The inspiration for this dish really comes from the seasonal change of weather and the new ingredients that come with it. Fall is my favorite food season, I am a huge squash fan (If you are too, then you should check out my Acorn Squash Burrata Recipe! ).
Naturally, I had to make this on #NationalPastaDay .
I know people are used to boiling their gnocchi and serving it in it’s dumpling-like glory; however, have you have baked your gnocchi post boiling? My fiancé makes me a single-sheet-pan oven bake gnocchi and peppers dinner that I love because of the extra texture of crisping the gnocchi.
When putting together a menu or a dish, remember this phrase
“If it grows together; It goes together”
This dish has all the Autumn flavors, sweet potato, butternut squash, sage, hazelnuts.
Its Autumn in a bite.
Now, getting creative in my galley since I do not have an induction cook top. I use my portable (galley safe) kettle to create a boiling water environment.
I love this kettle because it heats water in 60 seconds MAX. It will boil for about 45 seconds before switching off which is just enough time + a few minutes post switch off to cook your tortellini/gnocchi/ravioli to al dente perfection
See how I cooked Tortellini onboard here!
- Sweet Potato Gnocchi
- Butternut Squash
- Olive Oil
- Garnishes (optional)
Chiffonnade- a preparation of shredded or finely cut leaf vegetables
- On a sheet pan, toss your butternut squash with olive oil and salt, start roasting at 400 degrees for 18 minutes, toss halfway through.
- While your butternut squash is roasting, start boiling your gnocchi in the kettle. Once the gnocchi has risen to the top, remove from kettle and drain on paper towel.
- On another sheet pan, add a chiffonnade of Sage, drizzle ghee pop in the oven to melt the ghee and allow the sage to start frying a bit in it for 1-2 minute
- Once your ghee is melted, add your drained gnocchi and hazelnuts
- If you time it right, within the last 5 minutes of your butternut squash roasting, add your sheet pan of gnocchi and sage to the oven so they finish at the same time
- For assembling, I used a center plating method to best retain heat, adding equal parts gnocchi and roasted butternut squash cubes.
- Drizzle the sage infused ghee over the top and fried pieces of sage. Crush the hazelnuts and add to the dish.
- Sprinkle with a good quality finishing salt and garnish with edible flower petals or micro greens.
I would love to see another corporate flight attendant give this a try inflight! If you do, be sure to post and tag me so I can see! Bon Appetit!
Looking for the kettle to cook pasta onboard? Its a Flightess Toolbox MUST HAVE! Here it is.*I use affiliate links – when you purchase a product through flightess.com I get a small commission – it does not affect how much an item costs or impact your purchase*