Gnocchi with Winter Squash and Radicchio

This is very tasty, and fairly quick to make. Since Deborah Madison doesn't make her own gnocchi, I followed suit and used store-bought. I thought the radicchio might make it too bitter, but as it cooks, the bitterness disappears. The flavors are really nice and it can be ready in about 30-40 minutes.

Let's Get Started

Start with one large butternut squash. I was making this for 2 people, so I didn't use a whole squash. Cut the neck off and cut it into 2 or 3 manageable pieces. Scoop out the strings and seeds, setting them aside for a broth later on. Cut the skin off the squash and then cut into half inch cubes. (I use a vegetable peeler to peel the squash, but you can use a knife if you'd like.) Don't worry about irregular shapes.

Toss the squash with a little olive oil, some salt and pepper, and then steam over 3 cups of simmering water until tender, about 20 minutes. Reserve the water to make a sauce. Stir the seeds and strings from the butternut squash in to the water, along with some parsley stems (you'll use the parsley leaves in a minute), and some salt. Let this mixture boil until it is reduced by about half. When it is done, stir in 1 T. butter to make a nice orange sauce for the finished dish. This can be in process while you do the other steps.

Cut 1 head radicchio into wide ribbons. Heat 2 T. olive oil in a wide skillet. Add the radicchio, season with salt and cook over medium-high heat until wilted, tender, and no longer red. When the squash is done, put it in the pan with the radicchio.

In the meantime, chop a big handful of parsley leaves, 2 cloves of garlic, and about 12 sage leaves together. Add most of the herb-garlic mixture to the cooked radicchio and squash and save the rest until the very end.

Bring a pot of water to boil for the gnocchi, salt the water, and then cook the gnocchi until they are tender but not too mushy. Scoop the cooked gnocchi out of the pan and into the squash-radicchio mixture, along with a little of their cooking water. Taste for salt, season with pepper, and add the remaining herbs and garlic. Serve with a little olive oil drizzled over and some of the orange sauce on the plate.

Things I'd Do Differently Next Time: The only thing I can think of is that I might peel and cut the squash earlier in the day and have it standing by for cooking later.

Cost to Prepare:

Butternut squash (3 lbs) - $3.00

1/4 cup olive oil - $.75

1 head radicchio - $1.00

2 garlic cloves, handful of parsley - $.50

12 large sage leaves - $1.00 (or from your garden)

1 T. butter - negligible

3/4 to 1 pound gnocchi - $4.00

freshly grated parmesan and/or gorgonzola cheeses - $1.00

TOTAL for 4 people - $11.25