I recently found the cooking blog Alexandra’s Kitchen through Pinterest, and instantly became obsessed with the gorgeous images and mostly vegetarian recipes. I was inspired to make this Butternut Squash Gnocchi right away, and had the best afternoon roasting the squash, milling the potatoes, shaping the gnocchi, and waiting for everything to come together.
If you make these, take Alexandra’s advice and read the recipe all the way through. I thought I had done this, only to have dinnertime be upon us and realize that the gnocchi needed to be chilled for an hour. Although it is a time-consuming process, it is actually very easy and so worth it to make. The butternut squash, brown butter, and sage are perfect flavors for this time of year, and this recipe is sure to impress your guests!
As many of you know, I manage the tasting room/bistro Vihuela, which is located in downtown Paso Robles (see the Media page for a press clipping about it!). In addition to being a tasting room, cheese shop, and bistro, we are also the North County pick-up spot for the Cal Poly Organic Farm CSA program! We are lucky enough to be able to use their delicious produce to make some of our menu items…including the soups we have been offering all winter!
To be honest, I didn’t even think I liked butternut squash soup or bisque, but I started making it because I knew it would be well-received. The versions I had tried in the past were always too heavy and rich. After trying a few different things, I decided this way of making the bisque is my favorite – it’s surprisingly light and fresh, and I grew to love it. All of our customers raved about this dish, it definitely became our most popular soup! So warming for winter! Enjoy!