Gnocchi with Butternut Squash Herb Brown Butter Sauce

20-25 min

Gnocchi, sauce, cheese, dressing, gruyere crisps, quick pickle brine.

1-2 bunches lacinato kale, 1 apple.

KEEP FROZEN.  DO NOT THAW GNOCCHI, COOK FROM FROZEN.  Thaw everything else in cold water, open immediately, refrigerate and use within 48hrs.

Start with quick pickling apple (below).

Gnocchi - Bring a pot of salted water to a boil on high.  Add a bit of olive oil and then the gnocchi.  Bring back to a boil, stirring gently to break up Gnocchi, and boil until gnocchi just begins to float, removing with a strainer directly sauce.  

While gnocchi is cooking, warm sauce on medium until it just begins to simmer.  Add 1/4-1/2 cup of gnocchi water and simmer, stirring constantly until water is incorporated.   Add gnocchi and stir constantly for about 1 minute.  Remove from heat and stir in 1/2 of the cheese.  Serve topped with the remaining cheese.

Salad - very thinly slice 1/2 to a whole apple.  Mix apple with quick pickle brine and let set in the refrigerator, stirring once or twice.  Remove stems from kale and tear/cut into bite size pieces.  Toss kale, apples and pickle brine, enough dijon vinaigrette to thoroughly coat, and 1/2 of the gruyere crisps.  Top with the remaining gruyere crisps.