Lauribeth Loves Hearty Winter Gnocchi

Similar to the kohlrabi experience, a few weeks back I bought an intriguing-looking squash from a farm stand. I was told when cashing out the name of this curious cucurbita but of course it has escaped me now! It was the same shape as a butternut squash, but about a third of the size and with a spattered green-brown coloring. The friendly assistant at Spoth's told me it tasted delicious, like a cross between a pumpkin and butternut squash. So I bought it, obvi.

Well Wednesday night I finally got around to incorporating this grand gourd into a meal. I wanted to make a hearty pasta dish with comforting spices, ample protein, crunchy veg, and the mystery squash of course! I chose a filling whole wheat gnocchi, red bell pepper, onion, garlic, a smattering of spices, chickpeas and a spare grass-fed beef patty I had in the freezer. When cooking beef for just one or two people, I like to use a patty as it’s quick and easy; patties are also great for portion-control too. Oh, and they are great sisters!

So here it is, Lauribeth Loves Hearty Winter Gnocchi

Serves 2

1 “mystery squash” (or ½ butternut) peeled & cubed

Reserve squash seeds

3 tbsp olive oil

3 garlic cloves, smashed & roughly chopped

Dash of: cinnamon, basil, cumin, salt, pepper

Drizzle of agave sugar or honey

¼ onion, chopped

1 red bell pepper, chopped

½ can chickpeas, drained

1 grass-fed beef patty

Dash of: chili pepper flakes, chili powder, salt, pepper

1 cup whole wheat gnocchi

Salt, pepper to taste

1 tbsp sour cream

Pre-heat the oven to 400 degrees. In a roasting pan, scatter the squash so all cubes are evenly laid. Sprinkle 2/3 of the garlic and all the seeds over the squash and then drizzle 2 tbsp of the olive oil. Add the dashes of spice and throw into the oven for 25 minutes.

While the squash are cooking, grab a large non-stick frying pan and heat the remaining tbsp of oil. At the same time, get a pot of water heating for the gnocchi. Add the onion, pepper and last garlic clove and heat over medium high for about 4 minutes. Add the chickpeas and heat until just soft. Next add the beef patty and dice it up in the pan with your spatula. Once the beef has browned, stir the ingredients and lower the heat.

Add the gnocchi to the water once boil and cook for about 5 minutes then drain. Add the gnocchi to the frying pan, take off the heat and mix all together. Once the squash has finished, stir this into the pasta and divvy out onto two plates. Dollop on the sour cream and serve!

I hope this warms the cockles of your hearts on these cold winter eves, and if you do know what the name of that gourd is, do share 😱😎👍