Gnocchi With Squash And Mixed Beans Recipe by Salvo Germanà
 Ingredients 30 minutes Serves 3 servings 1 1/3 lbs potato gnocchi (about 600 grams) 2 2/3 cups diced squash (about 400 grams) 1 1/2 cups canned mixed beans, drained and rinsed (about 250 grams) Onion, rosemary, paprika, salt, olive oil 1 1/3 lbs potato gnocchi (about 600 grams) 2 2/3 cups diced squash (about 400 grams) 1 1/2 cups canned mixed beans, drained and rinsed (about 250 grams) Onion, rosemary, paprika, salt, olive oil Cooking Instructions 30 minutes 1 Chop some onion and add it to a skillet with 1 tablespoon of olive oil. Cut the squash into cubes and add it to the onion. Pour in about 1/2 cup (120 ml) of water and cook covered. 2 When the squash is tender, drain and rinse the beans and add them to the squash. Season with salt. Add rosemary and paprika. Continue cooking on low heat for about 10 minutes. Add more water as needed to keep the mixture creamy. 3 Cook the gnocchi in salted water. Drain and add them to the skillet with the sauce. Add some Parmesan cheese. Toss and serve. 1 Chop some onion and add it to a skillet with 1 tablespoon of olive oil. Cut the squash into cubes and add it to the onion. Pour in about 1/2 cup (120 ml) of water and cook covered. 1 Chop some onion and add it to a skillet with 1 tablespoon of olive oil. Cut the squash into cubes and add it to the onion. Pour in about 1/2 cup (120 ml) of water and cook covered. 2 When the squash is tender, drain and rinse the beans and add them to the squash. Season with salt. Add rosemary and paprika. Continue cooking on low heat for about 10 minutes. Add more water as needed to keep the mixture creamy. 2 When the squash is tender, drain and rinse the beans and add them to the squash. Season with salt. Add rosemary and paprika. Continue cooking on low heat for about 10 minutes. Add more water as needed to keep the mixture creamy. 3 Cook the gnocchi in salted water. Drain and add them to the skillet with the sauce. Add some Parmesan cheese. Toss and serve. 3 Cook the gnocchi in salted water. Drain and add them to the skillet with the sauce. Add some Parmesan cheese. Toss and serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 26, 2024 12:13 Firenze, Toscana, Italia 🍏 Nutrizionista 🍎 🍳👨🏻‍🍳 Love experimenting with Food 🍔🍝 Similar Recipes Gnocchi with Butternut Squash and Italian Sausage Gnocchi with Butternut Squash and Italian Sausage I can’t say enough good things about this recipe. The combination of flavors just works so well together, and it has one of my favorite fall ingredients: butternut squash! It’s also a one-pot dish which comes together quickly after you have all of the ingredients prepped. It’s hearty and delicious and I’m already thinking about making it again. 😋 Modified from Well Plated. #GlobalApron - Week 32. Butternut Squash #Dinner #Savory #Autumn #Fall #Cozy Chris Gan Kabocha Squash Gnocchi Kabocha Squash Gnocchi I made the potato gnocchi but it wasn't enough. So I made this kabocha squash gnocchi too. My eldest daughter loved this more than potato gnocchi. Please adjust the flour amount depends on the moisture from the kabocha squash. If it is too soft, add the flour little by little as you knead. Recipe by mildsevene cookpad.japan Butternut squash gnocchi Butternut squash gnocchi There are so many butternuts in my garden... But I love them so much. I'm thinking about how to eat them in creative ways all time! This time I tried using butternut squash to make gnocchi instead of potatoes! Ai Kabocha Squash Gnocchi Cream Sauce Kabocha Squash Gnocchi Cream Sauce I made this when I wanted to eat a kabocha squash gnocchi. Be sure to bring the water to a full boil before adding the gnocchi. Once the cream sauce has simmered, adjust with milk or even the cooking water. 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It’s also a one-pot dish which comes together quickly after you have all of the ingredients prepped. It’s hearty and delicious and I’m already thinking about making it again. 😋 Modified from Well Plated. #GlobalApron - Week 32. Butternut Squash #Dinner #Savory #Autumn #Fall #Cozy Chris Gan Kabocha Squash Gnocchi Kabocha Squash Gnocchi I made the potato gnocchi but it wasn't enough. So I made this kabocha squash gnocchi too. My eldest daughter loved this more than potato gnocchi. Please adjust the flour amount depends on the moisture from the kabocha squash. If it is too soft, add the flour little by little as you knead. Recipe by mildsevene cookpad.japan Kabocha Squash Gnocchi Kabocha Squash Gnocchi I made the potato gnocchi but it wasn't enough. So I made this kabocha squash gnocchi too. My eldest daughter loved this more than potato gnocchi. Please adjust the flour amount depends on the moisture from the kabocha squash. If it is too soft, add the flour little by little as you knead. 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Recipe by Kajihara Ato cookpad.japan Kabocha Squash Gnocchi Cream Sauce Kabocha Squash Gnocchi Cream Sauce I made this when I wanted to eat a kabocha squash gnocchi. Be sure to bring the water to a full boil before adding the gnocchi. Once the cream sauce has simmered, adjust with milk or even the cooking water. I recommend you use heavy cream with at least 35% milk fat. 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