Fall Cornucopia Gnocchi


I don’t have to be gluten-free for health reasons, but I do promote a lot of non-wheat recipes because of how processed those foods are.  This recipe may not be gluten-free, but my love for comforting gnocchi deserves a little attention during my favorite season of the year.  You can substitute with a gluten-free ravioli.   This is one of my favorite meals for a crisp fall night and it’s just as colorful as the trees!

1 medium butternut squash – peeled, gutted, sliced into cubes and baked until soft

1 red bell pepper, diced

1 zucchini, peeled into ribbons

2 shallots, diced

1 yellow squash, sliced

handful of cherry tomatoes, sliced in half

Marinara Sauce of your choice (no added sugar or corn syrup)

Olive Oil

Nutmeg, Cinnamon & Sage

handful of walnuts

1 Package of Gnocchi (cook according to directions)

Sautee shallots and seasonings in oil on medium heat until soft.  Add squashes, tomatoes and bell pepper.  Cook until lightly browned.  Turn down heat.  Add gnocchi and sauce.  Toss together for 3 minutes.

Also delicious without sauce and just tossed with olive oil.  Garnish with a fresh sage leaf and crumbled walnut and serve with a Riesling.

Delicious add-ons: goat cheese, bacon…