Want to create autumn on a plate? It’s never been easier with this gnocchi.
My sister was looking for a seasonal way to serve gnocchi and came up with this perfect combination. And the best part is that it takes under 10 minutes to prepare, beginning to end!
Gnocchi with Butternut Squash and Chestnut Sauce
Ingredients
- 1 ½ cups Imagine butternut squash soup
- 3 3.5 oz packages of pre-cooked chestnuts
- 2 tbsp brown sugar (optional)
- dash cinnamon
- black pepper, to taste
- 2 16 oz. packages of gnocchi
Instructions
- Blend soup and 2 packages of chestnuts together. (If using an immersion blender, work in a deep container. This will get messy otherwise.) Transfer to a sauce pan and add seasonings and optional brown sugar. Bring to a simmer and adjust spices to taste.
- At this point you can freeze or refrigerate the sauce if you’d like to serve it at a later date.
- When ready to serve, prepare gnocchi according to package direction. Combine with sauce. Slice remaining chestnuts and add.
For another great gnocchi recipe, click here.
Yummm
I just want to say THANK YOU! while browsing this site on Sunday I was inspired to make overnight potatoe kugel in the crockpot for the se’udas hamafsekes l’kovod yom tov. It was a hit! My kids ordered one for every shabbos lunch right after kidush. (I know if I do comply I can do away with the rest of the meal so I’m not sure yet….)