Butternut Squash Gnocchi

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!

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My First Experience With Fava Beans

fava shelledI’ve had fava beans once before, in Spring 2008 at La’allegria in Madison, NJ.  They were a part of some kind of pasta dish, and I had never tried them so I decided to go for it…and I was oh-so-glad I did.  They’re buttery and nutty and have that unique fresh-bean texture.

When I saw a big bin of favas at Avila Valley Barn on Friday, I grabbed a handful.  I’ve never cooked with fava beans before and I had no clue what I was going to do with them…but The Kitchn (one of my favorite food blogs) came to my rescue with this post.  It turns out fava beans take a bit of work to prepare…but they’re completely worth it!  Read on to see how it’s done!

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