We are more than a week into our current month of March and I recalled the other day the classic saying about March, “In like a lion, out like a lamb.” In my preparing for future blog posts, I have already been working on a lamb recipe for the end of the month, but (hopefully) needless to say, I won’t have any lion recipes. But I figure that the “in like a lion” part refers to some pretty fierce, lion-like weather. So, in lieu of a lion recipe, per se, here is a recipe that will help tame the fiercest of weather with a warm-you-up meal.
Butternut Squash and Broccoli Gnocchi
1 pound gnocchi
1 tablespoon vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 small or medium butternut squash, peeled, seeded and diced
1 head of broccoli, cut into small florets
½ cup water
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons Earth Balance or butter
2 tablespoons flour
1 ½ cups milk
¼ cup grated Parmesan cheese
Cook the gnocchi according to package instructions.
Meanwhile, add the oil to a large skillet over medium high heat. Add the onion and cook 3-4 minutes. Add the garlic and cook 1 minute. Add the squash, broccoli and water. Cover the skillet and let cook 5 minutes.
Check the broccoli and squash to see if it is fork tender. If not, cover and allow to steam for a few additional minutes, making sure there is still adequate water in the skillet. If more water is needed, add a few tablespoons more. The steaming time will depend on the size of your squash and broccoli.
Once the vegetables are fully steamed, remove the lid and allow any additional water to evaporate. Add the thyme, salt and pepper, stir and remove from heat.
In a small saucepan over medium heat, melt the Earth Balance or butter and add the flour. Stir until the flour is fully incorporated. Add the milk and whisk constantly to avoid lumps. Continue whisking until the milk thickens, about 5 minutes. Remove from heat and add the parmesan cheese.
To plate, place the desired amount of gnocchi in a shallow bowl. Add an equal amount of vegetables and top with approximately 1/3 cup cheese sauce.