Fall is Almost Here

Butternut Squash Gnocchi

1 butternut squash, peeled and sliced
1/2 onion, diced
2 Tbsp garlic, minced
1/2 stick of butter
Fat Free Ricotta – 16oz
Whole Wheat Gnocchi – 2 cups, cooked
1 cup of mozzarella – 2 balls, cut into 8 slices.

Grease a cookie sheet and lay out squash flat – roast to 400 degrees for 30-40 minutes until soft. Allow to cool.

Sauté garlic and onion in the butter until soft. Add to squash and mash like you would mash potatoes.

Take half of the squash mixture and make one layer on the bottom of a dish. Top this with gnocchi, the ricotta, and then the other half of the squash. Top with the mozzarella cheese. Bake for 30 minutes at 350. Enjoy!

This one is all mine, written from scratch. No inspiration here other than I wanted lasagna and it was fall and I had some extra gnocchi laying around. It goes well with a grilled pork chop or pork tenderloin. Enjoy with a good white wine and salad on it’s own!