Dana Treat – Treat Yourself

Farmer’s Market Bounty

Posted October 23, 2008

Gnocchi with Winter Squash and Seared Radicchio
Adapted from
Vegetarian Suppers from Deborah Madison’s Kitchen
Serves 4

If you can’t find delicata squash, you can always use butternut, just be sure to peel it first. Per Deborah Madison, you can also make this with cheese ravioli or tortellini.

3 lbs. delicata squash
Olive oil

Sea salt and freshly ground pepper

2 tbsp. maple syrup

Pinch cayenne pepper

1 large head radicchio

2 garlic cloves, minced

Big handful parsley leaves, finely chopped

12 or more sage leaves, finely chopped or 1 tbsp. chopped fresh rosemary

1 lb. potato gnocchi

Freshly ground Parmesan cheese and/or crumbled Gorgonzola cheese

1. Preheat oven to 400 degrees. Cut the squash(es) in half and remove the seeds and pulp. Slice cross-wise into 1/2 inch wide slices. Place on a baking sheet, then drizzle with a little olive oil, the maple syrup, and sprinkle with salt, pepper, and cayenne. Mix well with your hands and bake 15 minutes. Remove from oven, turn slices over and bake another 10-15 minutes, until slices are nicely browned. Allow to cool, then cut into 3/4 inch pieces. (Can be made 1 day ahead. Store, covered, in the refrigerator.)

2. Heat a large skillet over medium-high heat. Add just enough olive oil to cover the bottom of the pan and add the radicchio, season with salt and cook, stirring occasionally, until wilted, tender, and no longer red, about 8 minutes. Add the squash, garlic, sage and parsley and cook for 5 more minutes, until the garlic is no longer raw.

3. Bring a large pot of salted water to a boil, add the gnocchi and simmer until done, about 3 minutes. With a slotted spoon, remove to gnocchi and place them in the skillet with the radicchio along with some of the cooking water. Add one or both cheeses and stir together, adding more cooking water as necessary to keep the dish moist. Season with salt and pepper as desired.

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