Gnocchi and Roasted Butternut Squash

The hubby and I ate at a local tapas restaurant over the weekend.  One of the plates we ordered was a gnocchi dish that was SO yummy!  Inspired by the dish and some fall ingredients, I created my own recipe.

Ingredients for 5 servings: 16 oz. refrigerated gnocchi, 4 Tbs. butter, one medium size butternut squash, 8 oz. mascarpone cheese, 4 Tbs. goat cheese, 1 shallot, 8 basil leaves, salt and pepper.

Directions:

 1. Peel the butternut squash and cut off ends.

1. Peel the butternut squash and cut off ends.

 2. Scoop out the seeds and dice into 1/4 inch pieces.

2. Scoop out the seeds and dice into 1/4 inch pieces.

 4.  Drizzle squash with extra virgin olive oil and sprinkle with salt and pepper. 

4.  Drizzle squash with extra virgin olive oil and sprinkle with salt and pepper. 

 5.  Roast at 400 degrees for 30 minutes, tossing half way through cooking.

5.  Roast at 400 degrees for 30 minutes, tossing half way through cooking.

 6. Mince one shallot.

6. Mince one shallot.

 7. Ciffonade basil leaves.

7. Ciffonade basil leaves.

 8.  Melt butter over medium heat, add shallots and cook stirring frequently for 4 minutes.

8.  Melt butter over medium heat, add shallots and cook stirring frequently for 4 minutes.

 9. Turn heat to low and add mascarpone cheese, a pinch of salt and pepper, heat through. Remove from heat. 

9. Turn heat to low and add mascarpone cheese, a pinch of salt and pepper, heat through. Remove from heat. 

 10. Cook gnocchi according to package directions.

10. Cook gnocchi according to package directions.

 11. Add gnocchi, squash, and basil.

11. Add gnocchi, squash, and basil.

 12.  Scoop mixture into a bowl and top with goat cheese.    Enjoy!    Emily

12.  Scoop mixture into a bowl and top with goat cheese.  

Enjoy!
   Emily