Squeezing in lunch between math homework, filming this weeks “Bedlam Battle” and getting ready to head out for Fashion’s Night Out was a bit difficult today, but totally worth it! For this recipe I combined one recipe I made a couple of years back, Gnocchi with Zucchini Ribbons and Parsley Brown Butter, with a new recipe I saw for Brown Sugar Squash and Onions. The result… OMG, SO YUMMY!! I had these lovely little summer squash from the Farmers Market that I needed to do something with and this recipe was so perfect!
Ingredients (serves 2)
- 2 medium yellow squash
- 1 medium onion
- 2 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp nutmeg
- 2 tbsp brown sugar
- 18 oz gnocchi
Start by cutting your squash into cubes, then slicing your onion into similar size pieces.
Next, add two tablespoons of butter to a large pan with lid, once the butter melts add the onions, saute for about 5 minutes.
After your onions are tender, add your squash, brown sugar, nutmeg, salt and pepper.
Toss together and place the lid on top. Let that brown sugar melt into the yummy veggies for about 20 minutes. While you are waiting, bring a pot of water to boil for the gnocchi. After 20 minutes remove the lid and take in all that yummy brown sugar, nutmeg aroma.
Take a minute to stare into the amazingness of this dish…
Now, let the sauces in there continue to thicken up for about 10 minutes. In the mean time, place your gnocchi in the boiling water, let it cook 3-5 minutes. Once it rises to the top its ready to go!
Now it’s time to drain these little babies.
Now add these goodies to the mix of veggies.
Don’t leave these guys out of the brown sugar soaking party, let them marinate in there about 5 minutes then… bon appetit!
♣ Vegetarian Option: This recipe is vegetarian
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.