Gnocchi, Tat Soi & Butternut Squash Dish

All the flavors of fall wrapped up into one simple and satisfying dish.

I love how simple pasta dishes have the ability to be easily “dressed up” for any season you’re in. It’s a great way to incorporate new, seasonal flavors with an old, true favorite. This dish was inspired by all things fall – the rich, leafy greens and hearty, filling butternut squash. Severino Homemade Pasta makes some incredible pumpkin gnocchi this time of year, which the Whole Foods near my office in Plymouth Meeting, PA carries in their fresh pasta section. I used this gnocchi (you can find gnocchi in your local grocery stores/markets or feel free to use any favorite pasta you have on hand), combined with some apple chicken sausage and Taproot Farm organic tat soi and butternut squash. The end result was delicious and loved by all! You can mix this dish up with your favorite pasta of choice, meat or no meat, and any leafy green you may have on hand. I hope you all enjoy this simple and satisfying dish as much as we have – happy cooking!

Makes Around 4-6 Servings

Recipe by © Alysha Melnyk 2019

Plate by Jeremy Ogusky, Boston Potter

Kitchen Tools:

Stovetop

Large Sauté Pan/Pot with Lid

Pasta Pot with Lid

Slotted Spoon

Liquid Measuring Cup

Dry Measuring Cups

Measuring Spoons

Mixing Spoon

Spatula

Ingredients:

1 and 1/2 Cup Chicken Stock (*or stock of choice)

4 Sausages of Choice (I used Chicken Apple Sausage), Cut into Chunks

1 Butternut Squash, Peeled, Deseeded and Cubed

1 Bunch Tat Soi Leaves (*you can use any leafy greens on hand), Torn Into Pieces

1 Pound Fresh Gnocchi (I used Pumpkin Gnocchi from Severino Pasta)

1 Tablespoon Ghee (*butter or oil)

Black Pepper

Instructions:

  1. First, combine 1 cup of your stock, diced apple sausage, and butternut squash cubes in your large sauté pan.
  2. Cook this on medium/medium high (stirring occasionally) until squash can be easily pierced with a fork (about ten minutes). Let any remaining stock cook off.
  3. Once the squash is cooked and the stock is cooked off, add 1/2 cup more stock into your large sauté pan and your leafy green pieces (mixing through). Allow this to cook until greens are wilted and the last round of stock is cooked off.
  4. While this is cooking, fill your pasta pot 3/4 of the way with water. Boil the water and then cook the gnocchi according to package instructions (my gnocchi only cooked for 3-4 minutes). You can use a slotted spoon to transfer the gnocchi directly to the sauté pan (*don’t worry about transferring a little water from the pasta pot as well, because this will cook off).
  5. Gently mix the gnocchi throughout your squash, sausage and greens mixture. Add in a tablespoon ghee and stir throughout until melted.
  6. Allow to warm a few minutes, top with black pepper and then enjoy immediately! 🙂
  7. Leftovers store well in the refrigerator and can easily be reheated.