Butternut Squash Gnocchi in Sage Butter sauce served with shredded cheese and caramelized onion (Vegetarian)
Happy New Year!
What? Two weeks too late?
Well…pardon my tardiness. I was quite unwell for the pass forthnight. Naturally, I was miserable with diets of hot tea, Ricola, and soothing food like porridge, soups, toasts, and marshmallows. Yes, marshmallows. Those mini vegan marshmallows felt surprisingly good as it went down my throat.
On one of those miserable days, I managed to make Butternut Squash Gnocchi too. I guess I was just tired with all the bland food. I wanted something with more flavor, so I made some caramelized onion. Then, I thought how nice it is to eat that with Pierogies. How very Pittsburghese. But I didn't have any Pierogies at home. What I did have was a lonesome butternut squash that has been sitting on my counter top for awhile. At first, I thought about just making a mashed butternut squash to eat with the caramelized onion. But somehow, the thought of dumplings wouldn't leave my mind. And, viola, I turned it into Gnocchi. It was really good for my under the weather tastebud. I bet it would taste even better on a healthier day.
I am still not a 100% well. So, I made some Potato-Leek Soup yesterday. It's comforting, it's hearty, it's flavorful. I also didn't waste the green part of the leek. I tossed them in flour and fried them. I used the fried leek as garnishing to my soup. It adds a little crunch and texture to the soup. A nice addition and I will definitely make fried leek again whenever I make Potato-Leek soup in the future.
I love soup. I do. But I hope I will get better next week so that my ratio of soup to other food would be more even. At the mean time, I will enjoy another bowl of the Potato-Leek soup.
Potato-Leek soup served with sour cream and fried leeks (wheat-free)
Recipes inspired by:
Biba's Ricotta Squash Gnocchi from Martha Stewart.com
Potato-Leek Soup from David Lebovitz