DFO: Squashed Gnocchi

You know when you think up something late at night, maybe after a glass of cheap chardonnay or two, and you think it's completely brilliant and then the next morning you realize it's really, really stupid? Yeah... that's pretty much what happened when I was trying to decide what to call this dish.

But, stupid name notwithstanding, it's really fabulous and easy so give it a try-

Dinner For One: Squashed Gnocchi

This is serious comfort food - heavy, creamy & incredibly filling - you might want to have a salad for lunch. I just so happened to have some leftover roasted acorn squash on hand but I realize that's pretty rare. If it were me, I wouldn't cook squash just to make this - I'd use a canned version, but you do whatever suits you.

What you'll need:

1 package potato gnocchi

1 TB butter

2 cloves garlic, minced

.5 cup cooked squash, diced into small pieces

.5 cup half & half

Salt, pepper, red chili flakes & chopped fresh rosemary to taste

Parmesan cheese, grated for top (optional & totally indulgent)

How you make it:

Cook gnocchi in salted boiling water according to package instructions. Meanwhile, heat butter in a wide-bottomed pan and cook garlic over low heat until it begins to turn golden. Add squash and half & half. Use a fork to smush squash until it melds with the cream into a (more or less) smooth sauce. Add spices and keep warm until gnocchi are ready. 

When it's time, add gnocchi and a splash of its cooking water to pan, stir everything very gently until gnocchi are coated & serve with a sprinkle of parmesan and extra herbs-

Note: I really like rosemary but it's a strong flavor and some folks aren't that fond of it. That's cool 'cause sage would be incredible in this, as would thyme. And butternut squash would be great. You know the rules - adapt the recipe to use what you have and what you like. Because really, what doesn't taste good with cream & butter?