Gnocchi with butternut squash sauce

K

I read the book Pumpkin Soup to my kindergarten class today and it left me wanting a taste of Fall so bad. I had roasted about 6 butternut squashes and had individually bagged each one and froze them. So thinking about that gave me this idea.

1 roasted and mashed butternut squash

3 tbs butter

4 sage leaves

1 tsp parsley

1 bay leaf 

1/4 cup half and half

3tbs heavy cream

2 garlic cloves minced

Salt and pepper

1/4 cup good pecorino Romano 

1 lb of your choice gnocchi boiled in salt water and drained with 1/4 cup pasta water reserved

Sauté garlic in very small pan with 1 tbs of butter. Just till soft then mash with a fork and set aside. In a lager pot place butternut squash, half and half, heavy cream, bay leaf, parsley, sage, rest of butter and bring it to a slow boil while whisking. Let it boils softly for 10 min. add the roasted garlic and its butter to the mixture. Pour gnocchi and pasta water and stir gently. If too think add more half and half. Salt and pepper to taste! Plate it up and sprinkle with cheese! 

I hope you enjoy it and much as I did! I got my little taste of Fall for sure!