Gnocchi with Mushrooms and Butternut Squash

A Cozy Winter Delight: Gnocchi with Mushrooms and Butternut Squash

As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. But let me tell you, this Gnocchi with Mushrooms and Butternut Squash recipe is a game changer. It's elegant enough to impress guests, yet simple enough for a weeknight dinner after a long day at the office. The beautiful colors alone make it a feast for the eyes, and the flavors? Oh, the flavors! The nutty brown butter, the earthy mushrooms, the sweetness of the butternut squash – it’s a symphony of textures and tastes that will transport you straight to a cozy winter evening.

The recipe itself is surprisingly straightforward. While it might seem like a lot of steps initially, each one is relatively quick and easy to follow. The most time-consuming part is probably prepping the butternut squash, but even that can be made easier with a good quality vegetable peeler. I usually chop everything up while I'm listening to a podcast or catching up on emails, making it a multi-tasking opportunity. The key to success, in my opinion, is paying attention to those details: browning the gnocchi properly, sautéing the mushrooms until they're tender but still hold their shape, and ensuring the butternut squash is cooked through but not mushy.

Beyond the deliciousness, this dish also offers a sense of accomplishment. Creating something so flavorful and beautiful from simple ingredients is incredibly rewarding. It's a small act of self-care amidst the chaos of daily life. It's a way to pause, breathe, and connect with something nourishing – both in the literal and metaphorical sense. And the leftovers? They're even better the next day! I often pack them for lunch, enjoying the warmth and comfort of this dish even in the middle of a busy workday.

So, my fellow busy women, I highly encourage you to try this recipe. It’s more than just a meal; it's a small moment of joy, a chance to indulge in something delicious and comforting without sacrificing precious time. The results are absolutely worth the effort. Embrace the simplicity, enjoy the process, and savor every bite of this truly satisfying dish.

Ingredients You'll Need:

• 1 1/2 teaspoons kosher salt
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• Extra virgin olive oil
• Canola oil
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons minced chives
• 1 tablespoon chopped Italian parsley
• 3 tablespoons minced shallots
• 1/2 lemon

Tip: Feel free to adjust the quantities of herbs and spices to your liking. I often add a pinch of red pepper flakes for a little kick.

Step-by-step

• For the squash: It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use. Line a baking sheet with paper towels. Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
• For the mushrooms: Trim away the tough stems and cut the caps into 1/4-inch-thick slices. Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
• To complete: Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes. Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back—the butter will spatter—add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.