{"id":6076,"date":"2017-03-16T12:55:37","date_gmt":"2017-03-16T10:55:37","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=6076"},"modified":"2018-03-23T10:43:55","modified_gmt":"2018-03-23T08:43:55","slug":"butternut-squash-and-ricotta-gnocchi","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=6076","title":{"rendered":"Butternut squash and ricotta gnocchi"},"content":{"rendered":"

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Our supply of home-grown butternut squashes is dwindling. The good thing about that is that it frees up space under our bed which is where I\u2019ve been storing them much to the chagrin of my son who\u2019s the one doing the weekly round with a vacuum cleaner (\u2018how am I supposed to vacuum under the bed with all the squashes?!\u2019 being the refrain to this task) (do your children have to do chores around the house, too? Because mine try to persuade me nobody else has to). The bad thing is, there are not many butternut squash gnocchi in our near future anymore. I don\u2019t know how many times I have made these throughout the winter but I have definitely become very proficient. I could probably make them in my sleep. Or blindfolded. Maybe not.<\/p>\n

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There were times when I was intimidated by gnocchi and maybe you are too, but they really are very easy. Especially if you make them this way, just small pillow-shaped gnocchi, not the more authentic but more pain-in-the-ass roundish ones with indentations. I did try that in the beginning but don\u2019t think it\u2019s worth the extra effort.<\/p>\n

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I also like that you can serve the gnocchi in many different ways, here are some of our favourite:<\/p>\n