I love gnocchi. Golden little textured potato puffs–mmmm!
So of course I was happy to have this dish in my Blue Apron box.
I don’t actually have gnocchi that often, much as I like it. I can’t recall ever having made it, myself. So this was to be a wholly new experience.
I have squash even less, and I’m less sure about it. But I felt I could handle a nice, compact squash such as this guy.
It even sliced up very well.
I don’t usually brown butter either, but this was a fun experiment to get it to just the right frothiness and nutty scent, without overdoing it.
At this point, you may also picture two eggs soft-boiling away. They asked that we respect their privacy at this time.
And now for the Extreme Closeup portion of this post!
~Short interlude to allow for cook and plating time~
Voila! Garnished with parmesan and parsley, and the afore-mentioned soft-boiled egg, which almost entirely but not quite behaved itself during the unpeeling, but hid its unfortunate gouge quite well.
I liked this dish more than the empanadas, but I suspect that has a lot to do with the lack of scallions here. I can’t really compare two such disparate concoctions, and my love for gnocchi gives it an unfair advantage to begin with.
This went down very well, and I found my taste buds wanting more even as I recognized that this was a complete meal in itself. You might not think so, looking at the portion sizes, but the proportions are just right.
Add to that the sheer mix of ingredients complementing each other, and you have an extremely satisfying meal; one we can easily make again because we have the recipe!
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