Lingering Winter Gnocchi

Gnocchi with Acorn Squash Sauce(serves 4-6)

1-2 med. acorn squash
1 spring or white onion, trimmed
6 small fresh sage leaves


12 oz. shitake mushrooms, cleaned
canola oil
1 1/2 tsp. kosher salt
1 Tbsp. Earth Balance
3 Tbsp. minced shallots
1 Tbsp. minced thyme
3/4 tsp. freshly ground black pepper
Extra virgin olive oil
4 Tbsp. Earth Balance
1 pkg. gnocchi
salt and freshly ground black pepper

6 slices soy bacon, cooked crispy (optional)
2 Tbsp. minced chives
1 Tbsp. chopped Italian parsley
1/2 lemon

Preheat the oven to 400. Cut the squash in half, place cut –side down in a baking pan, along with cleaned and peeled spring onion. Put about ½” of water in pan. Cover pan with foil and place in oven. Cook squash for about 30-45 minutes, or until it is tender. Take out of oven and let cool. When it’s cool you’ll scoop the “meat” from the squash then place in blender with chunked roasted onion and vegetable stock. Add fresh sage, salt and pepper to taste. Blend until smooth. Set sauce to the side.

While squash is roasting, trim away the tough stems from the mushrooms and cut the caps into 1/4-inch-thick slices.

Heat a thin film of canola oil in a medium- large skillet, until the oil begins to smoke. Add the mushrooms and salt and saute for about a minute. Add the Earth Balance, shallots, thyme, and pepper, then toss and saute until the mushrooms are cooked (3 to 4 minutes). Drain the mushrooms on some paper towel.

Wipe out your skillet and add a little olive oil. Heat the oil over medium-high heat until hot. Add 1 tablespoon of the Earth Balance. When this is browned, divide the gnocchi in half and cook in batches, adding more olive oil and E.B. after the first ½ is done. The gnocchi should be browned on all sides, which takes about 2-3 minutes for each batch.


Add the squash sauce, mushrooms, and chives and heat. Spoon the gnocchi and vegetables onto the plates. I actually fried up some soy bacon (I like Lifelight) and crumbled it on top for serving. So yummy!