad to pumpkin cupcakes with a cream cheese topping. Mmmmmm…
The main course was a homemade gnocchi, new to my list of staples, but nonetheless delicious and worth the extra effort. Mix the savory warmth of potato gnocchi with the sweet buttery flavor and smooth texture of butternut squash, and you’ve got yourself a melt in your mouth favorite.
Preheat oven: 400 degrees
ingredients:
for gnocchi-
5 medium sized potatoes
sea salt for baking
1 1/2 cup flour
2 egg yolks
___________________
4 tablespoons butter, diced
2 teaspoons sage
1 small bunch of fresh basil, chopped
3 garlic cloves, finely diced
1 small onion
1 small/medium butternut squash, peeled & diced
olive oil
salt & pepper
parmesan
Start by placing a layer of sea salt on the bottom of a baking dish, thick enough that the potatoes will rest on the salty layer, rather than the bottom of the pan. Remember to poke a few random holes with a fork in each of your potatoes…the recipe for ‘exploding potato bombs’ is a mess I’d prefer to leave for someone else 🙂 Bake them for 40 minutes or until tender and remove from the oven.
While the potatoes are cooking, its time to peel, slice & dice the squash. The best trick I’ve found is to slice off the bottom of the squash so you have a flat surface to work from, then simply slice into smaller sections. Peel & dice each section one by one.
Place the diced squash into a medium bowl and toss with enough olive oil to lightly coat the pieces, then a quick pinch of salt. Transfer the contents to a baking pan and place in the oven for 20 minutes, stirring the pieces around on the pan about half way through and removing them from the oven to cool after your 20 minutes are up.
At this point in time, you’ll either have a little free time on your hands or your potatoes will be nearly ready to pull out of the oven. Once the potatoes are cool enough to handle you should easily be able to remove the skin and toss the soft potatoes into a medium sized bowl. Mash them as well as you can manage, or even put them through a food processor if you have the means to do so.
Add the flour and egg yolks to your potato mash and fold “dough” together. Then, toss some additional flour on a cutting board and place the dough on top. Your gnocchi dough should be rather sticky, yet solid enough to be rolled easily. Split the dough in half and roll out each section into a 1 inch-thick ‘snake’. You’ll then, cut the ‘snake’ into one-inch wide pieces so that your little pieces of gnocchi are squares of 1 inch by 1 inch.
Your gnocchi are nearly finished! Just get a pot of salt water boiling on the stove and you’ll drop a few (5-8) at a time into the boiling water. The gnocchi will rise when they are finished, so simply fish them out of the boiling water with a spoon and place them into a strainer. The next step is optional, but personally I love my gnocchi browned on either side, I place a small tab of butter into a frying pan and simply brown them in a little butter and set aside.
The sauce is the last step and its really quite simple, plus it smells absolutely delicious. Warm your remaining butter in a pan over low-medium heat, toss in the chopped onion, and garlic and simmer. Stir in your sage and continue to heat. The aroma should be nothing short of tantalizing and luckily all you’ve got left to do is toss in your roasted butternut squash, gnocchi, and fresh basil at the last minute.
My mouth waters for the flavors in this dish and I hope you’ll enjoy it as much as I do. Soak in the savory warmth and goodness of your homemade gnocchi and butternut squash. Its a friend you’re bound to return to, and one that will always greet you with the same warming hug of those delicious fall flavors.
Dig in!
love,
tricia
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