Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese. Swoon.
Lately I am obsessed with gnocchi, little Italian potato dumplings that are soft and pillowy, kind of chewy and in my mind, so versatile. I can’t get enough of them – whether I tuck them away into soups, saute them with any and every possible vegetable I can get my hands on, or douse them in red sauce – I keep going back for more!
If I had to pick one perfect Autumn dish this would be in the running. So immensely comforting, hearty and full of quintessential flavors like sage and butternut that marry so beautifully. Not to mention it comes together easily and quickly.
You have every excuse to make it! And not one not to.