Potato Gnocchi Recipe

Preparation and Cooking

1. 1

   Prepare the Gnocchi

   Boil the potatoes in salted water until tender. Drain and allow to cool slightly. Peel the potatoes and mash until smooth. In a bowl, combine the mashed potatoes, flour, and egg. Mix until a dough forms. Roll into logs and cut into small pieces. Press each piece with a fork to create grooves.

2. 2

   Cook the Acorn Squash

   Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.

3. 3

   Prepare the Roasted Garlic Butter

   While the squash is roasting, wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven for the last 20 minutes with the squash. Once done, squeeze the garlic out of the skins and mash it with the butter in a small bowl.

4. 4

   Cook the Kale

   In a skillet, sauté the kale in a little olive oil until wilted. Season with salt and pepper.

5. 5

   Cook the Gnocchi

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

6. 6

   Assemble the Dish

   In a large serving bowl, combine the gnocchi, roasted acorn squash (scooped out), sautéed kale, and pieces of salame Calabrese. Drizzle with roasted garlic butter and sprinkle with Parmesan cheese. Toss gently to combine and serve.