Once again, Sheila provides with something NEW and INEXPENSIVE to try in our kitchens : Gnocchi with Butternut Squash and Bok Choy – YUM! Who is trying this one
Last Night’s Dinner
One of the great things about cooking at my house is that it is something that is also enjoyed by my son Nicholas. For being only eight and a half he really knows his way around the kitchen. This particular dinner was cooked almost completely by him. I was there for guidance…and the stove. We really enjoyed this meal. Hope you do too!
Oh, and I also wanted to mention that you will notice all of the ingredients were purchased at No Frills. I do most of my shopping there because it is a convenient location for me…and, they price match 🙂
- 2 tablespoons butter
- 1 small butternut squash, peeled, seeded and cut into bite size pieces
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 1/4 cups water
- 3 bunches baby bok choy , stemmed and roughly chopped (about 8 cups)
- 1 17.5-ounce package potato gnocchi
- ½ cup ricotta cheese
- ¼ cup parmesan cheese
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Melt 2 tbsp butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring consistently until soft. Add the garlic, red pepper flakes and dash of salt. Cook until the garlic is soft.
Preheat the oven to 375˚. Add the water to the skillet with the squash. When it starts to boil, add the bok choy and cook until it starts to wilt. Add the gnocchi, stirring well to mix. Cover and let the gnocchi cook until just tender. Add the ½ cup of ricotta cheese and stir to mix. Sprinkle the mixture with the parmesan cheese. Place in oven and cook until cheese is golden.
Plate, serve and enjoy!
|Ingredient||Where purchased||Approximate Cost|
|Butternut Squash||No Frills||2.56|
|Salini Ricotta||No Frills||1.00|
|Baby Bok Choy||No Frills||2.23|
|Salini Grated Parmesan||No Frills||1.00|
|Potato Gnocchi||No Frills||2.49|
*Butter, garlic, red pepper flakes and salt are all pantry items I had at home.
For 5 servings – cost per serving is $1.86.