Tuesday, November 2, 2010

monday - gnocchi with chickpeas, butternut squash, and kale

Last night I made a gnocchi dish that I've posted about before, based on a recipe from eatingwell.com. I stuck to my original recipe except that I used butternut squash rather than ambercup squash and rosemary instead of sage (it was raining and I didn't want to go out to the herb garden--luckily I had rosemary in the refrigerator!). This is a tasty, hearty meal that makes good use of winter squash and greens such as kale. It comes together surprisingly quickly--the squash is sliced thinly and simmers only briefly with the kale and gnocchi until tender.

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