Comfort food at its best. Plump pillows of gnocchi, fall squash and sage along with Favuzzi’s exceptional walnut pesto.
This is an easy but elegant dish developed by chef Ran.
Melt the butter in a deep, non-stick pan over medium high heat.
When the butter is a light golden colour add the gnocchi and sage and cook until golden.
Transfer to a plate.
In the same pan, add the olive oil and cook the onion until starting to soften and turning a light golden colour.
Add the squash and cook a further 5 minutes stirring frequently.
Add the entire jar of the pesto. Place about ¼ c. of water in the pesto jar and put the lid on. Shake vigorously. Pour into the pan.
Return gnocchi to the pan and stir to mix.
Continue to cook until the squash is tender. (If the sauce becomes too thick add a few more spoonful of water or white wine) Season with pepper to taste.
Garnish with sage leaves, walnuts and Parmesan cheese.
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Ingredients
Directions
Melt the butter in a deep, non-stick pan over medium high heat.
When the butter is a light golden colour add the gnocchi and sage and cook until golden.
Transfer to a plate.
In the same pan, add the olive oil and cook the onion until starting to soften and turning a light golden colour.
Add the squash and cook a further 5 minutes stirring frequently.
Add the entire jar of the pesto. Place about ¼ c. of water in the pesto jar and put the lid on. Shake vigorously. Pour into the pan.
Return gnocchi to the pan and stir to mix.
Continue to cook until the squash is tender. (If the sauce becomes too thick add a few more spoonful of water or white wine) Season with pepper to taste.
Garnish with sage leaves, walnuts and Parmesan cheese.
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