This is one awesome recipe I can't take credit for. Well, maybe just a little. My talented son, Jeremy, was the chef who whipped this up for his jetlagged and weary parents. We had just returned from our vacation in Hawaii bearing gifts of Kona coffee and cookies and welcomed the chance to see him and his lovely girlfriend, Leilani.
My son can make a gourmet meal from literally nothing or a few items he may find lurking in the pantry or refrigerator. He's had the "restaurant background" from his past waiter jobs, and puts his expertise into action over my stovetop. Guaranteed, he would be a worthy contender on that food network show where they give you 3-4 unrelated ingredients and you must transform them into something edible!
So, the pastas of the month for January is (drumroll, please) Pumpkin Gnocchi ala J.D.
Ingredients:
3 Italian sausage links, removed from casing and crumbled
4 garlic cloves, minced
olive oil, about 1-2 Tbsp
1 acorn squash, roasted and cubed
heavy cream , 1/8 - 1/4 cup
parmesan cheese, handful
pumpkin gnocchi, 1 package = four adult servings. Or you can use plain gnocchi or even make your own.
pinenuts for garnish
In a large skillet, brown the sausage in the oil and remove when done. Add the garlic and acorn squash and saute for a few minutes. Meanwhile, bring a pot of water to boil (for the gnocchi). Cook the gnocchi according to direction. They are done when they rise to the surface (not very long).
To the skillet, add the sausage back in and then the heavy cream, stirring. Add the gnocchi and parmesan. Mix and plate, garnishing with the pine nuts. A simple dish with earthy goodness! Thanks, my wonderful son!
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| a closeup of perfection |
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