let's cook: winter squash gnocchi with a creamy bacon, mushroom and sage sauce
drown me in the sauce, please.
Every Christmas, my family gets together at my Uncle’s restaurant and we whip up a delicious dinner for our massive French Canadian family. This year, I was on gnocchi duty. We made a sweet potato gnocchi and paired it with a mushroom based sauce with cognac, leeks and cream. It was diviiiiiine and it inspired me to go home and make something similar.
You can 10000% make this recipe with pre-made sweet potato gnocchi. OR if you are like me and want to find fun, creative ways to make gnocchi with vegetables that aren’t a potato, then you’ve come to the right place. Because I have a toddler and I try to find creative ways to make him eat veggies, I thought mashing a roasted koginut squash into my gnocchi dough would be a great way to get him some fiber. The squash is less sweet than a sweet potato, but still has a lighter sweetness which beautifully contrasts this creamy, umami sage sauce. Whichever gnocchi you decide to go with, this sauce is the star.
Something I will say about making homemade gnocchi is that it’s great to do it in batches and freeze! So if you take the time to make this koginut squash version, I would double or triple the recipe and freeze a bunch. :)
