Monday, September 16, 2019
ADVT 
Main

Butternut Squash Gnocchi with Creamy Lemon Butter Sauce

Darpan News Desk, 12 Dec, 2018
  • Butternut Squash Gnocchi with Creamy Lemon Butter Sauce

Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes – just be sure to double the recipe if you’re feeding a large crowd. Arugula adds a slight bitterness to the dish that complements the sweetness of the squash, but you can use baby spinach for a milder flavour.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ready in: 20 minutes

Difficulty Level: Easy

Per serving: 260 calories, fat 14 g (Saturated 6 g), sodium 420 mg, carbohydrate 30 g, fibre 1 g, sugars 6 g, protein 6 g

INGREDIENTS

● 3 tbsp (45 mL) butter
● 1/4 cup (50 mL) unsalted walnuts, chopped
● Pinch (0.5 mL) hot pepper flakes (optional)
● 1 pkg (350 g) PC Gnocchi with Butternut Squash Potato Dumplings
● 2 cups (500 mL) lightly packed PC Organics Baby Arugula
● 3 tbsp (45 mL) milk
● 1 tbsp (15 mL) grated lemon zest


DIRECTIONS

1. Melt 1 tbsp butter in large nonstick skillet over medium heat. Add walnuts and hot pepper flakes (if using); cook, stirring often, until butter is fragrant and slightly golden, 1 to 2 minutes. Transfer with slotted spoon to small bowl. Set aside.

2. Add remaining 2 tbsp butter and 3/4 cup water to same skillet; bring to a simmer over medium heat. Add gnocchi. Simmer, stirring occasionally, until heated through, 2 to 3 minutes.

3. Add arugula and milk; cook, stirring often, until arugula is wilted and sauce is thickened, about 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top with remaining walnut mixture.

Chef’s Tip: This dish also makes a quick and easy weeknight meal for two – simply serve with a side salad or steamed vegetables and crusty bread.

- Recipe from President’s Choice® Insiders Collection for Holiday

MORE Main ARTICLES

Mushroom and Spinach Rice

Mushroom and Spinach Rice

Cook stirring often for about four to five minutes until the onions are soft and browning at the edges.

Mushroom and Spinach Rice

GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

Serve Tofu hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.

GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

 Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.

PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

World's leading cannabis chef to host cannabis-infused dishes dining experience

World's leading cannabis chef to host cannabis-infused dishes dining experience
The Herbal Chef's fine dining pop-up inspired by legalization of cannabis in Canada

World's leading cannabis chef to host cannabis-infused dishes dining experience

Secrets to becoming a better barbecuer

Secrets to becoming a better barbecuer

These five secrets will ensure that you are well on your way to mastering and perfecting the fine art of cooking over fire.

Secrets to becoming a better barbecuer

Review: Hidden Gem Dim Sum Chinatown Tour

Review: Hidden Gem Dim Sum Chinatown Tour

The Hidden Gem Dim Sum Chinatown food tour showcased a broad range of Chinese foods from the famed soup dumplings to sweet egg tarts. 

Review: Hidden Gem Dim Sum Chinatown Tour