I found out I have been making gnocchi all wrong. I have been boiling to when I really should have been sautéing it to crispy perfection!
3 yellow squash, sliced thin
8oz crimini mushrooms, quartered
1 yellow onion, roughly chopped
1T Italian seasoning
1 package pumpkin gnocchi
4 cloves garlic, minced
4 slices, spicy cappicola ham, diced
nutmeg, cinnamon, pepper
1/4c asiago cheese, grated
Preheat oven to 400. In a large casserole dish, combine squash, mushrooms, onion, 2T evoo, Italian seasoning, & pepper. Roast for 30 minutes.
In a sautée pan, heat evoo. Crisp ham then add garlic, gnocchi and spices. Cook until crispy and heated through (approx 8-10 minutes).
Top roasted vegetables with gnocchi and cheese. Serve immediately.