Recipe here.
This recipe (served with a simple, small salad and some chicken that was sprinkled with seasoning and grilled) was tasty, but I’ve made a version of this dish before and VASTLY preferred the other recipe. The other recipe used sweet potato instead of the butternut and also contained some ricotta. The dough for that version was MUCH easier to work with and the finished gnocchi cooked MUCH faster. The flavors are good here, but they’re pretty much identical to the other one, which was much easier to execute. I’ll be sticking with this version in the future.
