CHEESE STUFFED GNOCCHI WITH BUTTERNUT SQUASH AND GOAT CHEESE
Italian Cheese Stuffed Potato Gnocchi
INGREDIENTS
1 package of Patarò Italian Cheese Stuffed Gnocchi
2 tablespoons of extra virgin olive oil
1 shallot finely chopped
1 cup of butternut squash in 1″ cube
2 teaspoons of thyme
1/2 cup of goat cheese
grated Pecorino Romano cheese to taste
6-8 sage leaves
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PREPARATION:
In a saucepan add the extra virgin oil and the finely chopped shallot. Combine the squash and thyme. Sauté the squash until soft and add salt and pepper to taste.
Boil the cheese filled gnocchi, drain, and add them to the squash sauce, stir in the goat cheese.
Serve on a plate garnished with a drizzle of oil, a sprinkling of grated cheese and a few sage leaves.
Suggested Occasions:
Impress your guests or family by serving this recipe as a primo (first) dish to be followed by your favorite fish or meat entree.
Serves about 2
