Honestly, I try not to be too pushy. I like to make some suggestions on things I have tried and enjoyed, and if you try and enjoy them, well hey, that's great. But with this post, that hippy/ecumenical/easy going attitude is gone. You MUST try this recipe I have adapted from another I found. It's delicious, creamy, semi-healthy and I am going to serve it the next time I have people over for dinner. Perhaps it will be you. Perhaps not. If you do as you're told, your chances are better.Recipe: Gratineed Gnocchi with Summer Vegetables
1 16-oz. package of vacuum sealed potato gnocchi
1 tbsp. olive oil
4 small sunburst squash, in a small dice
2 small onions, finely chopped
1 1/2 cups fat free half-and-half
1/2 cup vegetable broth
1/8 cup flour
1/2 tsp. salt
1 tbsp. butter or butter substitute
freshly ground black pepper
Parmesan cheese
Preheat oven to 400 degrees. Lightly grease a casserole dish large enough to hold the gnocchi in one or two layers. Set aside.
In a skillet, heat the olive oil on high heat until the pan is very warm. Add the onion and saute until it begins to soften. About 5 minutes. Add the squash and continue to cook until it begins to brown lightly and soften. About 5-10 minutes more. Let cool slightly, then add to the casserole with the gnocchi, tossing to combine the two a little.
In a small sauce pan, combine the half-and-half, broth and flour. Whisk together and heat over medium heat, continuing to whisk until the liquid begins to simmer and thicken. About 5-10 minutes. Add the butter, salt and pepper to preference. Taste and add additional seasoning. Pour the cream sauce over the gnocchi and stir just a bit, so it all get down into the grooves. Top with 3-4 tablespoons of Parmesan cheese and bake for 30 minutes. Serve with a salad or sliced tomatoes.There are many other combinations of vegetables you could use in place of the squash and onion mixture. The original recipe used spinach and made the addition of nutmeg. I think mushrooms would be good, with or without asparagus. Likewise, asparagus with small pieces of carrot would also be nice in the spring. Use your imagination and whatever vegetable you like, just make me happy and make this recipe!