Butternut Gnocchi with BBB Sauce

Because I am SO into seasonal foods lately, I decided to make butternut squash gnocci. I found various recipes online and since they were all basically the same and I used my own twists, I am claiming this one as my own.

Gnocci

2 cups whole wheat flour

2 eggs

1 small butternut squash

salt and white pepper

nutmeg, cinnamon, ginger, allspice

Slice squash in half and coat cut side with EVOO and season with salt and white pepper. Roast, cut side down, until soft through. (I did it at 450 degrees and it took about 30 minutes but depends on the size of the squash). Let squash cool enough to handle, and then peel, deseed, and scoop flesh into a bowl. Let squash cont to cool to room temp (I just stuck it in the fridge for a few) and add flour, eggs, spices. Mix with hands. Add more flour as needed so the it becomes adough mixture. Roll small amts off a spoon into a pot of boiling water (about walnut sized) and let cook 2-3 minutes after floating. Remove with slotted spoon and toss with sauce.

Note: this makes a TON for 2 ppl so I cooked up half the dough and the other half is wrapped in saran in the freezer to cook up at a later date.

Balsamic Brown Butter

I used this recipe for the sauce from Emeril.

Balsamic Brown Butter:

2 sticks unsalted butter (i just used one but with the same amt of other ingred)

1/4 cup minced shallots

1/4 cup balsamic vinegar

3 tablespoons chiffonade fresh sage

Salt

I also added some loosely chopped chanterelle mushrooms right before taking the sauce from the heat. They really went well with the dish.

For the Balsamic Brown Butter: In a medium saucepan, cook the butter over medium heat until brown bits form and it has a nutty aroma, about 3 minutes. Remove from the heat and add the shallots, balsamic vinegar, and sage. Stir well. Adjust seasoning, to taste.

Overall it was really good! Ryan isnt a big fan of mushrooms... but he really liked it. I am not a big fan of gnocchi... but I really liked it. Normally, gnocchi seems kind of doughy and flavorless to me, but this was healthy (well minus the sauce) and flavorful! I served it alongside filet... what a decadent meal!

Stuffed Mushrooms

I hvae never made these before, but had the ingredients other than the 'shrooms on hard so I tried them for our neighborhood block party. They were SHOCKINGLY easy and disappeared quicker than any other appetizers! Yahoo!

From Martha Stewart Everyday Food

Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 ounces each) white button mushrooms, stems removed (I used mini portobellas)

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes