Gnocchi with Butternut Squash and Cannellini Beans

This is the third gnocchi recipe I have tested on my family and received the thumbs-up of approval. Using the basic gluten-free gnocchi recipe, I added two ingredients familiar to Italian cuisine: squash and cannellini beans. Looking for convenience I used two readily available, quick-and-easy products: peeled, cubed, ready-to-microwave in its own bag butternut squash (Trader Joe’s carries a 12-ounce bag), and canned beans.

Now you may, of course, peel, cube and cook your own squash in salted water until tender, and you may soak and cook your own cannellini beans. I won’t pretend that doesn’t deliver the mega-dose of flavor. You may also go one step further and toss the cubed squash in olive oil and a little salt and oven-roast it until it is caramelized.

When I have time, usually on Sunday, I often go the extra cooking mile. But for weeknights when the family wants a satisfying but festive dinner, I opt for convenience.

I pile everything into that trusty 13- by 9- by 2-inch casserole dish and finish it in the oven. With the addition of the squash and beans the dish serves eight. Add a big green salad with whatever farmer’s market ripe tomatoes you can find and you have a complete meal.

butternut-squash-gluten-free-gnnochi

Gnocchi with Butternut Squash and Cannellini Beans

Yield: 8 Servings

Ingredients

  • 1 recipe Gluten-Free Gnocchi , cooked, drained according to recipe directions
  • 1 (12-ounce) bag of cubed, uncooked butternut squash
  • 1 (15-ounce) can of cannellini beans, drained, rinsed, patted dry
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely, freshly grated Parmigiano Reggiano cheese
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste, optional

Instructions

  1. Preheat the oven to 375°F.
  2. Pierce the bag of squash with a fork and microwave until cooked according to package directions. Alternatively, boil squash in lightly salted boiling water until just tender; drain.
  3. Combine gnocchi , squash, beans, olive oil, cheese, salt and pepper if using, in a large bowl and toss gently to combine, using a silicone spatula.
  4. Transfer the gnocchi mixture to a 13- by 9- by 2-inch baking dish that has been lightly sprayed with nonstick cooking spray.
  5. Bake until cheese has melted and casserole is heated through, 45 minutes.
  6. Bring casserole to table so all can serve themselves.

Notes

Variation: Add finely chopped fresh sage leaves to the mixture before tossing and baking. Substitute Pecorino Romano cheese for Parmigiano.

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