Yellow Squash Gnocchi Recipe
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Cover and cook 2 minutes or just until spinach wilts.
Yellow squash gnocchi recipe. Add the squash garlic and teaspoon each salt and pepper. Drizzle with olive oil and bake until tender throughout about 45 minutes to 1. Reduce heat to low.
On low heat slowly whisk in the semolina a little at a time until incorporated. Add the squash to the gnocchi and toss to combine. Using a rubber or silicone spatula continue stirring until smooth 5.
Cook until they are golden and crispy. Serve sprinkled with the feta and basil. A big bold white wine would be what i d pair with this recipe but i.
In a large skillet melt 2 tablespoons of the butter over medium heat. Cook tossing occasionally until crisp tender 6 to 8 minutes. Melt the butter in a large pan until sizzling then throw in the chilli and sage sizzle for a minute before throwing in the gnocchi and tossing through.
Meanwhile heat the oil in a large skillet over medium high heat. Place squash halves cut side up on baking sheet and brush with oil. To serve heat a grill to high.
Boil a large pot of generously salted water. Preheat oven to 400 f. Scoop the seeds out from the squash and transfer it to a baking pan with the cut side facing up.
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