Parisian Gnocchi Recipe

Cooking Instructions

1. 1

   Prepare Vegetables

   Peel and cube the butternut squash, and slice the crimini mushrooms. Halve the cherry tomatoes.

2. 2

   Roast Tomatoes

   Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until soft and caramelized.

3. 3

   Cook Gnocchi

   In a large pot of salted boiling water, add the gnocchi. Cook according to package instructions until they float to the surface. Drain and set aside.

4. 4

   Sauté Vegetables

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the butternut squash and sauté for about 5-7 minutes until slightly softened. Add the sliced crimini mushrooms and cook for another 5 minutes until the mushrooms are tender.

5. 5

   Make Fondue Sauce

   In the same skillet, sprinkle in the flour and whisk for about 1 minute. Gradually add the milk, whisking continuously until the mixture thickens. Stir in the grated Gruyère cheese, salt, black pepper, and nutmeg until smooth.

6. 6

   Combine and Serve

   Add the cooked gnocchi and roasted tomatoes to the skillet with the fondue sauce. Toss gently to combine. Serve warm, garnished with additional cheese if desired.