BUTTERNUT SQUASH GNOCCHI ENJOY DAN:

                    BUTTERNUT SQUASH GNOCCHI by CHEF DAN:

Serves 4

INGREDIENTS:

1 butternut squash (2-1/2- to 3 pounds)

8 cremini mushrooms, halved

1 cup frozen pearl onions

2 tablespoons olive oil

1-taeaspoon kosher salt

1/2-tespoons black pepper

Pinch red pepper flakes

1 (16 Oz) package potato gnocchi

2 tablespoons Irish butter, softened

1/2-cup Parmigiano-Reggiano cheese, shredded, divided

Fresh basil, torn

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Peel butternut squash and cut into cubes.

2.   In a prepared baking sheet add squash cubes, onion, olive oil, red pepper flakes, salt and pepper.

3.   Stir mixture until coat, place in preheated oven and bake for 30 minutes.

4.   Meanwhile, prepare gnocchi according to package directions.

5.   Drain reserving 1 cup cooking water.

6.   Remove vegetable mixture from the oven,

7.   Stir in gnocchi and softened butter in a skillet over medium-high heat.

8.   Gradually add up to 1 cup cooking water, 1/4-cup at a time, stirring until a thick sauce begins to form.

9.   Stir in 1/4-cup cheese.

10.                Divide the vegetables and dumpling mixture evenly among 4 bowls.

11.                Garnish with basil.

ENJOY DAN:                                              VEGETABLES AND GNOCCHI WOW!!