Recipe: Pumpkin Gnocchi with Winter Squash and Seared Radicchio {12 Weeks of Winter Squash}

As New Yorkers, we tend to think that our city is untouchable.

The rest of the Eastern Seaboard may be awash in floodwater, but we are eternally convinced that our little island will rise above. Somehow.

And in some ways...it always does.



In times of crisis, and I have been through a few, I am always struck by just how kind New Yorkers become.  They are willing to take their shirts off their backs, lend a hand, sit with a 90 year old stranger in the hospital for 12 hours to make sure he doesn't pull out his catheter when the understaffed nursing team looks away for one second - whatever it takes to get our city back to some kind of normalcy.

We go from being a population that is typically (rightfully) stereotyped as icy, cold, rude, unapproachable, pushy, unimpressed...

...to one that is more like that of a small town in the south or the midwest on a typical Sunday, with people practically falling over themselves to help in any way they can.



It's bittersweet in a way.

Yes, something terrible happened.  But it brought out the best in people.  And isn't that amazing?

This dish is bittersweet also, with the butternut squash and radicchio battling it out to see which corner of your tastebuds will reign supreme.

It's a truce if you ask me.  They are perfectly balanced with the biting edge of one submitting to the sweet and almost nutty antics of the other.  Yin and yang.  Just like all of us.

--

As longtime readers may know, every year, while other bloggers are celebrating the 12 Weeks of Christmas Cookies, I instead do the 12 Weeks of Winter Squash.  {At least} one winter squash recipe.  Every week. For 12 weeks.

I'm a bit late this year, mostly because to be in time for the holidays I would have had to start when everything was going on with my dad, but I'm here now.  And really...come January we'll be happy to have all of these orange veggie recipes in our arsenals when we're trying to get back to clean eating after the weeks of indulgence.

This year, joining me is the lovely Heather of Girlichef!  We will both be sharing winter squash recipes every week and we want you to join along too!!  We will be posting a linky every Monday that will stay up throughout the week so that you can add the winter squash recipes that YOU'VE posted as well! The more the merrier folks, so let's get sharing!!



Pumpkin Gnocchi with Winter Squash and Seared Radicchio
Serves 4, adapted from Vegetarian Suppers from Deborah Madison's Kitchen


Ingredients

• 1 large butternut squash (about 3 lb)
• 2 tbsp olive oil
• sea salt and freshly ground pepper
• 1 head radicchio, sliced into wide ribbons
• 2 garlic cloves
• a big handful of parsley leaves
• 12 or more large sage leaves
• 1 lb pumpkin gnocchi (or potato gnocchi, cheese ravioli, mushroom tortellini, etc.)
• freshly grated Parmigiano-Reggiano

Instructions

1. Preheat oven to 400. Dice squash into 1/2-inch cubes. Arrange on a baking sheet lined with parchment paper.  Spray with cooking spray and sprinkle with salt.  Roast for 30-40 minutes or until tender.
2. Heat 2 tbsp of the remaining oil in a wide skillet.  Add the radicchio, season with salt, and cook over medium-high heat, stirring occasionally, until wilted and tender and no longer red, about 8 minutes.  Chop the garlic, parsley and sage together.  Add to the radicchio and saute for 1 minute more.  Toss the radicchio/herb mix with the squash in a large bowl.  
3. Bring a pot of salted water to a boil.  Cook the gnocchi until they start to float, about 2-3 minutes. Toss with the squash and radicchio.  Serve topped with the parmesan cheese.

I am submitting this to Presto Pasta Nights, which is being hosted this week by Simona of Briciole.

-->