October gnocchi with butternut squash

Sometimes you just need a cozy day. I’ve been having quite a bit of them recently, just snuggling up in my flat with a mug of tea and a good movie (or the most recent episode of The Office). Relaxation is a relatively new thing for me and we’re getting along just fine.

But eventually, even that gets old. Yesterday I got that itch. That voice in the back of my head whispering: “cooook somethinggg.”

And so I did.

Just me and my kitchen. Well, not my kitchen. If you remember, I don’t have an oven. But my landlady was kind enough to let me use hers for the occasion.

Autumn flavors deserve special attention. I look forward to this food all year: pumpkins, squashes, apple cider, rich vegetable soups and all sorts of family traditions. The food in my mind is full of spice. It’s hearty, seasonal and just a bit whimsical.

My experimental dish is all of those. Soft potato gnocchi is tossed with roasted butternut squash, wilted spinach and soft goat’s cheese, seasoned with good olive oil and fresh sage. It has just the right amount of heat from smoked paprika and pepperocini flakes.

My recipe serves four, but it can easily be scaled back! If cooking for yourself, try halving and saving another portion for later.

To easily peel the squash, I used a sharp knife and cut it in half widthwise to give me a flat surface. I placed the squash cut-side down and just shaved off the sides. The entire process took less than two minutes.

Gnocchi with roasted butternut squash, spinach and goat cheese

Serves 4

Ingredients:

1 small butternut squash

1 package potato gnocchi

2 cups baby spinach leaves, washed and dried

olive oil

1 tsp smoked paprika

salt and pepper

1/2 tsp (or a good pinch) pepperocini flakes or red chili flakes

soft goat cheese, crumbled

5-6 fresh sage leaves, washed and torn

Directions:

Preheat oven to 180C/375F. Peel the butternut squash and cut up the flesh into bite-sized chunks. Coat lightly with oil and season with paprika, freshly ground black pepper and sea salt, and pepper flakes. Toss and tip onto a roasting tray. Roast for about 15-20 minutes (ovens vary so check often), stirring midway. Remove when squash is lightly browned and tender.

Bring a pot of water to a boil and cook your gnocchi according to package directions. Usually it takes just 3-4 minutes to cook, though the pasta is very delicate. Drain the pasta, leaving just a little bit of liquid left. In the same pot, add your washed spinach and stir as it starts to wilt. Tip in the squash and stir together. Finally, add the gnocchi and lightly fold everything together. Check your seasonings and adjust as needed.

To serve, sprinkle with crumbled goats cheese and fresh sage leaves. Drizzle with  bit of olive oil, if desired. Serve immediately.